I continue to be impressed with the Grill Grates. Did salmon fillets and portobello 'shrooms last night. Grates were uniformly hot front to back (as opposed to the cold area I always had with the OEM grates.) Hood temp was 400° and my IR thermometer said the grates were 625° to 575° Started the salmon flesh side down - something I had never dared to do before. Sizzle for two minutes, turn 45° for two more minutes. Then, THE test: slid the fingered spatula underneath, and both fillets flipped with NO burned edges, no sticking, and no lost meat. WOW! Two more minutes (total six) and they were cooked through and perfect. The mushrooms also came out perfect, cooked through with no burned edges and once again perfect grill marks.
Wife said both were the best ever off the grill.
