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In brief
Choose the V-grate if you want the fat to run down the channels and not feed the fire. Choose the round steel rod grate if you prefer a flat surface that is easy to clean, with no flavours crossing over. Both cook well: they differ in cleaning, embers and how flavours are shared out.
There are many types of grill grate, but two are the ones you will come across most: the V-grate and the round steel rod grate. Both do the same job. What changes is how they deal with fat, embers and cleaning.
Choose the one that feels most comfortable to cook on and suits your needs.
It slopes. The fat runs down the V-shaped channels and does not drop onto the embers, so the fire does not flare up. We make V-grates with a drip tray.
It stops the fat feeding the fire and the fire getting hotter than you want.
It is harder to clean than the round-rod grate. Because it slopes, the cuts underneath can pick up the flavour of those above. If you put chinchulines (grilled beef small intestines) on top and chorizo underneath, the chorizo can come out with a hint of chinchulín.
It is completely flat, made with round steel rod.
It does not mix flavours between cuts and it is easy to clean.
Fat sticks to the metal more easily. It also produces more embers, and the meat is more likely to burn.
| Criterion | V-grate | Round-rod grate |
|---|---|---|
| Fat | Runs down the V channels | Sticks to the metal more easily |
| Fire and embers | The fire does not flare up | More embers and more risk of burning the meat |
| Cleaning | Harder | Easier |
| Flavours between cuts | Those underneath can pick up the flavour of those above | They do not mix: it is flat |
Configurator
Choose your grill in the configurator
Choose the grill and the size, and we will send you a quote with a drawing.
If you do not want the fat to feed the fire, choose the V-grate. If your priority is easy cleaning and keeping flavours apart, choose the round-rod grate.
If you are unsure, talk to an experienced maker. We build every grill made to measure: write to us and we will tell you which one suits the way you cook.
Frequently asked questions
The V-grate. It slopes and the fat runs down the V-shaped channels instead of dropping onto the embers, so the fire does not shoot up. In return, it is harder to clean than the round-rod grate and the cuts underneath can pick up flavour from those above.
The round steel rod grate. It is completely flat, so flavours do not mix between cuts and it is easy to clean. The trade-off is that fat sticks to the metal more easily and more embers are produced, with a higher risk of the meat burning.
They can. Because the grate slopes, the cuts underneath can pick up the flavour of those above. If you put chinchulines on top and chorizo underneath, the chorizo can come out with a hint of chinchulín. Avoid combining cuts with very different flavours on the same grate.
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