Grill mats are great but...

[Cityman]

I just received my two rectec grill mats. I was thinking they were a fine mesh wire from the pictures. But they're not. They're coated fiberglass mesh. I discovered this when I tried to use one on my gas grill. I had a small flare up and it set the mat on fire. Where it burned the mesh came apart. Not as versatile as I was hoping. I know now only to use on the rectec and at lower temperatures. See the pics below.

 

[mooncusser2k]

It's a shame they got damaged. They do list then as being OK for high temp cooking, but also say not for use over flame - indirect only. The product details are pretty clear about that, and the fiberglass construction.

https://www.rectecgrills.com/Mesh-Cooking-Mat

 

[Roaniecowpony]

I use mine quite a bit for smoking cheese in the smoke box. I did use them a couple times for smoking fish in the main chamber of my Bull. Never used them at higher temps. I've been very pleased with the way they support and easily release.

 

[Gotbbq]

I use mine all the time. Meatballs cook great but come off the bull easily.

 

[Wslayer]

I would be very sceptical about using over open/ gas flame. Have used many times in RT and MES

 

[Mastertech59]

Give Rec Tec a call and tell them what happen to the mats, they more than likely will replace them for you.

 

[mooncusser2k]

I would be very sceptical about using over open/ gas flame. Have used many times in RT and MES

The product detail page is pretty clear about that.

 

[Cali-Q]

How do these compare to the Masterbuilt mats? Masterbuilt Smoker Mat

I have 4 of the Masterbuilt mats that I used on my electric smoker and I am wondering if there is any benefit to getting the Rec Tec mats.

 

[mooncusser2k]

How do these compare to the Masterbuilt mats? Masterbuilt Smoker Mat

I have 4 of the Masterbuilt mats that I used on my electric smoker and I am wondering if there is any benefit to getting the Rec Tec mats.

Basically the same thing - the material is coated fiberglass. The Masterbuilt ones just have the border. I have one for an MES30.

No need for you to spend the money, in my opinion.

 

[breadman624]

Kona mats are pretty nice.

 

[Maule Guy]

Yep, grease fires will burn those mats. From experience.

Have a look here:

https://www.amazon.com/Frogmats-Non...5&sr=1-1-12d4272d-8adb-4121-8624-135149aa9081

The one I have is 24" x 19" which fits perfectly. Honestly I thought I purchased it from Amazon but may have gotten it from dealer.

See: http://www.frogmats.com/ and look for dealers in your area.

I have used these for years for fish, chicken etc. where the skin might stick to the grate or bits fall through.

TD

 

[coast smoke]

Am thinking of ordering the mats but was wondering how many times you can use them before replacing it.

 

[Mannydog]

I've been very pleased with my PhatMats ( https://www.amazon.com/gp/product/B07CTFC797/ ), which are basically the same as the Masterbuilt ones. Both have the outside border to prevent fraying, which was a problem I had with the FrogMats. Have used mine for a few years now and they're still like new. I use them for smoking, but also cooking bacon on weekend mornings, and it makes cleanup super easy with no sticking to the grates.

 

[JJP]

I've been wondering about grill mats. I have a couple of the copper colored mats from HD. Does pretty good for fish and veggies. Cooks fairly good and keeps the grill clean. But last night I grilled some burgers. They came out pretty good. But the mat is solid, so the fat and juice's stay on the mat as if frying them. I won't use the mat for burgers, but grill directly on the grill grates. I got to looking at the RT mats and they're more of a screen wire spicing than the solid ones I have, making me think the juice's can flow through them. If so that would be better. Better heat flow top and bottom. Am I correct with this thinking?

 

[SweaT-rex]

I wouldn't use the mats for burgers. I use mine (Recteq mats) for veggies, kabobs, & fish & they work great. I did salmon with a glaze of dijon mustard, olive oil, soy sauce, horseradish, brown sugar, & rice vinegar this past weekend with the skin side down & the RT-700 running at 500 degrees. It took about 14 minutes. The salmon skin stuck to the mat enough to make getting a spatula under the flesh easy. Once the mats cooled, the skin flaked off of them pretty easily. They were rinsed in the sink to get off most of the crud, then put on the top rack of the dishwasher & came out looking new.