Description
No More Sticking meat to the Grill When Using Our Grill Mats
Your Grates Have Gaps. These Mats Fill Them.
Asparagus rolls. It finds the gap between the grates and drops into the fire. Shrimp slips through sideways. Salmon sticks to the grate, tears when you try to flip it, and half the fillet ends up in the firebox. Small vegetables need a flat surface to cook on. Fish needs a surface it can release from. Your grates were built for steaks and burgers and chicken thighs — big proteins that span the gaps and release after a sear.
Grill mats give you a flat surface on top of your grates. Anything that would fall through now stays where you put it. Anything that would stick now releases clean. The grill still works the same way — same heat, same smoke, same flame. The surface just works better for the things your grates were never built to handle.
Flat Surface. Non-Stick. Smoke Still Gets Through.
The mats are thin enough that heat transfers straight through — you are not cooking on a barrier, you are cooking on a flat surface that sits on top of your grates. The non-stick coating means fish fillets slide off with a spatula instead of peeling apart. Shrimp release instead of welding themselves to the grate. Vegetables char evenly instead of developing grate marks on one side and firebox soot on the other.
The mats are perforated. Smoke and heat still reach the food. You get the same wood-fired flavor. The same char. The same grill lines if you want them — or an even sear across the whole surface if you do not. The mats give you the option.
Beyond small and delicate foods, the mats turn your grill into a flat-top. Breakfast on the grill — eggs, pancakes, hash browns — without buying a separate griddle. Cheesesteaks. Quesadillas. Anything you would cook on a flattop but want to cook over wood instead of propane.
Set of two covers most grills side by side, or gives you one mat for small items and an open grate for big proteins at the same time.
How to Use Them
Lay the mat directly on the grates. Preheat the grill with the mat on it. The mat heats up with the grates — by the time the grill is at temp, the mat is ready to cook on. Cook as you would on any flat surface. Use a spatula, not tongs — the non-stick surface works best with a flat tool.
Keep the temperature under 500 degrees. Above that, the non-stick coating starts to break down. For searing steaks, do it on the grates. For everything else, the mats handle the heat.
Clean with warm water and a soft sponge. Do not use a wire brush — the wire scrapes the non-stick coating off. Do not put them in the dishwasher. A quick wash and they are ready for the next cook. Roll them for storage. They take up less space than a single skillet.
How They Fit in the Kit
The grates handle the big proteins — steaks, burgers, chicken thighs, anything that spans the gaps and releases after a sear.
The grill mats handle everything else. Vegetables. Fish. Shrimp. The small and delicate foods that deserve a spot on the grill but never had a surface that would hold them. For the cook who wants to grill more than just meat and is tired of losing asparagus to the fire.
Your Reasons To Buy
- 2 Grill mats per package
- Measures 15.75" x 13"
- Dishwasher Safe
- Reusable for Years
- 100% Non-Stick Coating
- Easy To Clean
- Rated to 500 Degrees
- Premium Heat Resistant PTFE-Fiberglass
- No PFOA, Silicone, or Other Harmful Chemicals
