Upgrade Your Fire Pit Grate (The Easy Way) | Arteflame

Transform Your Fire Pit Into a Professional Wood-Fired Grill

The most effective way to upgrade a standard masonry or steel fire pit is by replacing flimsy wire grates with a solid carbon steel plancha insert. Unlike traditional grates that lose juices to the fire and cause flare-ups, a solid insert turns your fire pit into a flattop grill. This creates a temperature gradient—searing heat in the center and cooler warming zones at the edges—allowing you to cook entire meals, from steaks to eggs, simultaneously.

Why Choose a Carbon Steel Insert Over Wire Grates?

Most fire pits come with standard stainless steel or chrome-plated wire grates. While functional for holding a burger, they fail to provide a true culinary experience. An Arteflame insert changes the physics of how you cook outdoors by replacing direct fire exposure with conduction cooking.

Comparison: Arteflame Insert vs. Traditional Grates

Pro Tip: Treat your carbon steel insert like a cast iron skillet. Never use soap or degreasers. The black patina that develops over time is actually seasoning that protects the steel and adds flavor to your food.

Does the Insert Fit My Existing Fire Pit?

One of the most common hurdles in upgrading a fire pit is finding the right fit. Arteflame inserts are designed to be universal replacements for various setups, allowing you to retrofit almost any round fire feature.

• Round Brick/Stone Pits: The insert sits directly on the top rim, using its own weight to stay stable.
• Kettle Grills: Specific sizes (like the 22-inch insert) fit standard kettle bases perfectly.
• Custom Projects: These inserts are often used as the centerpiece for DIY backyard masonry builds.

Ensure you measure the inner opening of your fire pit before ordering. The insert requires stable contact points around the perimeter to sit safely without tipping.

How Do I Control the Cooking Temperature?

On a traditional grill, you adjust vents or gas knobs to manage heat. On a fire pit insert, you control temperature through food placement. This method is often preferred by chefs for its precision and speed.

Because the steel plate is solid, heat radiates outward from the center. The closer to the open fire (center), the hotter the surface (800°F+). The outer edge serves as a warming zone (250°F-300°F).

Pro Tip: For the perfect reverse sear, start your thick steaks on the outer edge (cooler zone) to bring them up to temp slowly, then finish them with a quick sear on the inner ring closest to the flames.

Frequently Asked Questions

Can I leave the insert outside year-round?

Yes, carbon steel is incredibly durable. While surface rust may appear if left unseasoned for long periods, it can be easily scraped off with steel wool and re-oiled. Using a cover will prolong the seasoning and keep it ready to cook.

What is the best wood to use for cooking?

Hardwoods like oak, hickory, or pecan are ideal for cooking. They burn hotter and cleaner than softwoods like pine, which can produce resinous smoke that ruins the flavor of food and clogs the grill surface.

How do I clean the grate after cooking?

Cleaning is simple: while the grill is still hot, pour a little water on the surface and scrape the food residue into the center fire opening. Wipe it down with a thin layer of food-grade oil before it cools to protect the steel.