IRONFLAME Grills Grates American Flag
This 250-year Commemorative American Flag Grill Grate Set was built specifically for our Mini Grill. This Add-on Item is a compact & heavy-duty for outdoor cooking, camping, and travel grilling. Built from laser-cut mild steel, the triple-grate set delivers durability, heat retention, and a Americana fire-grill experience in a 3-piece design. Add this Add-on item if you have purchased the IRONFLAME Grills Collapsible Mini Grill, making it ideal for camping trips, overlanding, beach cooking, and backyard grilling. When collapsed, the entire pieces can fit flat into most utility bags of your choice for ease of transport and storage. #americanflaggrates
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Features
- 250-Year Commemorative Edition Grates
- Collapsible Grates for Mini Grill
- Heavy-duty laser-cut carbon steel
- 3-piece grill grate set
- 21" x 12" multi-zone cooking surface
- Collapsible into compact carry form
- Cooks 3–4 lbs (serves 2–5)
MINI GRILL SOLD SEPARATELY
Technical specs
- SKU#: IFG07
- Assembly: N/A
- Material: Factory-direct laser-cut steel
- Dimensions: 20” × 12” in.
- Cooking area: 20” × 12” (252 sq. in.)
- Packed Flat: Yes, Add-on item
- Weight: 10 lbs.
- Includes:
(3) Branded grill grates
Total Parts: 3 pcs. - Fuel compatibility: Charcoal, firewood, or wood chunks
- Product compatibility: IRONFLAME Grills Collapsible Mini Grill
Shipping & Returns
- Shipping method, cost & delivery set at checkout
- Return policy See Terms & Conditions
IRONFLAME Grills Grates American Flag
Assembly Instructions
The 250-Year Celebratory IRONFLAME Grills Grill Grate Set is a tool-free assembly in simple steps.
250 Years of BBQ Freedom
Once you purchase your IRONFLAME Grills Collapsible Mini Grill, the Commemorative American Flag Grill Grate Set can replace the original grates. Here is a look on how that sets up and breaks down without tools in under a minute.
Care & Safety
Below are few guidelines for the IRONFLAME Grills 250-Year Commemorative American Flag Grill Grate Set.
USAGE INSTRUCTIONS
FIRST USE
- Wash surface using warm distilled water, mild dish soap, and a soft cloth or sponge.
- Dry completely after washing to prevent surface oxidation.
- Run grill at high heat for initial burn-in cycle.
- Apply a thin layer of high-heat seasoning to cooking surface.
- Heat grill until oil bonds into surface.
- Repeat seasoning process 2–3 times for best cooking performance and rust resistance.
BEFORE COOKING:
- Preheat grill fully
- Brush layer of seasoning on grill tops
- Do not place cold food onto an underheated surface.
DURING USE
- Use only outdoors in a well-ventilated area on a stable, heat-resistant surface.
- Never leave grill unattended while in use.
- Keep away from flammable materials during operation.
- Do not apply non-food-safe coatings or chemicals to cooking surfaces.
- Keep hands away from handles during extended use, as they may become hot.
- Surface discoloration from heat is normal.
AFTER USE
- After cooking, apply a nylon wirebrush to the surface to scrape the surface.
- Brush a light coat of oil across grates, running the grill for a bit longer.
- Remove debris, wipe while warm + add a thin oil coat
- After cooling, wipe dry before repacking.
- Do not leave food residue on surface overnight.
EXPOSURE & STORAGE
- Avoid exposure to rain, humidity, or standing moisture to prevent surface oxidation.
- Keep away from prolonged contact with hard water minerals or wet environments.
- Allow grill to cool completely before handling or cleaning.
- After cleaning, dry all surfaces thoroughly before storage.
- Never store grill while wet or greasy.
- Store in a dry, well-ventilated environment; apply a thin conditioning film for long-term storage.
HEAT SOURCES
CHARCOAL
Use 50%–70% of the cavity volume full with about 100 charcoal pieces. This will allow for good airflow, heat control, room for ash drop and a safe clearance from grill grate. Charcoal Briquettes
CHARCOAL AROMATICS & SMOKING BLENDS:
- Rosemary sprigs (quick flare aromatics), Thyme bundles, Sage leaves, Bay leaves (very subtle, ceremonial feel)
- Almond shell smoke (subtle sweetness), Coconut husk smoke (tropical BBQ vibe), Corn cob smoking fuel (light sweet smoke)
- Liquid-soaked wood/oak/barrel chips
WOOD CHUNKS
Use 60% of the cavity volume full of charcoal and add about 6-12 smoking wood chunk pieces. Wood chunks on top of charcoal or embers. Great for adding flavor such as: hickory, oak, apple, etc. It is not a standalone fuel, but a strong enhancer.
FIREWOOD
Use 60% of the cavity volume ( About 15–18 firewood pieces) for producing a higher flame and smoke flavor.
WOOD AROMATICS & SMOKING BLENDS:
- Hickory wood: Strong, bacon-like smoke. Great for beef, ribs, heavy meats
- Oak wood: Classic BBQ smoke flavor. Very balanced, universal use
- Apple wood: Light, slightly sweet smoke. Great for chicken, pork
- Cherry wood: Sweet aroma + slightly reddish tint on meat
- Mesquite wood: Intense, fast smoke. Best in small amounts