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Quick Search m c nichols. The Hole Team's Posts. Other than the weight of the rack is much heavier, and takes more patience when fabricating to get it layer out and square and all bars parallel.
As far as preheating a cooker to " burn it off", your right, Like I mentioned, I always leave the cooker dirty. Other than draining off any fluids and removing all food bits, foils etc, all I do is throw one more log on after food is removed to dry it out, the when temps drop down I close up all vents and leave it be until the next time I need to cook. All those cooking fats and smoke residue will keep rust and mildew from growing inside the CC.
Even with stainless grates, the reverse flow plate is still mild steel and will rust. Oil several times and getting it baked on there good and all water cooked off before shutting it up tight. Yeah your right Ribwizard the whole cookers are mild steel we leave them dirty also and when we do clean we heat the metal up and take paint roller and roll vegetable oil everywhere we can. I think it takes the oil good when the metal is warm the pores are opened up to accept it. If its too hot the oil just runs off.
I made a gas grill for my Sister years ago, and her Husband would complain of it rusting. He had it in his mind that every time he cooked, he would finish by running the thing at top temperature and scrub everything clean. I went back and forth on him about how he should leave it dirty until next time he cooked, but never could get it through to him that the problem was him, not the cooker.
Guess the guy never owned a cast iron skillet. Finally I just gave up and they ended up leaving the thing at that house when they sold and moved. That's a real shame. There is a fine line with the metal on getting too hot can definitely do more harm than good. I think this whole thread is great. This topic is a great discussion. My wife has a cast iron skillet she inherited from her grandmother.
I guess it is about 60 or 70 years old now. Not a spec of rust on it. Best flavor you can imagine. I have always tried to take care of my grills and smokers the same way she does that skillet. Seems to be so far so good after 15 years. That metal inside my old smoker is clean but solid black just like that skillet. The stainless grate has always stayed nice too we always have enjoyed it.
Back too the thread I guess it just depends on how you are willing to take care of your stuff. You must log in or register to reply here. EMBG Round expanded metal charcoal basket. EMBG Arch expanded metal charcoal basket. EMBG Expanded metal barbecue grill in the competition trailer to barbecue meat.
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JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding. You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser. What type of expanded metal for The Big Grill? Thread starter Plump Start date Jun 9, Plump Well-known member.
I have a kick butt grill that a friend made from a gallon drum mounted on a trailer that we use to take to friends' houses and some catering on the side.
I have a buddy that will do any welding that I need since I have never welded but want to learn! Looking online, there are a million choices of what types of metals to use and I have no clue which of these would be suited to food and high heat. Any help here? Need opinions on both the actual metal to use as well as flattened, etc. Thanks boys and girls!!!
I use flattened mild steel. Stainless steel would be nice but terribly expensive I would guess. Only downside to the mild steel is that it will rust untill it develops that nice baked on patina!
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