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Will this do as a smoker grate?

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  • texastweeter
    commented on 's reply
    holehogg is it crutched? If so, yeah, I many times raise it to around 275°. Remember that if you do, the hold is even more critical, as the rendering of connective tissue is about time at temp as much as it is about HITTING temp.

  • Henrik
    commented on 's reply
    Yep, I'm with Spinaker, get sheet metal with larger diameter holes.

  • holehogg
    commented on 's reply
    texastweeter my meat is all in the stall and I want to hold in cambro for min 1 hour. Will be serving around 8pm. I was thinking of cranking the heat from 240 to around 300 at around 4pm to speed things up. Good idea?

  • holehogg
    commented on 's reply
    Thanks for confirming my fears.

  • texastweeter
    replied
    Bark would suffer, and i think it would clog, as well as restrict airflow too mucho an a vert smoker.

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  • Santamarina
    replied
    I’m not a fan of Teflon - even in low heat situations. I prefer to cook without the fear of chemicals leaching into my food.

    Leave a comment:


  • holehogg
    commented on 's reply
    I'm with you on that. We dont have all the fancy goods available like grill grates for example and I'm always on the look out for something to improvise wherever possible. Maybe not a bad thing because I might be out of pocket by now. I usually just go ahead and buy something hoping it might do a job and end up being disappointed. Now I get to bounce it off you guys and get good advice. Thanks.

  • jfmorris
    commented on 's reply
    holehogg this is something I notice even with a kettle wire grate or expanded metal on my smoker - you end up with the bar or diamond pattern on one side of whatever you smoke. It's led me to sometimes flip items like Boston Butts halfway through the cook just to even up the bark. I don't always though, but picture bark formation on the bottom side being really bad with a grate like you show.

  • holehogg
    commented on 's reply
    Good point Sir.

  • jfmorris
    replied
    Personally, for smoking meat I would stay with the expanded metal grates - these seem like too little of the bottom side of whatever meat you are smoking will get exposed to smoke, versus just being up against metal, in comparison to the expanded metal.

    Leave a comment:


  • Bob's BBQ
    commented on 's reply
    Most Teflon is rated for a little over 500 degrees. Should be O.K. in a smoker.

  • Spinaker
    commented on 's reply
    I think if you put the meat on one side and keep the others clean, it will be okay, But I would opt for larger holes in the grate. holehogg

  • holehogg
    commented on 's reply
    That was my concern given the size of the holes and how the fats etc would affect airflow.

  • holehogg
    commented on 's reply
    I hear you. They are fairly expensive and don't just want to purchase if the only use does not include meat cuts.

  • holehogg
    commented on 's reply
    The guy cleans his with a plastic bristle brush and everything just falls off, but that's pie pastry and some spillage from a pie or 2. Says it cleans very easily. I am only assuming its coated with Teflon it may be something else. Will investigate further.

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