My Jambo came with expanded metal grates, the first time I've had to deal with them, and so far I've found them to be a pain to clean. I've decided to fabricate some new bar grates with the help of my uncle, who has a welder and a lot of skillz.
I'm basing my design off of one that a company on FB sells. They use 3/8" bar, looks to be at 1" spacing, welded to angle or plate on two sides. See below for a photo. They use cold rolled steel, and told me they don't hear of issues with rust, and the best thing to do is just make sure I cook on it often. They also said cold rolled is better than stainless because it retains heat better (and obviously it is cheaper too). The issue is that I don't get to cook that often for a variety of reasons which aren't going to change in the short term.
So my questions for all of you:
1. Which would be better for an offset, stainless or cold rolled?
2. Stainless bar costs about 3x as much, is it worth it if I don't cook much?
3. What grade of SS is best? 304? 306? 316?
4. Anyone who has made your own, is the center bar really necessary?
I'm basing my design off of one that a company on FB sells. They use 3/8" bar, looks to be at 1" spacing, welded to angle or plate on two sides. See below for a photo. They use cold rolled steel, and told me they don't hear of issues with rust, and the best thing to do is just make sure I cook on it often. They also said cold rolled is better than stainless because it retains heat better (and obviously it is cheaper too). The issue is that I don't get to cook that often for a variety of reasons which aren't going to change in the short term.
So my questions for all of you:
1. Which would be better for an offset, stainless or cold rolled?
2. Stainless bar costs about 3x as much, is it worth it if I don't cook much?
3. What grade of SS is best? 304? 306? 316?
4. Anyone who has made your own, is the center bar really necessary?
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