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Grill Mats? Yes or No??

post #1 of 19
Thread Starter 

Hi, as a Newbie at Smoking, I have question, I hope you don't think me silly.

I was given some of those Non-Stick Grill Mats and it says can be used in a smoker. I would like to know your feelings on them.

I did use them to smoke some ribs, and noticed that the juice/fat doesn't seem to drain away from the meat, and it seemed to allow the smoke thru to the meat. The ribs came out pretty good for the first time using this smoker. (It is a Brinkmann Electric)

 

I am trying to get up my nerve to try smoking this big Salmon filet we have in the freezer, and don't want to mess it up!

The mays DO make rack clean up really fast, and easy, but not sure about using them. 

 

Thanks in advance for all your advice!

 

 

PitBulMom

post #2 of 19
Howdy, Mom!

I have some and use them sometimes. I don't wrap butts or briskets (haven't tried it and might should do) and sometimes on a long smoke waiting to break through to the right IT, pork butts sometimes begin to break down and fall through the grill. I use mats to keep this from happening.

I use them sometimes when I'm grilling too, especially for veggies.

Hope this helps.
grilling_smilie.gif
post #3 of 19
Thread Starter 

:77: Thank you so much! I will try it and let ya know how it works!

post #4 of 19

They work great in the smoker, even in the OVEN up to 400°F with a roast, turkey whatever. I was part of the test group that evaluated them. I tried to kill them but they worked great and cleanup is a snap...JJ

 

http://www.smokingmeatforums.com/t/138611/chinese-bbq-spare-ribs-pork-fried-rice-and-pork-egg-rolls-q-matz-tested-hard

post #5 of 19

PitBulmom what ever works for you, you need to stick with. do not worry about what anyone thinks of you. if it works it works. keep us posted, maybe i need to buy me some mats also, especially if its easier to keep clean.

dannylang

post #6 of 19

Todd has MATZ that are really good........

 

http://www.amazenproducts.com/category_s/46.htm

 

Great for salmon, oysters, beef ribs, pork loin, anything you want to smoke....   easy clean up....   I highly recommend Todd's Q-MATZ....

 

.. ..

 

 

.. ..


Edited by DaveOmak - 5/30/16 at 9:09am
post #7 of 19
Quote:
Originally Posted by dannylang View Post
 

PitBulmom what ever works for you, you need to stick with .do not worry about what anyone thinks of you. if it works it works. keep us posted, maybe i need to buy me some mats also, especially if its easier to keep clean.

dannylang

Hello Danny...Did you interpret something we posted as negative? I may be missing something...JJ

post #8 of 19

no i was just telling her to do her own thang, sorry if people took it the wrong way, sorry for the bad rap..

dannylang

post #9 of 19
So by "grill mats" are you using the ones with holes or the ones that are solid?

The only reason I ask is you mention the juices collecting on the mat.

The ones the guys above are referring too are these sold here:

http://www.amazenproducts.com/category_s/46.htm

These are what most of us use here. I use them whenever I am smoking things I don't want to fall through like meatloaf, meatballs, nuts, fish, etc. Easy
to clean and as JJ's link shows, tough as nails. I highly recommend the Q-matz.
post #10 of 19

to everyone that reads this thread, do not misunderstand what i mean by doing your thang, everyone has different ways of doing things.

dannylangthumb1%20copy.gif

post #11 of 19
Quote:
Originally Posted by dannylang View Post
 

no i was just telling her to do her own thang, sorry if people took it the wrong way, sorry for the bad rap..

dannylang

No worries my friend...JJ

post #12 of 19

chief Jimmie j sorry i hope i did not offend you.

dannylang

post #13 of 19
Quote:
Originally Posted by dannylang View Post
 

chief Jimmie j sorry i hope i did not offend you.

dannylang

Not at all!...JJ

post #14 of 19

I bought Q-Matz from Todd. I only use them for food that will not fit on the normal rack in my MES 30. I don't see any advantage to using mats when smoking ribs, tri-tip, brisket, chicken, turkey, pork butt, etc. However, I do a lot of almonds, and these mats changed everything for me. I now can simply put the almonds on the mats, and the smoke gets to both sides of the almonds. Thus, if I am really lazy, I can do the smoke without ever turning the nuts.

 

The mats clean up instantly: I just use a medium-stiffness brush and scrub them underwater using standard soapy water in the kitchen sink.

 

You'll find that not only does Todd sell Q-Matz in different sizes, but if you have an MES, like I do, he has some that are pre-cut to exactly fit the racks. Very nice.

post #15 of 19

How well do the edges hold after being cut to fit a WSM?

 

Inquiring minds need to know... :confused:

post #16 of 19
Quote:
Originally Posted by sfprankster View Post

How well do the edges hold after being cut to fit a WSM?

Inquiring minds need to know... confused.gif

Excellent. Mine are over three years old and no issues. You cut them with kitchen shears to shape. No fray what so ever.
post #17 of 19
Quote:
Originally Posted by dirtsailor2003 View Post


Excellent. Mine are over three years old and no issues. You cut them with kitchen shears to shape. No fray what so ever.

 

Thanx!!!

post #18 of 19
Quote:
Originally Posted by sfprankster View Post

Thanx!!!



post #19 of 19
Thread Starter 

Thanks for all the replies! I have the "solid" black ones, and I do like them. I just tried the links posted to get the ones that Todd has, and the links didn't work, but, I found some on Amazon and eBay so Gonna get some of those too!

Thanks for all your help!:biggrin:

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