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GOSM: Copper-Clad Nickel Plated Grate question

post #1 of 6
Thread Starter 
Has anyone heard of any health related issues pertaining to meats smoked on exposed copper?

I went to pull my grates for cleaning in prep for a big smoke in the morning, and discovered the nickel plating has worn down from cleaning to the point of baring it to copper in some places.

In case you're wondering how this happened, I used to clean the stubborn spots with a 3M Scotch-Brite scouring pad for a couple years...very good cleaning tool, but apparently too agressive for these more delicate cooking grates. My smoker is coming up on it's 6th year of faithful service.

Is it time for me to fab up some new grates?


post #2 of 6
I found this on the net and as we all now that means its TRUE.....
Now this is about pots and pans but would think its about the same issue

Aside from the slim possibility of leaching metals, new research suggests that copper may be a better choice for cookware than stainless steel. According to a team of researchers from the University of Southampton in England, using copper pots may lower the risk of infection from potentially deadly bacteria such as E. coli 015

Heres where i got it
post #3 of 6
Thread Starter 
Thanks for the link...very interesting theorys and studies.

I guess I should have mentioned that part of my concerns arised from the last smoke I did with these grates...portions of the meat were discolored at the grill marks...it penetrated up to 1/8" in spots and turned green as it reached in under the surface, while the exterior looked very dark...almost black. Them upon cleaning/inspection this evening, I found the exposed copper.

It was a bit un-nerving. I trimmed out all the discolored areas of the meat and all was well...just a PITA. I'm hoping it was just cosmetic, but to discolor the meat like that and penetrate under the surface was a little disturbing at first sight.

post #4 of 6
WOW!! I would not use it again I dont think...Green color would scare me
post #5 of 6
IF the meat stain was green, then no-doubt it was the exposed copper. That being said, the copper is not much more than a very thin electroplating, so, in theory, you could scotchbrite it some more and get through that too... But the edges would still likely leech copper.

Guess if it were me, it would be time for new grates.
post #6 of 6

I'm not a chemist, but

I know that I'm allergic to Ni plating. To be safe, I would replace those grates if the (green) oxidation is getting into your food.
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