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Would you guys recommend carbon or stainless steel? I'm looking for longevity and ability to clean easily. Also, what should be percent opening am I looking for? Is 79 percent opening too big for let's say burgers, hot dogs and kabobs?
Thanks for the help.
I have an odd (triangle) shaped grill that was built from stone and brick in my backyard (see the picture). I'm looking for suggestions on how I can best utilize it in terms of putting the charcoal and most importantly how I can get a grill grate that shape?
Thanks
This is my first post!!
I have a brick made grilling spot in my backyard (as you can see from the pic). My problem is finding the correct grill grate for it. I can't find any triangular shaped grilling grate. Any suggestions would be much appreciated as I want to start grilling soon.
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