Hey everybody I have been looking over the forums a long time I have found the calculation tools very helpful i am in the process of building a reverse flow out of a 130 gallon air tank and am wondering what everybody is using for cooking surface’s?
Cooking surface
- Thread starter Andrwtruckdriver
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Expanded metal mesh.... Get heavy stuff so it doesn't sag.. It does require support...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Featured Prime Boneless Striploin Steaks on the Q
- Started by DRKsmoking
- Replies: 45
- Beef
-
Home Help. Is this weight bearing?
- Started by sandyut
- Replies: 25
- Blowing Smoke Around the Smoker.
-
Featured time for some Dino ribs.
- Started by fxsales1959
- Replies: 19
- Blowing Smoke Around the Smoker.
