Metal for cooking grate

[kurtsara]

I am going to do a ribfest with my Traeger and I would like to add another rack to smoke more ribs.

Do I use expanded metal (raised or flat), or do I use stainless expanded metal (raised or flat), or some type of perforated metal,

I already have the steel to frame this in my smoker but what kind of steel to put food on?

Thanks for any help

 

[forluvofsmoke]

Expanded stainless is great, if you have the cash to spend on it.

Mild carbon steel is OK. It needs more attention between cooks to keep the rust away if it's bare metal. I don't have any painted steel cook grates, so I won't comment on what they would be like.

Flattened is easier to cook on, though I'm sure it is not as strong for supporting weight. The unsupported mid-sections of flattened will sag with less weight than regular/raised expanded metal from the same size stock/sheet thickness. I would go with a few sizes heavier gauge than I thought I needed if I went with flattened.

Perforated wouldn't be a good choice for general cooking applications.

Good luck...sounds like great time are heading your way!

Eric

 

[travcoman45]

Ifin it ain't a big spand, unsupported, 9 gauge expanded flat should hold up decent. Ifin ya can give it some support it's even better. Flat is bout all I've used, Ain't no way I could ever afford the stainless although that would be the cats meow!