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Grill grate material

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  • Grill grate material

    For no other real reason other than I can, I am going to build my own grill/ grate for a soon to be mine charcoal grill. I was thinking either 3/16" or 1/4" stainless steel rod. My steel supplier has either 304 or 316 alloys. Any suggestions for which material to go with?


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  • #2
    I don't know a lot about it but from what I read 304 is typically used in high temp apps, while 316 is used in low temp apps. I would nod to 304.
    Be lookin ta see what you come up with!
    Mark
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    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
    Smoked-Meat Certified Sausage Head!

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    • #3
      Take a look at thermal expansion coefficients too. Don’t want a wavy grate. ‘Course extra support/cross ties would minimize that. Gonna add a fuel door? Maybe a lock point for a handle?
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Grill grate material

        An old boss I worked for spent over $400 bucks on a stainless steel grill grate on his bbq trailer and It didn't hold up any better then the old steel one. I always burn mine in with oil or lard a few times. My current one's are over 10 years old with no signs of corrosion.
        My next build I would like to try this type.
        https://youtu.be/Lkslh6LG-YA

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        Last edited by Fishbum; 06-29-2017, 09:22 AM.

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        • #5
          Originally posted by Fishbum View Post
          An old boss I worked for spent over $400 bucks on a stainless steel grill grate on his bbq trailer and It didn't hold up any better then the old steel one. I always burn mine in with oil or lard a few times. My current one's are over 10 years old with no signs of corrosion.
          My next build I would like to try this type.
          https://youtu.be/Lkslh6LG-YA

          Sent from my iPad using Tapatalk
          Love that sound!
          Mark
          sigpic


          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
          Smoked-Meat Certified Sausage Head!

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          • #6
            If you're looking for a grill that won't discolor, you're probably oot of luck. Stainless is exactly that... Stain - LESS... not Stain - FREE. Depending on the alloy you will get some sort of corrosion or discoloration after time.
            304 seems to be the one used often in grills. I would use the heaviest guage rod, 1/4 or more, you can afford for better heat retention & to prevent warpage.
            .

            Not to mention the occasional campfire

            My --->
            Paul

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            • #7
              I ended up with 1/4" 304 stainless. My steel yard had some that was miscut. Walked away with it for under $2 a stick versus $7.


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