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Re: Seasoning my new grate


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Posted by Gary B. Davis on August 13, 2014 at 10:21:36:

In Reply to: Seasoning my new grate posted by Ray Basso on August 12, 2014 at 15:04:12:

If I remember correctly, that grate weighs 9 pounds. That may be more than the cooker weighs itself. :)

Having steel mass inside a pit seems to have a slightly different affect than using heavy steel for the walls. Whatever heat it absorbs at the beginning stays inside the pit and seems to help stabilize temps. The effect is probably more noticeable if you are using a thin wall smoker like a WSM. Speaking of that, I need to make myself some grates for my WSM. The “cobblers children have no shoes” I suppose.

In my newest pit, I have eight cooking grates. They are 21.5 x 28 inches and weigh around 20 pounds each. So, that’s 160lb of heat sink. It’s max capacity is around 320 pounds of meat. That’s an interesting ratio where the internal heat sinks (the cooking grates) will be at least 50% the weight of the meat.



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