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Recent content by d-mac
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I know this thread is old but can I ask a couple questions.
1. Mine didn't wrinkle, I stuffed them pretty firm and smoked then let air cool.
2. Why the brown paper bag?
3. How much pink salt do you use per lb of seasoned meat?
Thanks for any info.
DOn
Is it the fast that the expanded metal is stainless steel or just steel in general?
The grate is being used as a cooking grate when I use it as a grill. I need a grate to use for noth the roasting and the grilling.
I made the standard cooking grate for my pig roaster with Expanded stainless steel flat 3/4 diamond #9 and 1x1 1/4 angle iron. This is the standard grate like many smokers have
The diamonds point the length of the grate. The grate is 2x5 and I have supports, running the width every 10" or...
I would like to get $150 for it. Got it a few years back and have not touched it as it is my second one and I thought I would have hte need back then
PM me.
D.
Has anyone used this from the one posted in this forum?
It seems that the plate opening from the cook channel to the smoking ares is not that wide but in most builds I see a normal 6"+ on square builds.
Should I assume this is for insulated units? I can't believe this is used for both...