Cooking Grate help!!

Discussion in 'Reverse Flow' started by d-mac, Jan 24, 2015.

  1. d-mac

    d-mac Newbie

    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 less.  

    My issue is I have added 6 burners to turn it into a grill and when Iheat it over 400 degrees, the grate bows up and down like a wave.  There is at most like 9" betweent eh supports and it is still flexing when hot.

    All I can think of is to cut the supports out and put in at least 3 length wise.  All the pictures I see on the web don't have this many supports and I know some have to use high heat.  Is this a common issue?  I had supports wider then it flexed then when I added more, it was worse.

    Maybe is the way the run of the diamonds length way that means it's how I have to support.

    Anyone use their grates with high heat and have this issue.  The below link is to the grate type I made.

    http://www.smokymtbarbecue.com/avactis/avactis-images/TS500_Barbecue_Smoker_24.jpg
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    WHY ARE YOU HEATING IT OVER 400 DEGREES !!!!!!

    There is NO WAY you can stop SS from expanding.....
     
  3. d-mac

    d-mac Newbie

    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.
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    When you get the meat on it, it will sag.....  once that happens, it will always sag...  probably about 1 1/2" from level plane.....   And there is nothing you can do to stop it...    it's called physics....
     
    Last edited: Jan 24, 2015

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