Hi
I built a brick-built BBQ a couple of years ago, and the grille is getting very tatty and rusty. I was thinking about getting a grille fabricated out of stainless steel.
Is stainless ok to use as a grille over hot coals?
Cheers, Mark
It's fine - rather better than chrome plate. However it's surprisingly expensive for stainless welded mesh.
Another option is solid steel. If you're cooking for veggies as well as carnivores, a solid griddle (3/8" steel) over half of the area is much more useful.
Yes, I imagined stainless would be expensive. I guess I'll just have to make a call or two to fabricators to see if it's a no goer on that front.
Thanks for the solid griddle suggestion for the veggies. Great idea, I hadn't though of that.
Cheers, Mark
what about cast iron?
I have a cast griddle pan and it gets some abuse, all I do is wire brush it and it as good as new in seconds.
Paul
Definite possibility, but is this easy to fabricate to a custom size?
Cheers, Mark
I have a couple of sheets of SS that are half the size of the burning area of my oil barrel BBQ. I use either one or both for griddling purposes.
The appeal of SS is that I leave them in the garden on the BBQ and do little more than brush the bird poo off before BBQing ;-)
Richard
Some stainless steel can loose it's resistance to rusting if heated red hot. M.K.
You may be able to get a spare/replacement intended for a cooker griddle in larger sizes.
If you can source such a thing, then I'd reckon that cast iron would be the ideal material to barbeque on - easy clean (quick once over with wire brush), and heat retention may take out some of the fierceness of the BBQ without imparing cooking performance.
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