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shelly

porcelain steel vs chrome steel

8 posts in this topic

I'm shopping for a 12" x 24" rack to be used as a raised rack for indirect cooking. It will be 5" above the regular rack of a gas grill.

 

Is there any advantage to either the porcelain steel or the chrome steel? Would one be better suited to handle more weight than the other? Would one clean up more easily or be less or more prone to rust sometime down the road?

 

Or does it not matter much for my purpose?

 

Any help is appreciated.

 

Shelly

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I'm shopping for a 12" x 24" rack to be used as a raised rack for indirect cooking. It will be 5" above the regular rack of a gas grill.

 

Is there any advantage to either the porcelain steel or the chrome steel? Would one be better suited to handle more weight than the other? Would one clean up more easily or be less or more prone to rust sometime down the road?

 

Or does it not matter much for my purpose?

 

Any help is appreciated.

 

Shelly

Shelly ...

 

Have you looked at BBQ Source?

 

They have a 6.5" X 19" Chrome Steel warming rack for $14.95 ..

 

http://www.bbqsource-store.com/oscommerce/...oducts_id=23182

 

They also have several other styles and sizes ....

 

I'm thinking of getting a couple of these to use as a raised rack.

 

BG in WV

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Shelly ...

 

Have you looked at BBQ Source?

 

They have a 6.5" X 19" Chrome Steel warming rack for $14.95 ..

 

http://www.bbqsource-store.com/oscommerce/...oducts_id=23182

 

They also have several other styles and sizes ....

 

I'm thinking of getting a couple of these to use as a raised rack.

 

BG in WV

 

I did look there first. That's how I discovered that the two primary materials were either chromed steel or porcelain steel. the porcelain steel racks are more expensive so I assumed that they may be sturdier or clean easier.

 

Once I found the size rack I needed made from porcelain, the price seemed way too high compared to other resources. The chrome racks are all priced about the same. If I go porcelain, it will be from another source. If I go chrome, it will be from bbq source.

 

And I need a single 14" x 24" rack so I can add 4 5" feet made from 3/8" x 5" carriage bolts and some washers and nuts to use as a second tier rack for indirect cooking.

 

I'm leaning toward a porcelain rack similar to what Mike uses (he was my inspiration for this, after all, except that I will use my "feet" instead of having someone make his 304 stainless rack brackets.)

 

But I'm still interested in learning about the differences between the two materials.

 

Shelly

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I did look there first. That's how I discovered that the two primary materials were either chromed steel or porcelain steel. the porcelain steel racks are more expensive so I assumed that they may be sturdier or clean easier.

 

Once I found the size rack I needed made from porcelain, the price seemed way too high compared to other resources. The chrome racks are all priced about the same. If I go porcelain, it will be from another source. If I go chrome, it will be from bbq source.

 

And I need a single 14" x 24" rack so I can add 4 5" feet made from 3/8" x 5" carriage bolts and some washers and nuts to use as a second tier rack for indirect cooking.

 

I'm leaning toward a porcelain rack similar to what Mike uses (he was my inspiration for this, after all, except that I will use my "feet" instead of having someone make his 304 stainless rack brackets.)

 

But I'm still interested in learning about the differences between the two materials.

 

Shelly

 

I wrote a long reply on this strange computer, and lost it all. So this will be brief.

 

Porcelain will be better than the chrome grates. Chromes grates are used on entry level and inexpensives grill. The chrome will rust after about a year of use. The porcelain will be expensive, easier to clean, but need special care (don't bush with steel brush) to avoid scatching the surface. Surface cracks leads to tiny facture. Since the heat at the smoking rack will not be as hot as on the grate level, the porcelain should last you a long time with proper care.

 

Strength is based on the diameter of the rods making up the rack. Porcelain will make it look thicker, but its the inner rod diameter that will determine the strength.

 

 

Shelly - why use the gas grill for smoking when you have such a good smoker in the BGE????? I don't have a smoker, because I hate to have to find a place to put it.

 

Emmm???? ;):)

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I did look there first. That's how I discovered that the two primary materials were either chromed steel or porcelain steel. the porcelain steel racks are more expensive so I assumed that they may be sturdier or clean easier.

 

Once I found the size rack I needed made from porcelain, the price seemed way too high compared to other resources. The chrome racks are all priced about the same. If I go porcelain, it will be from another source. If I go chrome, it will be from bbq source.

 

And I need a single 14" x 24" rack so I can add 4 5" feet made from 3/8" x 5" carriage bolts and some washers and nuts to use as a second tier rack for indirect cooking.

 

I'm leaning toward a porcelain rack similar to what Mike uses (he was my inspiration for this, after all, except that I will use my "feet" instead of having someone make his 304 stainless rack brackets.)

 

But I'm still interested in learning about the differences between the two materials.

 

Shelly

Shelly,

 

In answer to your question earlier: my rack is suspended 8-1/2" above the main grates, and is 16" wide by 28" long. The supports as you know are 304 ss, while the rack grate itself is porcelan. It has served my needs very well, it cleans up with excellent results using the same process I use for my main grates. Upon finishing cooking, I remove the grate from the ss supports and lay it directly on my main grates, and then "cook" it for at least ten minutes or more with my main burners on high. This successfully removes and/or turns to ash any residue left from my cooking process, which includes for the most part a ton of high sugar content sauces, which as you know leave a disastrous mess. But the high heat simply makes this a cinch to remove after "cooking" it by spraying water and brushing with a brass bristle brush. I've used this porcelan grate on almost a weekly basis for all kinds of meals (as my history of photographs depict) and the grate continues to look as good as new. I certainly have no complaint with porcelan (at least this particular grate) as it has held up so well. The fact that it does flex downward a bit when I really pile on the chicken wings or several racks of ribs without cracking the porcelan is an extreme test that proves it as a great material for such use. I'm glad, because I'm not sure exactly where I purchased this rather large and oversize grate (many years ago as a spare for one of my earlier grills). I do believe if memory serves me right that it was an MHP (Modern Home Products) grate, as this is the only grill I had used other than a Sears model which was too small to have utilized this size grate. I switched over to the JA three burner before the Costco Kirkland, and I know it wasn't for that as at that point I was a ss convert for main grates. If you find one in a size that fills your needs, and it holds up as well as mine, you should be a happy camper! ;)

 

A side note, one of the reasons I used the ss brackets as shown is the ease of installing/removing the supports, again to facilitate cleanup of the grate itself by making it easy to lay it down flat on the main grates when performing the "high heat cooking" process to "ashen" the leftover residue. I've also done this with the "tent" brackets a couple of times to clean up the brackets themselves, although this is not required as often as the grate itself.

 

A final observation, I kinda wish sometimes that I had made provisions for (2) grates on the racks, so as to double my cooking area. I still may do that someday, as many a time (including yesterday with the wings and keilbasi) I still (with 16" x 28") don't have enough acreage to hold all the meat I need to cook. With 8-1/2" of height, I believe I could have room for a second shelf maybe three inches below the raised grate to add this additional shelf, and still have over five inches clearance to the main grates below. Pondering this a few times, I thought of a novel idea which would enable me to keep my original setup. Boring two holes in each of my ss brackets three inches lower than the top shelf would enable me to insert two ss rods from left to right between the tent brackets, and then just lay a smaller grate on the two rods, giving me two (easily installed/removed) shelf supports for my secondary shelf. I just have to pick up the two rods (at least 28" long) and then any grate, which would not really need to be the complete length of the rods and just lay it across them.

 

Good luck with your innovative setup, I'm sure you'll post pics when done for our viewing enjoyment!

 

Mike

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Mike,

 

Thanks for the dimensions and I may still have your bracket design implemented some day. The S-470 doesn't have as much internal rack space so the 14" x 24" grate that I ordered will fit perfectly without covering the smoking burner/box and leaving a few inches in front for me to more easily reach foods on the lower grate. And it will be just 5" above the original grate.

 

I did go with porcelain as I found the exact size for a reasonable price more in line with the chrome racks. I do not know how heavy duty it is compared to other porcelain racks that are available.

 

Using the 5" carriage bolts should provide all the support necessary for any amount of meat I can put on the rack. This 5" height is the same height as the Weber warming rack. So you can see that the internal dimensions are a lot smaller than the Kirkland grill that you have. In fact, because of the limited cooking area (definitely not what the specs indicate), I realized that I would need an upper level rack for any large amounts of indirect cooking.

 

Cleanup should be the same as you now do. I can easily invert the rack, legs up and have the top surface lay directly on the original grate. Speaking of cleanup, I read a post somewhere during one of my searches that Weber recommended (maybe just for a particular grill model being discussed--I think it was a Spirit) that the high heat cleaning and brushing be done as part of the next cook, not immediately following the cook that created the mess. Any experience with this?

 

Hike,

 

Thanks for the comparative information on the two types of grate materials.

 

You are correct that I really don't need another smoker but I like the idea of an all-in-one type of grill. The big green egg is very special to me but I can see myself using the Weber on a more daily basis. And you are also correct in that I would probably use the big green egg most of the time for low and slow ribs, pork and brisket, mainly for its ability to provide the constant low temperature and steady supply of smoke from the lump and any added hard wood without the need to replenish the wood.

 

The upper rack will provide a greater area more for indirect cooking than for low and slow but I would never rule that out. I expect that most of my cooking with it will be smoke flavored rather than real smoked for many hours. This is actually what I want from the Weber and it's smoking tray with dedicated burner.

 

I need to use the Old Smokey a couple of more times to see how much I might be using it in the future. It's ease of use makes me want to be able to modify my technique to be more pleased with the food it produces. I know that it can do a great job on a pork shoulder and would keep it just for pork shoulder and butt.

 

Remember that I have an obsessive/compulsive disorder and need all my grills/smokers and need to modify each as much as possible, need to accessorize and need to push each to its cooking limits. I need!!!!!! ;)

 

Shelly

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Speaking of cleanup, I read a post somewhere during one of my searches that Weber recommended (maybe just for a particular grill model being discussed--I think it was a Spirit) that the high heat cleaning and brushing be done as part of the next cook, not immediately following the cook that created the mess. Any experience with this?

Shelly,

 

I'll admit, there have been a couple of times I did it that way, but for the most part, I'd rather cleanup (er, I mean have my wife cleanup) the grill so that it's ready for the next cook without any preparation other than a few minutes warmup. Plus, I'd rather not leave all the mess sitting on the grill! ;) It's nice to just go out, turn on the burners and begin cooking without that ordeal (short as it is). Don't get me wrong, this is not necessary everytime we cook, somethings (like just a single steak or dogs) don't really leave any mess. I'm really referring to mostly when I use sauces and glazes.

 

I'm so excited for you with the Weber!

 

Mike

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Remember that I have an obsessive/compulsive disorder and need all my grills/smokers and need to modify each as much as possible, need to accessorize and need to push each to its cooking limits. I need!!!!!! :lol:

 

Shelly

Shelly ...

 

LMAO :):lol:

 

Does your wife get this much attention???? ;)

 

BG in WV

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