I would go with a piece of 1/8" or 3/16" sheet stock, cut into a triangle, or my preference, a truncated triangle (trapezoid) that is welded on each side of the vertical to the frame. The truncated triangle is welded such that there is a triangular gap at the 90 degree angle from the frame to the verticals. This prevents build up of grease in that corner.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."