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Unread 08-25-2013, 09:16 PM   #5
Mo-Dave
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Join Date: 09-18-06
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You can make a mix of 50/50 white vinegar, and water, completely submerge the grates for about three days or less. I suspect you may be making a mountain out of a mole hill, and being overly concerned about the amount of rust. in light of what you have done so far, slap on some oil and season it again I am willing to bet they will be good to go, if they are just reddish rusty looking and not deeply crusted with flaking rust. I would be more concerned about the water in the cooker its self, and how you can stop it from getting in in the first place.
Dave
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