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Unread 04-12-2014, 11:28 PM   #5
Babbling Farker

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Join Date: 12-17-10
Location: Pleasanton, Ca
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Heck yes, I use cold rolled/mild steel for everything BBQ unless I need stainless (ouch, pricey). Just make sure you burn the oil and grundge off that steel before you slide on a piece of meat. Very nice!
Large BGE, Cold smokehouse, Kamado Joe Jr,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star, Smokey Joe, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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