The BBQ BRETHREN FORUMS. - View Single Post

Sgtcomp0311 · 08-10-2009, 10:11 AM

I am thinking I will be going with steel. DesertDweller brought up the right idea and I agree. The steel will; A) hold up better and B) retain the heat better.
I figure I will use plates that are about 1/16" - 1/8" thick.

Countyliner or Que: I do not even have mine yet....I want to get all materials prior to assembly.....what lenght will the plates need to be?

Thank you

08-10-2009, 10:11 AM	#8
Sgtcomp0311 Knows what a fatty is. Join Date: 07-30-09 Location: Manahawkin, Nj Downloads: 0 Uploads: 0	I am thinking I will be going with steel. DesertDweller brought up the right idea and I agree. The steel will; A) hold up better and B) retain the heat better. I figure I will use plates that are about 1/16" - 1/8" thick. Countyliner or Que: I do not even have mine yet....I want to get all materials prior to assembly.....what lenght will the plates need to be? Thank you