[BBQ Bandit]

Originally Posted by nrok2118

Thanks guys! I did start with a chimney of charcoal, once ready i poured it out and put 4 decent size splits on top, log cabin style. Had this burning well over an hour (all open) and couldnt get the pit up past 175 and still smoking white, so Im pretty sure the woods junk. I like the idea of getting some store bought wood (which should be ideal and seasoned), so I have a comparison.

Next question is I noticed some surface rust on the cooking grates, whats common procedure for removing this? I dont want any rust cooking into my food.

Check out this month's issue of Smoke signals... have an article on a 'food safe' chemical rust remover, Evaporust.
http://www.smokesignalsmagazine.com/SSM/issue7/index

Available at most auto stores and Harbor Freight, too.