Stainless steel or Black steel

pigpen269 · 10-31-2008, 10:05 AM

I am building a Grill/Smoke pit, and i was wanting some feed back on a question my neighbor brought up. I was planning on making the grate out of 3/8 stainless bar stock. My neighbor works for a sheet metal company and he said that he wasn't sure if he would use stainless with the higher heat that a grill would put out. Something about the nickel in the stainless not performing well and leading to corrosion over time. I thought most grills that you buy off the shelf use stainless steel so i'm not sure that would be an issue. What do you think. should i use stainless or stick with black steel instead. Thanks.

Mark · 10-31-2008, 10:14 AM

As an engineer with some background in properties of metals, the nickel in stainless won't be affected by grilling temps. That said, there are many grades of stainless and some stainless grades can rust. Nothing like plain steel though.

I'd go for the stainless grills.

pigpen269 · 10-31-2008, 10:26 AM

Thanks mark. I always like answers from those with a background on the subject.

Professor Salt · 10-31-2008, 01:55 PM

Go with stainless. Many high end grills come with 3/8" round barstock. My Komodo Kamado comes with 3/8" upper grate. As you can see, the 3/8" rods are only supported around the circumference of the 23" grate. Depending on the dimensions of your grate, you may not need additional supporting rods running down the center of your grate. That will make for easier cleanup, and I can't overstate the importance of easy cleanup.

You should be aware of grill scrapers made for oversized bar stock. The Billy Bar and the Grill Floss are two that will work very well. You must ask Billy Bar to make you an oversized unit for 3/8" because their standard one is for 1/4" stock. They'll do it, though.

jestridge · 10-31-2008, 04:22 PM

Whatevercheap

Smokin Turkey · 10-31-2008, 05:39 PM

I use mild steel in my grill grate builds for a couple reasons:

Price - Stainless is much more expensive. I just paid $510 for a sheet of 1/8" stainless and $128 for the same in mild steel.

Non-stick - Mild steel, when properly seasoned is a perfect non-stick surface. stainless is less effective at making nonstick without some sort of coating.

1_T_Scot · 10-31-2008, 09:59 PM

Mild steel is easier to work with. Stainless looks cool though.

Dr_KY · 11-01-2008, 03:09 AM

Stainless for the weather and coolness factor.

pigpen269 · 11-02-2008, 03:17 PM

I have an outlet for stainless at a discount price. So i think stainless would be the way to go for me. Thanks everyone for your input.

txschutte · 11-02-2008, 04:30 PM

If seasoned properly, your carbon steel grates will last forever.

10-31-2008, 10:05 AM	#1
pigpen269 Full Fledged Farker Join Date: 09-13-07 Location: Sugar Creek, MO	Stainless steel or Black steel I am building a Grill/Smoke pit, and i was wanting some feed back on a question my neighbor brought up. I was planning on making the grate out of 3/8 stainless bar stock. My neighbor works for a sheet metal company and he said that he wasn't sure if he would use stainless with the higher heat that a grill would put out. Something about the nickel in the stainless not performing well and leading to corrosion over time. I thought most grills that you buy off the shelf use stainless steel so i'm not sure that would be an issue. What do you think. should i use stainless or stick with black steel instead. Thanks. __________________ Large Spicewine Bandera Green UDS (UGD) Blue UDS (UBD) Homemade 18"/36" Grillzilla Lang 60, (RIP) Home Built Trailer (500gallon Oil drum).(RIP)

10-31-2008, 10:14 AM	#2
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO	As an engineer with some background in properties of metals, the nickel in stainless won't be affected by grilling temps. That said, there are many grades of stainless and some stainless grades can rust. Nothing like plain steel though. I'd go for the stainless grills. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

10-31-2008, 10:26 AM	#3
pigpen269 Full Fledged Farker Join Date: 09-13-07 Location: Sugar Creek, MO	Thanks mark. I always like answers from those with a background on the subject. __________________ Large Spicewine Bandera Green UDS (UGD) Blue UDS (UBD) Homemade 18"/36" Grillzilla Lang 60, (RIP) Home Built Trailer (500gallon Oil drum).(RIP)

10-31-2008, 01:55 PM	#4
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA	Go with stainless. Many high end grills come with 3/8" round barstock. My Komodo Kamado comes with 3/8" upper grate. As you can see, the 3/8" rods are only supported around the circumference of the 23" grate. Depending on the dimensions of your grate, you may not need additional supporting rods running down the center of your grate. That will make for easier cleanup, and I can't overstate the importance of easy cleanup. You should be aware of grill scrapers made for oversized bar stock. The Billy Bar and the Grill Floss are two that will work very well. You must ask Billy Bar to make you an oversized unit for 3/8" because their standard one is for 1/4" stock. They'll do it, though. __________________ 1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen

10-31-2008, 05:39 PM	#6
Smokin Turkey is One Chatty Farker Join Date: 07-28-08 Location: Huntingdon, PA	I use mild steel in my grill grate builds for a couple reasons: Price - Stainless is much more expensive. I just paid $510 for a sheet of 1/8" stainless and $128 for the same in mild steel. Non-stick - Mild steel, when properly seasoned is a perfect non-stick surface. stainless is less effective at making nonstick without some sort of coating. __________________ Cooking for the love of it.

10-31-2008, 04:22 PM	#5
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	Whatevercheap

10-31-2008, 09:59 PM	#7
1_T_Scot is Blowin Smoke! Join Date: 06-03-08 Location: Pontiac Illinois	Mild steel is easier to work with. Stainless looks cool though.

11-01-2008, 03:09 AM	#8
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	Stainless for the weather and coolness factor. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

11-02-2008, 03:17 PM	#9
pigpen269 Full Fledged Farker Join Date: 09-13-07 Location: Sugar Creek, MO	I have an outlet for stainless at a discount price. So i think stainless would be the way to go for me. Thanks everyone for your input. __________________ Large Spicewine Bandera Green UDS (UGD) Blue UDS (UBD) Homemade 18"/36" Grillzilla Lang 60, (RIP) Home Built Trailer (500gallon Oil drum).(RIP)

11-02-2008, 04:30 PM	#10
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	If seasoned properly, your carbon steel grates will last forever. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.

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