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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 10-13-2018, 07:37 AM   #1
Knows what a fatty is.
bob3's Avatar
Join Date: 08-04-13
Location: Medfield, MA
Default Grill grates, frogmats, etc

I have a MAK 1 Star General. I love the cooker, but it has thin, round stainless steel grates (similar to the WSM). Big cuts (butts, briskets) sink in a bit over the grates during a long cook. Sometimes I lose a little bark especially when cooking fat side down as the meat sticks to the grate (and yes, I oil first). The final product has the ridges in it from the grate which may be more of an aesthetic thing, but still would be nice to not have. Do you use any of the products out there or recommend anything so this doesn't happen? Thanks!
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Old 10-13-2018, 08:19 AM   #2
Knows what a fatty is.

Join Date: 01-29-18
Location: Westford, MA
Name/Nickname : Chris

Buy a sheet of rolled expanded metal.

"Because attending a Ribfest sounds better than attending a Buttfest." -16Adams
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Old 10-13-2018, 08:47 AM   #3
is one Smokin' Farker

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Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleeb

I've tried the frogmat route and you'll get kinda the same thing with a frogmat, except it gets embedded in the meat. =/
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