bob3
Knows what a fatty is.
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!
