brett_j
Is lookin for wood to cook with.
- Joined
- Jul 23, 2017
- Location
- Spring, Tx
I just procured a 1/4" sheet (18" x 19") of hot rolled mild steel to be used as a griddle on the firebox of my Klose offset smoker. I had a machine shop in the area cut it to size from a scrap piece of new stock they had laying around. Got it for free as I work with a guy who knows the owner. The plan is to use this as a griddle over the open fire on my offset smoker. The Klose has a lid on the firebox and this sheet fits into the grill slot.
My question is about prepping the sheet to make sure its ok to cook on and also seasoned correctly to prevent rust. I plan on going over the sheet with a few rounds of soap and water to remove any grease/oil or metal shavings. I'm reading conflicting things about whether or not the mill scale needs to be removed. Sounds like it can be quite a pain and some folks are saying its just a layer of iron oxide that is ok to leave on there. Anyone here have any expertise in the area and could provide their thoughts?
And as far as seasoning, I'll rub it down with some oil or pam and let it bake for a while to try and establish a protective layer. Would leaving this at the top of the firebox (on the inside of the lid) on a permanent basis be a bad idea? My concern is that it would be directly over the fire and be too hot of an environment to maintain any seasoning built up.
Thanks!
My question is about prepping the sheet to make sure its ok to cook on and also seasoned correctly to prevent rust. I plan on going over the sheet with a few rounds of soap and water to remove any grease/oil or metal shavings. I'm reading conflicting things about whether or not the mill scale needs to be removed. Sounds like it can be quite a pain and some folks are saying its just a layer of iron oxide that is ok to leave on there. Anyone here have any expertise in the area and could provide their thoughts?
And as far as seasoning, I'll rub it down with some oil or pam and let it bake for a while to try and establish a protective layer. Would leaving this at the top of the firebox (on the inside of the lid) on a permanent basis be a bad idea? My concern is that it would be directly over the fire and be too hot of an environment to maintain any seasoning built up.
Thanks!