[Spit-Project] making cooking grates

[Mike C. Baker]

> anyway, are there any thoughts concerning the cooking grates 
> used in outdoor cooking? what are you currently using? what 
> have you used in the past?

Used in past: expanded metal, perf metal, solid plates, welded round
bars, welded rebar, antique Maytag washing machine lid(s), welded
stainless, welded stainless pseudo hibachi w/sliding firetray, etc. and
then some.

One possible interim suggestion for your setup:  with the post drill and
a solid plate, you could conceivably do a half&half plate -- "half"
solid and the other "half" perforated.  The "solid" plate area,
appropriate cleaned / ground, makes for a griddle or pot stove.  The
perforated area makes for a char grill.  Vary the size and type of
perforations appropriate to the foods you expect to grill (smaller for
ground meat patties or more delicate cuts, larger for whole cuts and
skin-on poultry, larger yet for pots intended for direct flame.  

Adieu, Amra / ttfn - Mike / Pax ... Kihe
Kitchen Idiot, Cathedral of the Cheesey Salamander

Mike C. Baker
SCA: al-Sayyid Amr ibn Majid al-Bakri al-Amra, F.O.B, OSCA
"Other": Reverend Kihe Blackeagle PULC (the DreamSinger Bard)
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