Well I'm dreaming of building a BBQer and playing with the TIG again. (slow cook not grilling - not that there is anything wrong with that)
And I'm curious, is stainless steel (I know there are many different type$) a better material than "regular" steel (gazillion different types)?
Some thoughts / questions:
Does SS really hold up better at the high temperature spots like the fire box?
- I can appreciate that it could be better for thinner, less hot areas (like the top cover) which would rust through quicker with regular steel.
- Personally I'd rather see black oxide/ brown "patina" rather than discolored/heat crazed SS.
- Are there any health considerations for common *bare* steels in BBQs aka alloying chemicals?
PsS
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