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Cooking grate

 
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mbellot
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Joined: 16 Aug 2010
Posts: 337
Location: Illinois

PostPosted: Fri Jul 27 12 8:02 pm    Post subject: Cooking grate Reply with quote

I'm looking for some ideas on how to best make an alternate cooking grate for my CG Akorn.

It comes with a nice cast iron cooking grate, but any time I make pizza the seasoning gets burnt off.

What I'm looking for is either an off the shelf (unlikely) replacement, or ideas how to build/modify a grate that is sturdy enough to hold a pizza stone. The stock grate is round and about 19.6" in diameter. I probably won't ever cook directly on the grate, it's main use would be for holding the pizza stone.

I don't own any welding equipment, but one of the guys at my office has a wire welder that sounds like it would work for light duty applications.
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daddywoofdawg
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Joined: 21 Jul 2008
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Location: Starkweather,ND

PostPosted: Sat Jul 28 12 5:13 am    Post subject: Reply with quote

If it's just to hold the stone,couldn't you just cut a circle out of 1/8"-1/4" sheet steel drill some holes in it,and either place on top of your grate or where your grate goes.Seems simple.
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Charro
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Joined: 13 Oct 2011
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Location: San Antonio, TX

PostPosted: Sat Jul 28 12 11:44 am    Post subject: Reply with quote

Go to your local home improvement/hardware store and get some round bar and heat and bend/cut and weld a triangle shape [or whatever shape you prefer] to go between the grill and stone.
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patruns
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Joined: 02 Mar 2010
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Location: Long Island, New York

PostPosted: Sat Jul 28 12 4:45 pm    Post subject: Reply with quote

Seasoning should not burn off. I assume you mean the grittieness of the stone wears away the seasoning where it touches? I would just look for some smooth metal blocks or same sized stones to place in between. Or maybe wrap a few bricks in heavy duty foil....
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mbellot
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Joined: 16 Aug 2010
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Location: Illinois

PostPosted: Sat Jul 28 12 10:54 pm    Post subject: Reply with quote

patruns wrote:
Seasoning should not burn off. I assume you mean the grittieness of the stone wears away the seasoning where it touches? I would just look for some smooth metal blocks or same sized stones to place in between. Or maybe wrap a few bricks in heavy duty foil....


I've heard different stories from multiple people on that...

After cooking pizza ( > 600F ) in the Akorn the cast iron grate sure looks to be totally unseasoned (dull, light gray) all over, not just where it touched the stone.
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daddywoofdawg
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PostPosted: Sun Jul 29 12 5:00 am    Post subject: Reply with quote

You sure it's cast iron and not cast alumium with black spray paint?
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patruns
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Joined: 02 Mar 2010
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Location: Long Island, New York

PostPosted: Sun Jul 29 12 2:41 pm    Post subject: Reply with quote

daddywoofdawg wrote:
You sure it's cast iron and not cast alumium with black spray paint?


They are cast iron....

http://ftp.chargriller.com/manuals/6719OM.pdf
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flyin-lowe
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Joined: 23 Sep 2010
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PostPosted: Fri Aug 10 12 10:11 pm    Post subject: Reply with quote

If temps get high enough you can burn the seasoning off of cast iron. One method for getting a skillet down to bare cast iron is to run it in an oven on the self clean cycle.
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