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i_fikus

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    Columus Georgia

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  1. That does look great. Some pics of the underside of how it is held in place would be cool also. Again fantastic job especially for just winging it.
  2. I don't think mine's galvanized, but I'll double check. Curious as to where you purchased yours. I got mine at Lowe's and still had the sticker on it. The sticker says Dietrich metal framing which led me to this site. http://www.clarkdietrich.com/products/m ... -mesh-lath This product is galvanized as is all metal lath I have found so far on the net. I'm not trying to be a smart ### just want you to be safe. Naturally you are free to draw your own conclusions.
  3. I did a sear using the diffuser grate about a week ago. Worked fine. The idea of the searing basket I believe is to keep the smaller pieces from falling through. As far as the holding basket it just seems easier to work with then building a volcano or what ever method you use. Just another version of the minion. Lite a little and let the air flow control the fire. How ever I have come to find out that the material I used in my basket (metal lath) is made with hot dipped galvanized steel. This can produce zinc fumes at temps 392 and above as stated here. http://en.wikipedia.org/wiki/Hot-dip_galvanizing I would not use this and apologize for putting it out there without doing proper research ahead of time. Thanks to Irvinf for finding out this info and posting it.
  4. I was not thank you for your googling. I searched google and could not find any info on exactly what it was made out of. So are you saying hot dipped galvanized steel is a good or bad thing? Or just pointing out what it is made of? FYI http://amico-lath.com/lath/standard_metal_lath.htm galvanized steel may lead to zinc provisioning or heavy metal provisioning. Not good. After reading your post I did some research myself. Found this on wiki http://en.wikipedia.org/wiki/Hot-dip_galvanizing Thanks for the heads up on that. Glad I only did one cook with it. Should have done this research before cooking but I was impatient and not thinking. Should send a PM to moflicky since he said he was using the same thing.
  5. Just found out from Irvinf that this material may be dangerous when heated. It is made from hot dipped galvanized steel which is steel coated with zinc and can produce zinc fumes at temps above 392 according to this. http://en.wikipedia.org/wiki/Hot-dip_galvanizing Sorry to put this out there without doing proper research.
  6. I was not thank you for your googling. I searched google and could not find any info on exactly what it was made out of. So are you saying hot dipped galvanized steel is a good or bad thing? Or just pointing out what it is made of?
  7. I used that too - but I didn't know it was called lath: viewtopic.php?f=22&t=694&p=8903&hilit=basket#p8903 works great. Just a heads up. Irvinf let me know that metal lath is made of hot galvanized steel which can give off zinc fumes at temperatures above 392. http://en.wikipedia.org/wiki/Hot-dip_galvanizing Thought you should know.
  8. I did my first cook with my new basket yesterday. Started low for some chicken legs and then ramped it up to over 600° to sear a steak. I was able to keep it around 285-300 for the chicken and had no problem getting it raging by opening the vents for the steak. Looking at the basket today it held up great, not even blackened and no warping. If you are considering a charcoal basket I would recommend trying the metal lath. It was $8.50 for a 8 foot by 27 inch sheet. Couple of bucks cheaper than the expanded metal I have seen others use and a whole lot more material. It was very bendable and easy to cut with some tin snips. Just be careful as parts or it can be sharp. I wore gloves and some old clothes that I didn't mind getting snagged. I had no issues but better to be safe than sorry.
  9. **EDIT** I just found out from Irvinf that the material I used (metal lath) is made from hot dipped galvanized steel which is coated with zinc. At high temperatures it can give off zinc fumes. http://en.wikipedia.org/wiki/Hot-dip_galvanizing I am sorry for posting this without doing proper research on the material. I just made myself a charcoal basket a couple of days ago and tried it out yesterday for the first time. I cooked some chicken legs to start then finished off with a steak. No problems with the lower temps for the chicken mostly around 300°. Then I ramped it up to above 600° for the steak, not entirely sure how hot it was but the dome thermo was above 600°. Looking at the basket today it held up fantastically. Not even blackened, and no warping. I filled it up to about 2 inches below the top and started low for the chicken. Then just opened the vents and it got hot pretty quickly. I was quite satisfied with the results. I made my basket out of metal lath, the kind they use to plaster. I purchased a sheet that was 8 feet by 27 inches for $8.50 at Lowe's. I saw the expanded metal in the store that others have used and then came across the metal lath. For a couple bucks less I got a lot more material, enough to make 8-10 baskets. It was very easy to mold into a round shape. I used 3 bolts and nuts to secure it. My measurements were 6 inches high with a 9-10 inch diameter. I made it so there was some space around the edge of the charcoal grate for better air flow. It can also be adjusted smaller or larger just depends on where you bolt it together. I found the metal lath easy to cut with some $8 tin snips. If you decided to try this I recommend wearing some gloves and clothes that you don't mind getting torn. I had no problems but the metal can be sharp and snags pretty easily.
  10. Thanks for your input. Sounds like a good method especially if it works for you. I'm not looking to go below 250º and I've had no problems with starting the fire off slow. Just the volcano method described in this thread viewtopic.php?f=22&t=637 has ignited too much charcoal after an hour or so. Not a big deal since I have only been using it to cook chicken. I have not been indiscriminate in the size of the lump so maybe that has something to do with it, but it really didn't matter because low and slow wasn't the main objective just trying it out to see what happened. I was able to maintain a temp right around 300 for as long as I needed. Now I am ready to try some ribs or pork butt and figured I would give the basket a try. I will try and post back after I do the cooking this weekend and let you guys know how it went and how well the metal lath holds up.
  11. Thanks IrvinF. After posting I skimmed through the low and slow thread again and found your post on the last page and another from smokeyw both stating start the fire from the top. Pretty sure it was your post that I read a while back that made me go with the basket for low and slow. I just finished making my basket and have enough material for about 8 more if ever needed. I hope this metal lath that I bought holds up.
  12. I decided to make a charcoal basket as seen in the Mods thread. Instead of using the expanded metal I picked up a sheet of metal lath material. It is quite a bit bigger and a couple bucks cheaper than the expanded metal. It seems to be close to the same thickness and has the same diamond pattern. Hopefully it holds up to high temps. If not it was only 8 bucks and I have other things I can use the leftovers for. My main question is where do you light the charcoal, from the top or the bottom? I have not done a low and slow cook yet and figured the basket would help in the burning process. I have tried the volcano method as described in the low and slow definitive thread and it has worked well for medium temp cooks (300-400 degrees). It seems to still fire up a lot of charcoal after a hour or so no matter what I try. I used just a tiny bit of a lighter cube in the center and still after an hour or so the temp rises quickly. No complaints but before I try a true low and slow I figured I'd give the basket a try. So again should I be lighting from the bottom or top? Thanks **EDIT** This metal lath may produce zinc fumes when burned at temps at and above 392 according to this. http://en.wikipedia.org/wiki/Hot-dip_galvanizing Sorry for putting this out there and possibly causing some harm.
  13. Yes I had a small leak around the thermometer, doesn't seem like to big of a deal at the moment. I also had the same issue with the top vent and the o ring being slightly out on one side, but I didn't notice any leak there. I have not done any long and slow cooks yet so the leaks are not a huge problem. I have a Big Green Egg dealer less than 3 miles from the house so I plan on sealing the bottom vent with BGE gasket before attempting a long and slow. I'm still learning and have done steaks, pork chops and chicken wings. Everything has come out great and crazy enough I am enjoying the learning process.
  14. I am new to the site and came to this area to make the same suggestion. Sometimes when you go to a link you end up going further than just the original link. It can take a few back clicks to return to this board. Still a great site and one of the main reasons I purchased a CG Akorn. Thanks John.
  15. I am seasoning as we speak. Got a 1 lber t-bone to throw on later. So far I have got the temps up to a little above 600. The Char Griller thermo is way off, at least 85 degrees. I am using a digital pen style taylor that I tested with ice water got a steady 31.9 reading. I needed something to at least test the meat and it was only $8 at Lowes. Plan on upgrading the thermo in the very near future. Back to the grill and a beer.
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