I found these perforated pizza trays, I'm wondering if I should buy one instead of the Weber grate.
available 16"-17" diameter
up to 2" deep. Straight or tapered sides
a range of 12-22ga thickness
a variety of hole-size / number of holes
uncoated (not nonstick)
about the same price as the 7441 (7441 is @$17.50)
I like the idea of a 1-2" deep pan, like this. (The 17"x1" is cheaper, <$10). What are your thoughts? I'm wondering if it'll hold up to the heat, and if it'll be sturdy enough to set on the Akorn ceramic tabs without a grill supporting it.
I think it'll be better than a grate because
less coals will fall through
it'll catch more fat drippings before they coat the firebox
you can buy one with walls
If you're familiar with metal, what minimum thickness do you recommend? And would aluminum, tin-plated steel, and silver-anodized aluminum, all be safe to use for cooking like this, as an ash basket that'll see >500 degrees?
And do you think it'd be worth buying a second, smaller one to replace the bottom grate as well?
The other methods I've seen, for those interested:
The weber 7441 standard steel grill grate
Putting wire mesh on the 7441 (to create a half-moon)
Stainless half-moon searing tray