Grade of stainless for grill parts, flavorizer bars.

[RaisedByWolves]

My burner shields/flavorizer bars are beginning to fail and I’ve had a better idea of how I would like them to be made and would like to make the new set.

Mine will have an upturned lip to hold grease/oil to get the flames I like for getting a nice char on my steaks.

My only issue is I have no idea what grade the old ones were and since I’m making them custom I would like to use whatever grade will last the longest in direct contact with flame and drippings.

I plan on using send/cut/send for blanking them out and bending and detailing them myself.

What grade would you recommend?

 

[C-Bag]

Paging UlmaDoc, paging UlmaDoc, consultation requested……..

 

[Smithdoor]

I have used 304 stainless steel and A36 steel.

Dave

 

[verbotenwhisky]

My burner shields/flavorizer bars are beginning to fail and I’ve had a better idea of how I would like them to be made and would like to make the new set.

Mine will have an upturned lip to hold grease/oil to get the flames I like for getting a nice char on my steaks.

My only issue is I have no idea what grade the old ones were and since I’m making them custom I would like to use whatever grade will last the longest in direct contact with flame and drippings.

I plan on using send/cut/send for blanking them out and bending and detailing them myself.

What grade would you recommend?

I would use 316L Stainless, 304L will work and both are considered food safe.

 

[projectnut]

According to Weber the cooking grates and flavorizer bars are made of 340 stainless.

316 is more heat and corrosion resistant, but more expensive and harder to form and weld

 

[mksj]

Not really and issue of food safe as flavorizer bars as they are not in direct contact with the food, and would not be expected to release any hazardous chemicals. Some stainless steels in particular those from say China used in outside cooking ovens have poor heat tolerance and also corrode faster with heat/humidity. I typically see 304 SS used, but also Corten-steel has higher heat tolerance and forms an oxide layer that prevents further rust. When I was looking at Pizza ovens, mine uses 441 SS on the interior surface, 304 on the exterior and in addition mine has an additional layer of Corten steel over the the 411 where the wood burning fire area is located. SS304 Vs SS 441, SS441 comes with slightly higher proof strength than regular austenitic SS 304 in combination with lower work hardening. SS 441 can be used in the temperature range where chromium carbides would precipitate in non-stabilized ferritic grades. My pizza oven on the cool side where the pizza's are cooked easily gets to 900F. Above the logs, much hotter.

Uncover the Best Grades of Steel for Your Next BBQ Grill

Discover the world of steel grades for BBQ grills in our comprehensive guide. Learn about the durability, heat retention, and performance of different steel grades.

grillio.com

Picking Stainless Steel for High Temperature Applications

Choosing a stainless steel for high temperature applications can be a major challenge—one that requires you to consider whether your furnace application will involve continuous or intermittent applications of heat.

www.marlinwire.com

 

[verbotenwhisky]

Not really and issue of food safe as flavorizer bars as they are not in direct contact with the food, and would not be expected to release any hazardous chemicals. Some stainless steels in particular those from say China used in outside cooking ovens have poor heat tolerance and also corrode faster with heat/humidity. I typically see 304 SS used, but also Corten-steel has higher heat tolerance and forms an oxide layer that prevents further rust. When I was looking at Pizza ovens, mine uses 441 SS on the interior surface, 304 on the exterior and in addition mine has an additional layer of Corten steel over the the 411 where the wood burning fire area is located. SS304 Vs SS 441, SS441 comes with slightly higher proof strength than regular austenitic SS 304 in combination with lower work hardening. SS 441 can be used in the temperature range where chromium carbides would precipitate in non-stabilized ferritic grades. My pizza oven on the cool side where the pizza's are cooked easily gets to 900F. Above the logs, much hotter.

Uncover the Best Grades of Steel for Your Next BBQ Grill

Discover the world of steel grades for BBQ grills in our comprehensive guide. Learn about the durability, heat retention, and performance of different steel grades.

grillio.com

Picking Stainless Steel for High Temperature Applications

Choosing a stainless steel for high temperature applications can be a major challenge—one that requires you to consider whether your furnace application will involve continuous or intermittent applications of heat.

www.marlinwire.com

When you look at professional, commercial kitchens they use a lot of 304 and 316 with surfaces which are directly in contact with food being 316L or 304L. I know this from helping a friend set up his diners, not cheap but if I were building a custom cooking surface for myself this is what I would use. As a point of interest, this material has one of the better temperature ranges going from around -500 to 800F; so, if you get into cryogenics you can use it to hold your liquid helium

 

[aliva]

I replaced my grill bars and deflectors with 316L SS. That was over 18 years ago still going strong. I used 316L because that's what I could get at work for cheap. I worked in an acid plant all we used was 316L

 

[Ulma Doctor]

304 would be sufficient

 

[RaisedByWolves]

Thanks for the info guys.

So far SCS is out of the running at $26 each for a 4”x18” piece of .060 304.

Another place I priced was $17 for .090 304 material.


ETA: info, not mount.

Please no mount me.