phyx
Is lookin for wood to cook with.
- Joined
- Mar 5, 2008
- Location
- Ottawa, Ontario Canada
I've got an OKJ Highland and I'm thinking of doing my own version of the expansion rack mod.
I've noticed that the replacement racks are made with mild steel angle and expanded steel. LOTS of smokers use this combo for their racks. The expanded metal is usually welded to the inside of the angle so that when inserted into the smoker, the piece of angle is on top of the expanded metal and you can't see the welds.
I've also noticed that the angle causes the rack to sit about 1/2" to 1" higher than stock, effectively reducing your clearance between racks.
Apart from aesthetics, is there any reason to not flip the rack over so that the angle is on the bottom and the expanded metal is on the top (welds visible)? I'm thinking if I flip the rack I can gain a bit more room to cram a brisket or pork butt under the top rack. The only drawback I can think of apart from aesthetics is the angle will create a 1/2" to 1" lip on the rack that I'll need to consider when placing/removing meat.
Another alternative I considered was to use flat or round bar instead, but I have a feeling that would warp.
Thoughts?
TIA
I've noticed that the replacement racks are made with mild steel angle and expanded steel. LOTS of smokers use this combo for their racks. The expanded metal is usually welded to the inside of the angle so that when inserted into the smoker, the piece of angle is on top of the expanded metal and you can't see the welds.
I've also noticed that the angle causes the rack to sit about 1/2" to 1" higher than stock, effectively reducing your clearance between racks.
Apart from aesthetics, is there any reason to not flip the rack over so that the angle is on the bottom and the expanded metal is on the top (welds visible)? I'm thinking if I flip the rack I can gain a bit more room to cram a brisket or pork butt under the top rack. The only drawback I can think of apart from aesthetics is the angle will create a 1/2" to 1" lip on the rack that I'll need to consider when placing/removing meat.
Another alternative I considered was to use flat or round bar instead, but I have a feeling that would warp.
Thoughts?
TIA