Since I can't buy cooking grates for my Black Diamond, I'm going to make
some. I can either make a frame of angle iron with expanded metal "fabric"
welded to it, or cut up a bunch of cold rolled steel rounds and weld up
a conventional grid, bars spaced maybe 5/8" apart (too far?). The complexity
of fabrication is about the same. The round bar approach would cost me a bit
more because I don't have the stock on hand.

Which way would cook better and hold up better?

Thanks!

Grant Erwin
Kirkland, Washington

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