Flavor bars questions


 
H

H. Wilson

New member
In my old nat gas Weber grill I have replaced my bars with bed frame angle iron. Looking at some sites that sell SS bars some of the comments are "The food tastes better already". Do any of you agree with that comment ? I can only think of two reasons that would cause that to happen. Your opinions please.
Also does having two layers of flavor bars stacked perpendicular to each other improve anything ? Seems that the heat may more even with more metal being heated over the flames. Or does it block some of the heat from getting to the grates above ? Thanks. *BW*
 
The bars don't really do anything. Hopefully that angle iron is not painted or it will give an entire flavor of it's own. As for adding bars where they do not exist is pretty useless as the ability for air and heat circulation does remain important. Heavier gauge stuff (like yours) will cause the grill to come up to temp and become even temp a little longer but it should hold temp more easily once up and stabilized
 
I won't think it has anything contribution to making the food taste better, I pretty much thought their purpose is to protect the burner elements, hold heat and help with consistency of heat and provide a grill/smoking effect as grease hits them. No proof of any of those points :)
 
I really like the angle iron ... um ... angle. I might look into that when my current bars eat sh!t, which they are destined to do in another four or five years. The bed frame idea is brilliant! Even if they were painted, five hundred degrees for an hour or so should be better than turpentine to strip paint!
 
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