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Author Topic: 304 Stainless?  (Read 214 times)

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gtsum2

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Re: 304 Stainless?
« Reply #15 on: February 12, 2018, 03:36:54 PM »

I am cooking Butt for 45 people on the Pro Weds.  It is 4 eight pounders, and I will be curious to see if all 4 are going to fit.  I think I have done this a few times but don't remember.

Did you get the Flame Zone or what ever it is called, I can't remember what it was called when I PT the Elite...After the unit stabilizes in temperature, if the new ones are like the old ones, there will be maybe a 2į difference side to side and top to bottom...

Thanks for the info. Yes, it comes with the WiFi and the flame zone standard. However, I didnít realize the 650 max temp was the indirect max....I thought that was the open flame mode???  Wow...they r more powerful than I thought!  I can see why you say yours sears just fine without the flame zone!!

Just talked to the dealer and he said I could change to elite and they would throw in the upper racks for an additional $800 over the Pro (still get cover with)...so much for reasoning....gonna change to the Elite now!


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pmillen

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Re: 304 Stainless?
« Reply #16 on: February 12, 2018, 03:39:20 PM »

And SS is a pita to keep clean, so Iíll take the better corrosion resistance since mine will be on the deck year round

My PG500 isn't 304 (it's magnetic).  It sits on my Nebraska deck year-around, often not covered, and it hasn't corroded.  So I agree with those who say that the 304 SS is only advisable if it will be in a severe environment.
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Paul                                                                                CookShack Fast Eddy PG500


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Bentley

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Re: 304 Stainless?
« Reply #17 on: February 12, 2018, 03:42:50 PM »

What a deal!

Yeah, I have learned over the years, just cuz you can hit the temperature do you really need it?  I do not cook much on 650į anymore, if at all!  It was like when J$money ask me to grill on the PG500 on high in that Performance Test...It was so hot on that grill surface, you could hardly get your hands over it with utensils!
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"There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance-that principle is contempt before investigation"

Bar-B-Lew

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Re: 304 Stainless?
« Reply #18 on: February 12, 2018, 03:57:51 PM »

Yeah, I am kinda afraid to use the Memphis on the open grate special temp setting modes.
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Canadian John

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Re: 304 Stainless?
« Reply #19 on: February 13, 2018, 01:27:29 PM »

If you are talking Memphis, they don't push 430 stainless unless your pit will be in a corrosive environment such as  being near the ocean. The hood and handle is 430 in both cases..Call and discuss w/ them no matter what pit you are thinking of.

I could be wrong but I thought the 304 SS is the upgrade and the 430 SS was the standard
You are 100% correct! I some how got it backwards. Hard to believe having worked with both of those metals..I apologize for the misinformation.
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Happy Cooking,Canadian John
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