160cm wide oilcloth

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  • For “low and slow” BBQ cooking like ribs or pork butt, 200º to 250º F is the magic number that most pitmasters use for smoking. It’s just hot enough to gelatinize connective tissue and make the meat juicy, but not hot enough to dry the meat out or scorch it. See our guide to smoking temperatures for the delicious details.

  • Place the food on the device and cook it slowly. It is important not to turn the food too many times, as this results in loss of flavor and juiciness. For the best taste, use wood briquettes or firewood, as they give the food a special smell and taste.

  • 5. Finishing Touches After the final coat has dried, inspect the grate. Touch up any areas that may need additional paint. Once satisfied, ensure the grate is completely dry before using it or placing it on the bucket.