I bought a gas grill once that had stainless wire grills on them....looked awesome. That is, right up until I used them first time then they were nothing but a problem.
My smoker is #9 flat expanded metal in mild steel. Absolutely no issues....easy to clean and work great.
Thanks everyone. I was just worried about mild steel because food will be on them. How is the best way to season the grates and smoker after complete. Thanks again
Warm the smoker up a bit, not too hot, spray everything with standard cooking oil. Up the heat and let it go for a couple of hours at normal cooking temps, perhaps a tad higher but not too high. You can also put something fatty to eat in the cc so the time watching the smoker season has some additional benefits. You will notice everything gets a nice black patina, which means it is seasoned. After that, cook whatever you fancy. Just remember to post Q-view.
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I like to get it a little hotter while seasoning it than I would a normal cook but don't get too close to the burning point of the oil you're using. Also you don't want to build a raging fire because you run the risk of something warping.
Double ya that....I sprayed the entire interior with a thin coat PAM vegetable spray, racks included. Then heated it up and ran it pretty smoky for 4-6 hours. Turned out a beautiful black color and not hint of rust in over 2 years. No problem with mild steel and food.