I use black pipe all the time. I normally use 1.5".
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Actually I have thought about not putting one from the baffle plate all the down but just a drain somewhere in the bottom of the cook chamber so if I wash it out. That would save me a little effort. Will the grease on the baffle plate not build up to much?Dirtytires wrote:No problem at all....Bigger problem is finding a ball valve.
May consider not using a grease drain. I strongly believe they are over-rated and unnecessary. I spent big money on a 2” threaded pipe and a brass ball valve for mine and have never had a reason to use it.
Just a thought....
Just scrape out the gunk when your done cooking. Dam the end so it all stay on the plate.ntjones wrote: ↑March 18th, 2020, 7:47 pmActually I have thought about not putting one from the baffle plate all the down but just a drain somewhere in the bottom of the cook chamber so if I wash it out. That would save me a little effort. Will the grease on the baffle plate not build up to much?Dirtytires wrote:No problem at all....Bigger problem is finding a ball valve.
May consider not using a grease drain. I strongly believe they are over-rated and unnecessary. I spent big money on a 2” threaded pipe and a brass ball valve for mine and have never had a reason to use it.
Just a thought....
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Yes just don't use anything galvanizedntjones wrote:Is it ok to use black pipe from Lowe’s for a grease drain?
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