www.sausagemaking.org

My wife pointed out a cookie rack to replace the ones I use, now, to dry fresh sausage in the fridge after casing (the finish is beginning to flake on the ones I have, now). I looked at these cookie/bacon racks, and realized they would be perfect for my cold smoker, so I'm sizing my cold smoker to accommodate them. They are much less expensive than purpose-built racks sold by commercial smoker companies, and they nest and fit in a standard half-sheet pan. This company ships internationally.

http://www.leevalley.com/US/garden/page.aspx?cat=2,40733,40734&p=68910

You might want to make sure they are stainless and not plated. I've seen some cheap racks here that were plated, after a few uses or flexes they tend to flake, saw one flaking the store so after that always checked to make sure they were not plated, especially for something permanent like smoker racks.

Good point. I've not had chromed grates flake, but it could certainly happen, and while these look like stainless, they may not be. I'll be sure to check.