Dowel rods for smoker
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People dowels from guess who? Menards
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knifemaker3 I have just standard wooden dowels (I think 3/4" but ill check tomorrow) in our PK at work. They were the easiest thing to do and just as effective as cutting steel ones for what we needed. One of those rare times where cheaper and easier was the way to go!
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I have some 1/2" hickory ones that I came across for a decent price at an upscale hardware store. They were a good deal more expensive than pine on a percentage basis, but not on actual dollars, since I was only buying a few.
I would think that you are fine with anything untreated. Had I gone with the pine, though, I probably would have given them a good, long seasoning (in the smoker) for fear they might warp otherwise when I first hung something on them.
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I agree with the others ,Steel is the best and will last forever with no taste difference. May cost more to begin with but in the long run it will save you money if you are serious. I’m showing my grandchild how to do this now and someday this will be his, That is the only reason I’m saying this.
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Think I may try rebar.
knifemaker3 I was reading all those and thought the same thing. Rebar.
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knifemaker3 Do you do any custom knives?
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This post is deleted!
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knifemaker3 Do you do any custom knives?
Jonathon I’ve made knives since 1989. Haven’t have time in the last 8 years to make any due to working on customer’s guns and running my gunshop but I would if called on to make one!
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So first time doing snack sticks and I built this little beauty. I “seasoned” it with a little empty smoke run then just wiped the dowels down with oil on a paper towel.
Tonight after work going to Smoke the sticks I put together yesterday.
Did about 15lbs.
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Just curious, did you use 5w20 or 10w30 and regular or synthetic oil on the dowels?? LOL Cut 1/4" rebar for my Masterbilt XL. These will outlast my smoker and me. Insulated wit some foil insulation from Ace, 3/4" spaced out from sides (3/4x1 1/2" ) , run only one burner for low heat, found a roasting pan for water which forces heat to go around pan for better distribution. Hang 3# summer sausages (6 per rod) with no problems. Recently did 200#.
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