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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-31-2013, 10:54 AM   #1
wct
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Default Rebar Sticks???

Happy Easter fellow Bretheran, I have a home made upright smoker that I use only for Sausage, cheese and fish. I have been using 36 inch wooden dowels for hangars and for my racks to set on, but find myself changing them out because they warp all the time. A friend of mine suggested I use 1/2 inch Rebar which I have a pile of it left over from a project I did.

I have no idea what Rebar is made out of. I know it will be plenty strong enough, but wasn't sure about toxins, ect. Any ideas? Thanks everyone.
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Old 03-31-2013, 10:57 AM   #2
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Normal rebar is just regular structural steel. You're good.
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Old 03-31-2013, 11:19 AM   #3
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and it won't get hot enough to give off anything harmful but there's nothing harmful for it to give off... Smoke on!
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Old 03-31-2013, 12:31 PM   #4
garzanium
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I would use it. Plus its easy to weld on.
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Old 03-31-2013, 12:58 PM   #5
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Pure steel with no coatings usually.
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Old 03-31-2013, 09:39 PM   #6
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It will be fine unless it has the green coating on it.
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Old 03-31-2013, 09:45 PM   #7
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The Pit Barrel Cooker uses rebar to hang the meat hooks. Works great.
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Old 03-31-2013, 10:43 PM   #8
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All the rebar i have ever seen are used has been raw steel so u should be fine using it in ur smoker
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Old 04-01-2013, 12:02 AM   #9
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Yep, many including myself use rebar in constructing charcoal baskets for UDS's
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Old 04-01-2013, 12:07 AM   #10
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Oh my,they are made of metal.They may rust, drop toxic toxins onto you food,!!!! Oh my!!! Chill cuz,the only way to go.
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Old 04-01-2013, 12:10 AM   #11
martyleach
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Steel is the real deal. No worries!
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Old 04-01-2013, 12:12 AM   #12
wct
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Thanks everyone for the input. I'm going to cut them up tomorrow and put them in and be smoking summer sausage the next day.
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Old 04-01-2013, 12:27 PM   #13
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Rebar works great.
I used to carry (4) 1/4" pieces of Rebar 18" long when we camped while canoeing rivers. I cooked over Dakota Fire Holes. Sometimes direct on the Rebar, sometimes it held a mess skillet. Worked great.

I seasoned my Rebar just like it was a cast Iron skillet.
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