Any Fabricators here?

Mutha Chicken BBQ · 01-17-2008, 06:39 PM

OK guy's My trig is off and I am stumped!

I have a new to me Pig cooker and the lid is a little heavey and auckward to lift. I want to put a counter balance on it and I am not really sure where to start.Here is what I have figured so far.

A= 6.97ft

C=9.42ft

It is a 3X5ft cooker Pics at bottom

So with these figures I figure the Door weight to be 117.0755lbs
I am thinking of taking the middle point of the lid= 13.22in
Extending (2) 1 1/2 pipes with a length of 26" ataching a piece of 4"pipe to the end across the length of the cooker onto them that should be a weight of 54lbs, as the weight of 4" pipe is 10.89lbs per foot

So the question is-

A) am I starting the counter balance rods in the right place on the cooker?
B) Is my thinking right is this enough weight to properly balance the door? Not really sure if a leverage law applies or if there is a mathmatical function for this?

Any help or suggestions would be apreciated

Full Throttle Q · 01-17-2008, 07:19 PM

The weight need to be closer to the hinge ande angle towards teh back so that when you open the door it gives some asssit to opening. A 3" pipe can be filled with lead shot to tune the weight
Mike

txschutte · 01-17-2008, 07:32 PM

What he said.^^^^^

Mutha Chicken BBQ · 01-17-2008, 07:35 PM

Quote:

Originally Posted by Full Throttle Q

The weight need to be closer to the hinge ande angle towards teh back so that when you open the door it gives some asssit to opening. A 3" pipe can be filled with lead shot to tune the weight
Mike

I apologize, After reading my ramblings I should clairify--

I would place the extension rods along the line from the opening or frontside of the lid follow straight through the 13" line to extend back behind the lid Aprox. 13" behind the hinge.

chinesebob · 01-17-2008, 08:25 PM

That just makes my head hurt....

txschutte · 01-17-2008, 08:29 PM

Quote:

Originally Posted by Mutha Chicken BBQ

I apologize, After reading my ramblings I should clairify--

I would place the extension rods along the line from the opening or frontside of the lid follow straight through the 13" line to extend back behind the lid Aprox. 13" behind the hinge.

I'm not 100% sure, but I believe that you would want to keep the weight less than 6 degrees behind the hinge fulcrum. This will allow the counterbalance to work for you and help keep the lid closed.

Norcoredneck · 01-17-2008, 08:33 PM

Mutha Chicken PM me and I can steer you to guys who do this stuff.

Mutha Chicken BBQ · 01-17-2008, 09:43 PM

Quote:

Originally Posted by txschutte

I'm not 100% sure, but I believe that you would want to keep the weight less than 6 degrees behind the hinge fulcrum. This will allow the counterbalance to work for you and help keep the lid closed.

Wow thanks, Is that a given the 6 degrees or less?

Next would be the travel and actual weight.

01-17-2008, 06:39 PM	#1
Mutha Chicken BBQ On the road to being a farker Join Date: 12-23-07 Location: Wilmington,DE Downloads: 0 Uploads: 0	Any Fabricators here? OK guy's My trig is off and I am stumped! I have a new to me Pig cooker and the lid is a little heavey and auckward to lift. I want to put a counter balance on it and I am not really sure where to start.Here is what I have figured so far. A= 6.97ft C=9.42ft It is a 3X5ft cooker Pics at bottom So with these figures I figure the Door weight to be 117.0755lbs I am thinking of taking the middle point of the lid= 13.22in Extending (2) 1 1/2 pipes with a length of 26" ataching a piece of 4"pipe to the end across the length of the cooker onto them that should be a weight of 54lbs, as the weight of 4" pipe is 10.89lbs per foot So the question is- A) am I starting the counter balance rods in the right place on the cooker? B) Is my thinking right is this enough weight to properly balance the door? Not really sure if a leverage law applies or if there is a mathmatical function for this? Any help or suggestions would be apreciated __________________ The Only thing consistant in BBQ is--It's always the Judges Fault! KCBS CBJ

01-17-2008, 07:19 PM	#2
Full Throttle Q Knows what a fatty is. Join Date: 06-09-07 Location: Clinton Twp., MI Downloads: 0 Uploads: 0	The weight need to be closer to the hinge ande angle towards teh back so that when you open the door it gives some asssit to opening. A 3" pipe can be filled with lead shot to tune the weight Mike __________________ Char-Griller Smokin' Pro (a couple mods) Smokin' Tex 1400 UDS (1 done more coming soon) 32" Natural Gasser (warm ups & hot dogs) Turkey Fryer Stumper clone and reverse flow offfset (in planning/construction phase) __________________ D-Boys BBQ Team

01-17-2008, 07:32 PM	#3
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, NE USA Downloads: 0 Uploads: 0	What he said.^^^^^ __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.

01-17-2008, 08:25 PM	#5
chinesebob is One Chatty Farker Join Date: 04-07-07 Location: Westerville,OH Downloads: 0 Uploads: 0	That just makes my head hurt.... __________________ Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq.

01-17-2008, 08:33 PM	#7
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Mutha Chicken PM me and I can steer you to guys who do this stuff. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*