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Old 04-04-2005, 10:09 AM   #1
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Stainless Steel Smoker

I was at the MATS in Louisville last week. At some point BBQ became the topic of conversation and I started talking about smokers and off-set pits. My boss said they could build a smoker then asked if I'd make it stainless! I told him I thought AR450 regular steel would be better and then paint it black.

Can you suggest if Stainless would be ok or if it would dis-color! Also, anyone have any "blue-prints" on how to build one. 36" or 48"...nothing huge but a nice size.

Any info would be helpful!
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Old 04-04-2005, 10:29 AM   #2
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Why would you really care if it discolored? But yes, the fire box would more than likely discolor. The main cooker area probably wouldn't, except where the two connect. If it is made of the same thickness as a 'plain' steel smoker, it should function similarly.

I've been thinking recently about drawing up some plans for a grill, but not a smoker. If Woodie still had TH 1, you could go over and measure all the important stuff on it.

I'm getting a computer builtup the put Catia V5 on at home to do stuff like this. Plus it will help in future job searches.
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Old 04-04-2005, 12:17 PM   #3
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They also discolor around any spot where smoke leaks.
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Old 04-04-2005, 01:07 PM   #4
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Actually the Thermal Conductivity is much lower for Stainless Steel than for Low or High Carbon Steel.
Which could cause hot spots or cold spots. The heat doesn't get distributed through the material. That is the reason that SS cookware is usually has either Aluminum sandwiched between layers of SS or has a copper clading... or both.

Low Carbon Steel = 70 W/m K
High Carbon Steel = 46 W/m K
Stainless Steel = 16 W/m K

Compared to:
Aluminum = 205 W/m K
Copper = 400 W/m K
Which are used for heat sinks because of their high Thermal Conductivity

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Old 04-04-2005, 01:21 PM   #5
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Quote:
Originally Posted by Chris Finney
Actually the Thermal Conductivity is much lower for Stainless Steel than for Low or High Carbon Steel.
Which could cause hot spots or cold spots. The heat doesn't get distributed through the material. That is the reason that SS cookware is usually has either Aluminum sandwiched between layers of SS or has a copper clading... or both.

Low Carbon Steel = 70 W/m K
High Carbon Steel = 46 W/m K
Stainless Steel = 16 W/m K

Compared to:
Aluminum = 205 W/m K
Copper = 400 W/m K
Which are used for heat sinks because of their high Thermal Conductivity

Finney if I didn't know any better I'd think you know what the hell you are talking about! I don't care what Rempe says about you, you're an alright guy!
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Old 04-04-2005, 01:24 PM   #6
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And to think, my father in law simplified this down to twp 55 gallon drums over a hole in the ground where he burns his fire! I wonder how Finney would sum that up???
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Old 04-04-2005, 01:54 PM   #7
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Quote:
Originally Posted by Nick Prochilo
And to think, my father in law simplified this down to twp 55 gallon drums over a hole in the ground where he burns his fire! I wonder how Finney would sum that up???
NC red clay (dirt) .15 W/m K
Don't know about dirt in the Hot Bed of Traditional BBQ
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Old 04-04-2005, 01:58 PM   #8
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How does that stack up with steel and SS? Which cooks better? Even heat distribution? Cost effectiveness of one over the other? And which firetruck will put out the fire if it gets out of control?
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Old 04-04-2005, 02:40 PM   #9
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I can't answer the first four questions without making my brain hurt.

Answer to #5: American LaFrance
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Old 04-04-2005, 09:33 PM   #10
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Chris, either you are so full of sh!t everything you cook turns out brown or you actually know what you are talking about. Wish I knew fer sure. Either way, entertaining readin bud.


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