Sausage Hanging Rods

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pugsbrew

Meat Mopper
Original poster
Dec 11, 2015
227
37
SE Ohio
I've looked at a bunch of builds and sausage hanging bars.  I'm not sold on buying 1" dowel rods.  So, I was thinking of using solid oak (which I have) strips for hanging sausage.  I've actually thought about rebar, or maybe a flat piece of flat iron stock, seasoned like an iron skillet.

What do you all think, and have you used either? 
 
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I use both rebar and wood. I've found that even with seasoning you have to watch the rebar to make sure it isn't rusting. Sandblasting it can help.

For the wood dowel I used 5/8" "hardwood". Spans 24" and no problem with loading it up.

Cost wise here at least it was a wash.
 
I use both rebar and wood. I've found that even with seasoning you have to watch the rebar to make sure it isn't rusting. Sandblasting it can help.

For the wood dowel I used 5/8" "hardwood". Spans 24" and no problem with loading it up.

Cost wise here at least it was a wash.
I assume 5/8" thick.  That what I was thinking for the span I would have.  How wide do you make your pieces?
 
5/8" diameter for the wood. The rebar is #4 or 1/2".

The clear span is 24". Each support on the side of the smoker allows for 1" of bearing. So each piece is about 26" long.
 
5/8" diameter for the wood. The rebar is #4 or 1/2".

The clear span is 24". Each support on the side of the smoker allows for 1" of bearing. So each piece is about 26" long.
I'm sorry, but for the wood.  Are you talking about a dowel, or a square/rectangular piece of wood?
 
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