How Hot Does a Rocket Get? 

I’d suggest perhaps putting a microwave in the nose cone

Answer to the title: it gets hot

Someone on youtube: cooks meat by slapping it Someone else on RU-vid: Tries to cook it by sending it on a rocket

The single greatest aerospace / rocketry channel on RU-vid

Wow. Your rotating camera shots are magnificent. I have never seen such clear, smooth, like dreamie, moving pictures of the parachute phase ever. I'm not able to describe what I've seen just minutes ago.

I have a little suggestion, I think for all (or at least for me) who isn't used to Fahrenheit would it be helpful if you could show the temperature in Celsius as well.

Place an appropriate boundary layer trip near the tip of the nose to ensure turbulent boundary layer heating. Can confirm that boundary layer trips can lead to several times (3x to 5x) higher heat transfer rates especially on nose cones. You could even make the whole surface rough by covering it with particles of suitable grit using some thin conductive glue.

At my work we make medical devices, and rapid heating/cooling is a common topic. At one time we thought "why bother with computer models when we always have to validate them with real-world prototypes, and protos are so easy to make?" Long story short, we quickly learned that it's better to get really good at computer modelling, using protos to improve our modelling capabilities. That being said, if it's cheap to just put a steak on top of the nose and launch, it might be instructive. Based on your initial results, I expect that your problem will be too little heat, not too much. Expect to see a high premium on getting thin, to reduce thermal mass. Even at Mach 1, you might need to deliberately collect heat by changing the aerodynamic surfaces.

absolutely stoked that you’ve gotten this down to a science. your systems are so stable that you can test this random whim of an idea and not even think about the rest of your systems (flight computer, software, hardware)

This guy is doing the work of a PhD project like every 6 months. Inspirational!

The standard advice to reduce nose cone heating is to add a radius to the tip. So if the objective is to catch as much heat as possible, then make it pointy and conductive. On this flight you lost a lot of the heat that would have gone into the thin wall because you had a long insulator tip. If you want to minimize the wall thickness to maximize how much of the heat meets the meat, then fabricate it from sheet metal or machine it very carefully, and look at pressurizing it for structural stability or putting a small hole in the tip so that it self-pressurizes to balance the current Q.

Man, I love how you're simultaneously working on putting a rocket into space and cooking a piece of meat using a rocket, honestly hilarious

Couldn't help smiling like an idiot at my phone when I saw how well the camera stabilizer worked, well done

This new camera spinner is getting you awesome footage!

You should definitely consider using bldc motor with foc driver instead of this giant stepper motor. Please, like for him to notice, this would be a massive weight save❤

Loved the initial launch videos and the stabilized video during flight!

The deadpan and seriousness you treat this absurd topic kept me laughing. Thanks!

This is one of those channels I just drop everything and watch when I see a new upload.

Hey, that's such good footage. I'm glad your focus on de-spinning the camera is paying off! I love how SendIt has become a plaform for futher experimentation.

Data, beautiful data. I got chills from the overlaid graphs. That made everything wort it.

I envision a smaller secondary inner nose cone (maybe ceramic?) whose base would be threaded into the primary aluminum nose cone. It would be sized such that there's 1-2mm gap between the body of primary and secondary cones. Then you could cut your slice of meat into an unfurled cone shape and load it between the two cones. This would keep the meat contained while allowing for maximum thermal transfer.

You could make a double thin nose cone and jam the thin slice of meat between those. Kinda like, wrap it around the inner cone which then (together with the meat) snugly fits into the thin outer cone to make the heat transfer as direct as possible.

Love your projects so very much!

I am watching you since last year love from India 🇮🇳

My favorite shot from this video is the slowmo when it takes off

Wow, mach 3? That would be a milestone! Can't wait to watch that onboard video of the darkened skies. Keep up the good work !

Make the nosecone as two nested cones. Fill the space between them with meat. Or in other words, use the smaller inner cone to press the meat against the outer cone. Add some kind of bottom seal ring to prevent the meat from sloshing downward under G-loading. That should get you both good heat transfer (which in cooking a steak is largely a function of physical contact between the meat and the pan) and payload stability.

Man, the shots of the staging was just marvelous

Amazing videos to watch as always!

Joe is an inspiration. He has so much fun doing this stuff, makes this old man smile.

When you use imperial units, would you please also provide the metric equivalent ? For us in most of the world, those numbers are meaningless.

the spinner footage looks AMAZING

Always enjoy seeing what you are doing. Bonus points for “High Steaks”

Love your videos! Could you implement the metric system in your videos?

Maybe you can use aerogel to insulate the meat and heatpipes to move the heat from the surface into the cooking chamber. A big like the slapping turkey cooker.

My idea for cooking the meat would be: * (Ultra) Thin Slices (on a scale of Delin Slicer to Cryostat Microtome * High Conductivity (and maybe High Thermal Storage Materials for more “Cooking Time”) Materials for Better Heat Transfer * Make the Cooking Chamber Conform to the Chosen Meat’s Shape (at least mostly) (An analogy would be a Panini Press, not an Oven) Granted easier said than done, so good luck, and i look forward to your work!

Simply the best content on RU-vid!

Don't know if this is a good idea but one way to improve heat transfer is to use very thin aluminium. For one crazy RC project that I was experimenting with I was working on using Coke can aluminium as the outer skin...

What is Fahrenheit!?

Space bacon! That’s actually something my friends and I were thinking about as a project

My idea is to transfer the thermal energy from the rocket cone to the meat via conduction. - Weld a metal rod to the inside of the metal nose cone - Wrap a thin layer of meat around the metal rod inside of the rocket - Send it! If the meat is thin enough it'll cook all the way through, and rod-based conduction heating will give you the opportunity to shield the meat from airflow since you'll be able to keep the meat-heating-element inside the rocket frame.

Sorry Joe stop using Fahrenheit

That purple flame is so beautiful

That footage is simply amazing.

This is so impressive. Well done!

Great vid, and just in time to watch while playing KSP 2!

You never stop asking questions about rockets and rocketry. Keep it up - really keeps your community going! How small is small for the 'slab' of meat? The walls of the aluminum nose cone do not have to have the same consistent thickness throughout - make a small portion very thin so that the heat transfers much more quickly. I don't know the machining capability that you (or ProtoLabs?) have but possibly use some sort of internal honeycomb structure. Not easy. Machine it from flat stock and then bend into a cone shape or make the cone in vertical sections? Piece it together and then do the final outer surface machining to finalize the cone shape. Surface area dissipates heat (thin fins on radiators) and can also absorb and direct heat. A very few fins (canards?) on the nose cone might capture a little more heat - due to the increased drag / friction. There may be other ways to increase friction on the outer surface . A balancing act because more drag reduces the speed of the rocket. The spinning camera mechanism looks quite heavy - you probably have opportunity to reduce weight which could allow rocket speed to increase (marginally?) and therefore increase heat generation on the nose cone. Or just place the meat on the engine nozzle - cooked for sure.

Love to see a new video upload.

Realy nice video again!

That worked real good, impressive.

Hey man, I respect your efforts and works on your channel

this is soo cool cant wait for you to fix the issue with the cam and go higher amazing work you got a new sub

Fantastic work! That spinning camera is genius! NASA should pay attention!!

Hey mate, good on ya for filming your adventure and posting it for us to live vicariously through them !

Awsome keep up the work bro!

The camera unspinner is working amazingly!

Enjoyed, Thanks for sharing...🚀

Dang those shots looked amazing!! You inspire me to do cool things. Keep it up man!!

the magnetic coupling is a blessing. If something is jamming the camera module, it doesn't harm the motor on the inside. You could use a heatpipe to lead the energy to the inside of the cone and to the steak

That is so freaking cool. I am not an engineer but amazed at what you have built. Absolutely amazing!!!

Wow 530k! I've been with you since like 8k... amazing to see you grow.

The camera views on the rocket really made the video. great job on the work, cant wait for version 3.

that was ... Outstanding. A true accomplishment :)

Man what great timing, I just spent the last 2 weeks characterizing the step response of 3 thermocouples. What a good time

Let’s go another upload!

Yeeeeessss a new bps video!!! Woop woop

connecting the motion of the motor with magnets is sutch a cool and smart idea! love it! love your content.

I love your spincam!

Great to see you again, its so fascinating to see you progressing to such big things so fast, with all that you are inspiring a lot of people, which are fascinated for modellrockets a lot more, theb they were before you made this insane and really great videos, Thanks a lot for publishing all that and giving ideas how to improve own rockets and also show how interstinh and extremly fascinating it is to work on rockets coming near to the really, the big ones. So thank you a lot, for bringing these ideas to people and showing, that its so fascinating to work on such topics and inspiring people to own ideas ( ike launching a rocket to 5 km with a liqiud nitrogene and water propulsion system), thats so insane.

It was great launch and video was great. Congrads

So many of the things fail not through any fault of your own, it makes me appreciate how there are so many delays on launches.

Your awesome dude. Best of luck to you

KSP2 release and a new Bepis Space in one day? We're being spoiled!

You could embed peltier elements on the outside of the nose cone to convert the heat (difference) into electricity, and then use that electricity to cook the meat with an efficient element. Plenty of loss to worry about this way, but it's kind of cool.

Very nice Joe. Yes, those Wago connectors are huge. You could use crimp connectors on thermocouple leads, with housings down to 1.25mm or 1.00mm pitch. Or better still, with that temperature range, you could get much better accuracy and reliability, with simpler interface electronics, with precision thermistors or PRTs. I have extensive experience with using thermistors so reach out if you would like further input. I also have extensive experience with stepper drives and a stepper is definitely the way to go for the simplest precision control. It is certainly possible to maintain tight position control up to the rates you’re dealing with there and a microstepping drive. That was done with 1980s technology and we have _way_ higher control bandwidth available today. You just need to know how! Keep at it, when you crack it you will get rock steady footage.

Terrific.

I just wanted to say I am 13 and you have inspired me so mutch that I have built a rocket of my own with my 3d printer and you have left a lasting impact on my life!

Scott manley actually made a video where he talked about the physics of cooking a turkey by dropping it from space.

_aerospace engineering students studying supersonic flow knowing that they'll never use it_ : finally!!!

I always love your videos ,

Interestig, at M=1.05 the temperature downstream of a normal shockwave is just 1.032*T1, so friction has a much larger impact than the supersonic flow. At M=3 the temperature would be 2.67*T1, so the tip should heat up to 480ºC! (without even taking into account friction)

I think not just maximum temperature but sustained temperature is going to be important for cooking but I'm no rocket scientist. GL Joe!

Just found your channel and wow! Amazing! The camera is such an innovative idea. Patent that good sir you have a bread making idea with that. Gained a sub from me

Hi there! as a weird crossover between a ballistics dork and a cooking nerd, I suggest 1) a copper nose cone rather than aluminum to maximize your heat transfer, especially in light of the fast cool down after, 2) that it be thermally insulated from the rocket body and free to heat up and cool down as one unit. the large size of your total nose cone body is acting like a giant heat sync to allow the heat energy to leave the tip, which you want it to stay concentrated in. maybe if you had a shorter flatter stepped nose cone design, you could actually optimize for the heating of the whole surface of that, or for the heat to contentrate around the circumference of the step rather than the center point tip of the nose.

i wish there were more videos because they're so interesting and i've already watched them many times.

Make a double-walled nose cone, put the meat between the nose cones, and pack it in there. Have a few vent holes and realize you're going to get some fat and water spatter which may get on your camera.

Spinner worked great! Impressive

Awesome!!!!

enjoyed the 'splash down' !

I would suggest concentric nose-cones. An outer one to contain the meat (with maybe a thermocouple for meat temp) with good heat transfer or heat absorbsion (for continued cooking after acceleration) , and another one with the normal electronics. The separation is to keep liquids away from electronics under G-forces and separation of areas that need heat from areas that don't

WOW that's impressive!

Check if the battery deforms and becomes thicker because of the forces acting on it. Lipos are quite deformable

This is way we love him ❤️

When we launching for Mars 😄 Love this channel ❤

Copper top. Cooking means proteins denature, so choose meat with the most delicate protein, maybe fish? Add a little (!) oil for heat transfer and to get the meat out later on. Squeeze the oiled meat into a chamber for full metal contact. Keep the copper tip small and isolated; no heat sinks. Could you roughen up the copper tip to drag a bit more?

I love your ingenuity. I use an Insta360 One X inside a clear polycarbonate payload bay. It locks to the horizon and gives 360 degree video.

That's amazing

this video will blow up

This is such a remarkable combination of technology, innovation and determination to build most excellent rockets.

Love the magnetic camera spinner clutch, ingenious! For improving heat acquisition, you need more surface area - same solution used on heatsinks. Longitudinal strakes, about 1mm wide, running from the tip down the sides, perhaps 1-3mm deep, would easily double your surface area, perhaps more. Not quire sure what it would do for aerodynamics, but maybe you'll get lucky and it functions as a stabilizer. Also, angle of attack would affect heat generation, no? So a more blunt, less aerodynamic nose tip would generate more heat. Balancing act to keep aerodynamics efficient to still hit Mach 3 while generating sufficient friction for heating. Otherwise, significantly longer flight times would be required. You may need to do some testing on your kitchen skillet to figure out minimum temps and times, yum.