Guys, I have a professional rotisserie smoker, 15f wide, racks are 6 feet long, and firebox is 3 feet offset from rotisserie. To test. I placed a hotplate and a handfull of coals in the box, and installed a damper on the stack. It filled the chamber with thick smoke for a solid 8 hours (with a few top offs of wood). The temperature of any part of the smoker never went over 50degrees f. Outside temp was 45 degrees f. With that said, i know cooking with galvanized metal is a no no due to heat, but at low temps, does it gas or impart a favor to the cheese? I want to use the expanded galvanized rolles to put over the racks (they get greasy and funked up with all the meat we cook. Thoughts?