galvanized for rack...cold smoker in a professional smoker

[baloo6969]

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?

 

[ak1]

My thoughts are this; In a smoker it doesn't matter. Temperatures are never going to get high enough to gas the zinc. Look, you need to get to 787 degrees for zinc to melt. You need to get to 1665 degrees for zinc to start to boil and gas off.

I've spent the last 20 yrs working at a Galvanizing line in a steel mill, where I'm in constant exposure to a "pot" full of molten zinc. It's not an issue!!!!! Your smoker does not get hot enough to worry about it. That is the truth!!!