Galvanized parts in smoker

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
I will cove the meat with aluminum foil and then close the lid. It should cook the same since the heat build in the box and will cook with the radiation heat reflecting from the hight polish stainless walls and bottom. Thanks for the input. You gave me the eureka moment
 
Some info for senorkevin. I just updated my Amazon shopping app on my phone, android, and it said it was adding shopping in Mexico. Something like amazon.com.mx. but if you had the app you could automatically use it. Just thought that might help you out.
 
Raff, the foil cover on the meat will be a nice shield against ZnO powder falling on your meat but will also be a major radiative heat shield as well.  (Like those metal plates around a car's catalytic converter.)  The thermal design of that cooker is a bit unique.  With the heat source ON TOP, it's "fighting gravity" so normal convective hot air currents aren't working in your favor.  The main way the thermal energy is transferred to the meat is through radiation, so sticking in any additional metal shield before the meat will greatly slow down your cooking times. You may want to consider doing a "dry run" with no meat and really pile on the coals.  The inside galvanized surface will almost certainly be white-to-grey powdery.  That's ZnO.  Take it in to a sandblaster and get it all removed down to the bare steel.  You'll need to religiously keep it coated with cooking oil after that (it will want to rust) but at least your heavy metal concerns are now trapped in someone's sandbox.    
 
I will cove the meat with aluminum foil and then close the lid. It should cook the same since the heat build in the box and will cook with the radiation heat reflecting from the hight polish stainless walls and bottom. Thanks for the input. You gave me the eureka moment

Reviving this old thread as I am in the same boat and recently purchased one of these (what a nightmare everything out of spec). I did not realize the lid tray was made of galvanized steel and I received it yesterday.

Raff how did the foil cover work out for you?
 
Raff, the foil cover on the meat will be a nice shield against ZnO powder falling on your meat but will also be a major radiative heat shield as well. (Like those metal plates around a car's catalytic converter.) The thermal design of that cooker is a bit unique. With the heat source ON TOP, it's "fighting gravity" so normal convective hot air currents aren't working in your favor. The main way the thermal energy is transferred to the meat is through radiation, so sticking in any additional metal shield before the meat will greatly slow down your cooking times. You may want to consider doing a "dry run" with no meat and really pile on the coals. The inside galvanized surface will almost certainly be white-to-grey powdery. That's ZnO. Take it in to a sandblaster and get it all removed down to the bare steel. You'll need to religiously keep it coated with cooking oil after that (it will want to rust) but at least your heavy metal concerns are now trapped in someone's sandbox.

What about wrapping the entire lid tray in aluminum foil, would that impact the heat radiation?
 
If the foil is in close/intimate contact with the steel plate holding the hot coals it will not be a heat shield. But then it will also be at the temperature of the steel, which is the temp of the coals, meaning the aluminum will melt.
I think your best bet is to "season" this cooker, with plenty of coals on top, but of course no meat inside, and then when it cools, abrasively remove the whitish-grey ZnO on the underside (that will eventually face meat). If sandblasting inside a hood is not feasible, wear your CoV mask and sand it off with emory cloth. When the dust settles, throw the mask and sandpaper away and coat the freshly abraded underside with cooking oil and remember to keep it treated that way after each future cook.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky