If there is a chance that any juices from the pig are likely to come in contact with the the lid and then back in contact with the meat then that is not advisable. From what I can see from your picture this is likely to be the case. I think you would be better to use something like stainless steel or ordinary steel.
I was wondering if I use the galvanized steel to build the top cover for a caja china will that make the contaminate the pig inside?
H I only need to know if I make the top lid where the charcoal is put out of galvanized steel would it be ok. the pig going inside the box for 3 to 4 hours. I am not sure of what temperature does the metal reach on top.
The issue is not about where the juices run, it is about whether it is likely that juices can come in contact with the galvanized surface and then come in contact with the meat. With the coals on the top it is highly likely that the juices and fats closest to the heat source will boil and spit, come in contact with the galvanized lid and then drip back down over the meat.I don't see how juices can be running through it. On the bottom, where ther might be more galvanized metal, I suspect it's cool enough you don't need to worry. After all, flowing juices are great coolants.
Hi Raff76. How do you intend to ensure that hot fat and juices from the top of the meat do not spit and splash against the galvanized lid and then fall back onto the cooking meat?
The meat does not come in contact with the galvanized steel. The wall are made of stainless steel.
the pig sit inside and the top is the only part that get heat which is made of galvanized metal sheet.
The temperatures involved here (even where the metal is in direct contact with the coals) are nowhere near as high as you get when cutting or welding and so it is not an issue in this situation.
I know some iron workers that talk about how sick they have gotten after cutting and welding galv steel, and its just from breathing too much of the smoke produced even in an outdoor environment. They arent directly ingesting any metal flakes or the like.
I would be especially worried if it is where you are directly placing the coals that it will burn some of the zinc off and that smoke get into your meat