I have only used a wooden peel, so I can't really give any advice, but the technique I use with my peel is corn meal.
I don't believe I could use it with a metal peel. My dough is sort of cold,
I rub the corn meal into the peel you can say. Wood would be the only surface I could do this.
I tilt the peel and brush off any accessive amount of corn meal.
This leaves very little corn meal to come off the peel also I
stick a knife in between the pizza and the peel to get air under the pie.
My oven never smokes, and many people have problems with a smokey oven because of the corn meal.
The only peels I would buy would be wood, but that's just me.