The Christmas pig

[gdepozsgay]

26# of roasted goodness.

[TXCraig1]

Awesome.

[kori]

I've only been to one pig roast around 15 years ago, it was delicious I'm sure that one was as well.

[Kinessa]

It looks so delicious

[FeCheF]

I like that setup. I been to a good amount of pig roasts and they all were gas powered rotisserie units. Very good, but lacks that smokey flavor you get from wood.

[TXCraig1]

Is it open like that when it cooks, or is there a front panel that goes on?

[PapaJawnz]

Yummy!  I'll take a rip of meat off one of those hind quarters!!  

[gdepozsgay]

Is it open like that when it cooks, or is there a front panel that goes on?

It stays open.

[Muddy]

Is the corrugated metal galvanized?

[jkb]

Is the corrugated metal galvanized?

Hope not, but not optimistic. 

[gdepozsgay]

Hope not, but not optimistic.

No its not but at these temps and distance from the food I don't think it would matter. The angle holding the grate is aluminum and the coal grate is iron.

[Muddy]

Sounds like you were aware of the possible pitfalls. It seemed worth mentioning if you weren't.

Nice pig. Hope it was delicious.

Muddy

[TXCraig1]

I actually don't believe that galvanized metal is a problem in most BBQ applications. I think the poison gas thing is largely a myth. Does anyone have a link to a reliable source that says differently?

Galvanized is stable at operating temps up to 480F, so probably not suitable for a firebox, but I don't see the problem for enclosures. 

https://galvanizeit.org/hot-dip-galvanizing/how-long-does-hdg-last/in-extreme-temperatures#:~:text=High%20temperatures%20above%20480%20F,660%20F%20(350%20C).

[jkb]

It's a heavy metal.  We all know what heavy metal does to people. 

[TXCraig1]

It's also an essential trace element.

I can't find a single reliable reference that says there is a meaningful chance of over-exposure, or any exposure, from using galvanized steel in a smoke chamber.

[Muddy]

Personally, I wouldn't worry about using galvanized in a smoker unless there was condensation dripping on the meat or any discoloration of the plating from heat. I think that this is consistent with what the AGA states on pages like this -> https://galvanizeit.org/knowledgebase/article/is-it-safe-for-food-to-be-in-contact-with-galvanized-steel 

Then again, I'm not an expert in this area so my opinion is just that.

BTW, I interpreted the page that you quoted from the AGA to be geared toward the corrosion resistance properties of the plating, not the off-gassing.

Muddy

[TXCraig1]

And a smoker isn't going to get hot enough to cause off-gassing anywhere except perhaps in the fire box. 

[Muddy]

I don't dispute that. I'll go a step further and speculate that even if galvanized was used in the firebox, it wouldn't matter much after the first couple of fires burned off the plating. The secondary problem is that the firebox would no longer be protected from corrosion, which may be the reason that galvanized was chosen in the first place.

There is still the issue of the acidic (~1.5 to 5.5 pH) smoke condensation reacting with the plating.

There certainly seems to be enough potential problems with this usage to raise doubts. I don't see a good reason to risk it. The next smoker that I build will be like my last smoker, made from stainless steel.

Muddy

[TXCraig1]

I want to use a couple pieces of corrugated roofing on top of my Santa Maria for BBQ chicken over direct heat. Temp might get up to 275F. I've made them, but I haven't talked myself into using them yet.

[jkb]

I want to use a couple pieces of corrugated roofing on top of my Santa Maria for BBQ chicken over direct heat. Temp might get up to 275F. I've made them, but I haven't talked myself into using them yet.

I wouldn't worry.  My concerns kick in when we get to welding territory.

I have a pit based around a galvanized window well. I'm not dead yet.

Jerk chicken, baby!