Ditto that. Zinc is great for preventing corrosion but I would not involve zinc in the preparation of food.
I saw a photo one time where a person had used a metal filing cabinet as a smoker which is another bad idea. Do you really want to heat up the chemical-laden paint on a steel filing cabinet and expose your food to those fumes? Not good.
When I first read about it years ago I tried messing around with it but I used a stainless steel tank and lid that came from an old pool filter system .
When I was testing it the control knob on the hot plate melted and I was afraid that the power supply cord might be next .
I still have the SS tank and lid and one day maybe I will add one of my gas burners to it .
Yeh the heat can be a problem for high temp smoking with a hot plate in an enclosed vessel. That is why I only use the tera cota pots and hot plate set up that I have for cold or low temp smoking. Cheese, fish stuff like that 180* max. I would only use wood in a metal vessel for higher temps. The metal reflects a lot of heat.
This of course is just my opinion and experience.
Few different ideas I have saved in the stack of stuff
The idea is to create an oven with the can. Turkey goes under and the fire goes around the outside. The orion is a fancy pants version of the method. https://www.theorioncooker.com/
Galvanized cans are coated with a small amount of zinc. Burning in a zinc coated can is unlikely to oxidize the zinc, but if it does, Zinc Oxide is an FDA approved ingredient. Harmless and non-toxic.
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