I am currently on the west coast of US and we have a smoke problem from the wildfires. Would I cause a problem with the roaster if I roasted coffee in a smoky environment?
I would guess that besides making your coffee taste smokey there will be some residual oxidized oils that can build up on or around the fan. And then you have smoke in your home as well. Overall seems like a lot for some browned bean juice.
When I read the thread I first thought you meant on the exhaust port which I have been trying some solutions to evacuate the air from the roster away and out of my roasting environment.