Pine, spruce, or other evergreen wood should never be used for barbequeing. These woods, when burning or smoking, can add harmful tar and resins to the food. Only hardwoods should be used for smoking and grilling, such as oak, pecan, hickory, maple, cherry, alder, apple, or mesquite, depending on the type of meat being cooked.
Posted by
on Jul. 8, 2011 at 9:47 AM
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by
Shauna
on Jul. 8, 2011 at 11:08 AM
YAY! I knew one :)
We have a wood burning stove and can't burn those woods or other "soft" woods in it.
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has your family been #1
- Godspitgrl
on Jul. 8, 2011 at 9:47 AM