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FOTD 7-8

Posted by on Jul. 8, 2011 at 9:47 AM
  • 3 Replies
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.





by on Jul. 8, 2011 at 9:47 AM
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Replies (1-3):
LovesFredric
by on Jul. 8, 2011 at 10:00 AM

interesting

bhwrn1
by on Jul. 8, 2011 at 9:07 PM

Good to know! I don't know why you would use these to grill, tho, blech!

lukesmyboy
by on Jul. 8, 2011 at 11:29 PM

hmmm

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