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-   -   Got a truck load of pine for the smoker, and a few briskets. Thoughts? (http://www.bbq-brethren.com/forum/showthread.php?t=173026)

Bob in St. Louis 10-12-2013 08:09 PM

Got a truck load of pine for the smoker, and a few briskets. Thoughts?
 
OK, so I'm sitting here bored and the though about using pine popped in my head. Why would you do such a dumb thing?
But then again, aren't there areas in the world that only have pine/evergreens, and don't they use that wood to cook with.

Just curious.

daninnewjersey 10-12-2013 08:10 PM

Don't do it man....step back from the edge....

They might use pine for heat, but NOT for smoking...

deepsouth 10-12-2013 08:11 PM

i wouldn't use it to smoke meat with either.

16Adams 10-12-2013 08:12 PM

Bored??????
 
Read Killing Kennedy, Lincoln or Jesus. But don't burn evergreen in your cooker. Never , ever.

HeSmellsLikeSmoke 10-12-2013 08:14 PM

"Australian pine" is used for smoking but I don't think it is the type of pine about which you are speculating.

AtlGator 10-12-2013 08:18 PM

no pine.

HeSmellsLikeSmoke 10-12-2013 08:20 PM

Apparently the Germans use pine wood to smoke Westphalian ham.

bananablack 10-12-2013 08:20 PM

LOL. U must be bored

Bob in St. Louis 10-12-2013 08:22 PM

ha ha ha .......... I knew this would be a fun one.

ChickenWang 10-12-2013 08:30 PM

From what I have heard, pine will make you sick and cause spots on your skin :sick:

Flat_Rate 10-12-2013 08:34 PM

Quote:

Originally Posted by ChickenWang (Post 2656144)
From what I have heard, pine will make you sick and cause spots on your skin :sick:

Heard that about using non stainless hardware in a UDS but .............

CharredApron 10-12-2013 08:39 PM

Quote:

Originally Posted by HeSmellsLikeSmoke (Post 2656132)
Apparently the Germans use pine wood to smoke Westphalian ham.

Alder wood and beech wood chips

BBQchef33 10-12-2013 09:09 PM

it will ruing ypur food AND your pit.

using pine will lay a layer of tar on your pit that will have to be sand blasted off.

HeSmellsLikeSmoke 10-12-2013 09:10 PM

Quote:

Originally Posted by CharredApron (Post 2656154)
Alder wood and beech wood chips

From germanfoods.org

"Black Forest ham is as important to Germans as Parma ham is to Italians. And these two specialities are also equally popular out*side their native countries. Black Forest ham comes from Baden- Württemberg and owes its unmistakable smoky flavour and typical dark red appearance with the outer layer of fat to the fact that the ham is deboned before it is cured and then smoked over pine wood."

http://www.germanfoods.org/consumer/...guidetoham.cfm

FireChief 10-12-2013 09:11 PM

yeah, unless you age it about 10 years, useless. dump it.


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