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Unread 02-07-2013, 11:44 PM   #26
bbqbull
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Quote:
Originally Posted by Trumpstylz View Post
With cold smoke, I'm guessing it doesn't matter much what kind of wood you use- pine, oak, etc??
I would never use pine in any of my smokers. It will leave a nasty taste on your food and in your smoker.
Pine wood contains benzene a known cancer producing agent.
Learned that in firefighters school. That is why we have to wear air packs when fighting scrap lumber fires.

Any hardwoods should be ok. I prefer hickory when doing cold smokes on cheese, sausage.

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