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Unread 02-08-2013, 01:10 AM   #30
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Originally Posted by bbqbull View Post
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.

If you are not sure do not be afraid to ask questions here, we will assist you.
Yep, hard or most fruit woods for smoking...pine for making wardrobes etc!
My parents had a few huge pine trees that we took down and used as fuel on their chimenas (sp???) the soot and tar that was left behind on the inside was of them even ignited from all of the tar - basically burning from the inside of the walls after the fire was put out. Mad.
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