Originally Posted by bigabyte
I was starting to wonder how I made it this long without catching flak over that!
I was going to burn down a kettle of cherry chunks tonight and use that. That way I know it is just wood ash, and nothing else. I may try a piece just to see. Hell, I've tried worse in my younger days while drunk on a dare.
Lots of high end cheeses are coated in wood ash rinds as well as some times in the veins. You should have no problem eating it provided it is indeed wood ash. I would suspect that eating the rubbed on ash is no more ash than you have consumed over time that has settled little by little on pieces of meat you have smoked.