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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-12-2013, 08:09 PM   #1
Bob in St. Louis
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Default 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.
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Unread 10-12-2013, 08:10 PM   #2
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Don't do it man....step back from the edge....

They might use pine for heat, but NOT for smoking...
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Unread 10-12-2013, 08:11 PM   #3
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i wouldn't use it to smoke meat with either.
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Unread 10-12-2013, 08:12 PM   #4
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Default Bored??????

Read Killing Kennedy, Lincoln or Jesus. But don't burn evergreen in your cooker. Never , ever.
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Unread 10-12-2013, 08:14 PM   #5
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"Australian pine" is used for smoking but I don't think it is the type of pine about which you are speculating.
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Unread 10-12-2013, 08:18 PM   #6
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no pine.
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Unread 10-12-2013, 08:20 PM   #7
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Apparently the Germans use pine wood to smoke Westphalian ham.
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Unread 10-12-2013, 08:20 PM   #8
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LOL. U must be bored
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Unread 10-12-2013, 08:22 PM   #9
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ha ha ha .......... I knew this would be a fun one.
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Unread 10-12-2013, 08:30 PM   #10
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From what I have heard, pine will make you sick and cause spots on your skin
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Unread 10-12-2013, 08:34 PM   #11
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Quote:
Originally Posted by ChickenWang View Post
From what I have heard, pine will make you sick and cause spots on your skin
Heard that about using non stainless hardware in a UDS but .............
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Unread 10-12-2013, 08:39 PM   #12
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Apparently the Germans use pine wood to smoke Westphalian ham.
Alder wood and beech wood chips
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Unread 10-12-2013, 09:09 PM   #13
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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.
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Unread 10-12-2013, 09:10 PM   #14
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Quote:
Originally Posted by CharredApron View Post
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
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Unread 10-12-2013, 09:11 PM   #15
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yeah, unless you age it about 10 years, useless. dump it.
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