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Old 10-12-2013, 09:14 PM   #16
HeSmellsLikeSmoke
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I'm certainaly not advocating the use of pine for smoking. Just bringing up some places that apparently do so.
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Old 10-12-2013, 09:19 PM   #17
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Forget the pine, but you can send the briskets to me!
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Old 10-12-2013, 09:29 PM   #18
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Old 10-12-2013, 09:37 PM   #19
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
"Australian pine" is used for smoking but I don't think it is the type of pine about which you are speculating.
"Australian Pine" (Casuarina equisetifolia) is not a pine tree. It is more closely related to oak trees. Regular pine will really add a nasty taste and nasty smell to your smoker for a long time.
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Old 10-12-2013, 09:41 PM   #20
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Nothing wrong with using pine but you'll need 4X as much as you do hard wood as it burns fast but it does have a free bonus it adds a nice turpentine flavor from all the pine resin that will cling to your food.
If you pre burn it and use the embers or make lump with it it's fine.
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Old 10-12-2013, 09:46 PM   #21
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Quote:
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From what I have heard, pine will make you sick and cause spots on your skin
I had a girlfriend like that once upon a time.
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Old 10-12-2013, 09:46 PM   #22
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Bob, my friend, you are being silly and we can't make it to your place for a BBQ

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Old 10-12-2013, 09:47 PM   #23
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You gotta be hella bored.

Why don't you go boil some ribs and finish them with TendaRub over that wood?
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Old 10-12-2013, 09:54 PM   #24
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Reading this post taught me a bit, I had never heard of that Australian pine before.
Maybe we call it a different name here.


Google told me we call it ironwood. Common around the coasts down here.

Our pine tree is a foul smelling , oily and insect resistant tree, common cause of chimney fires in country homes that have slow burn fires.
Ironwood is a clean burning wood
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Old 10-12-2013, 10:51 PM   #25
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You can cook with pretty much any fuel as long as you know what you're doing.

You can't stick burn here because of tar, but pine works fine as long as you burn it down to coals first before shoveling it into your cooker. You'll need a lot of pine though because it doesn't contain as much energy as your typical hardwood.
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Old 10-13-2013, 12:43 AM   #26
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Save the pine for bonfires and cook with quality hardwood!
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Old 10-13-2013, 02:15 AM   #27
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Reading your title, you do realize several people just peed a little.
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Old 10-13-2013, 02:43 AM   #28
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Quote:
Originally Posted by Okie Sawbones View Post
I had a girlfriend like that once upon a time.
lol !!
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Old 10-13-2013, 04:28 AM   #29
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Pine, spruce and fir are used in Europe for smoking. Personally I've used fir before and love it
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Old 10-13-2013, 05:16 AM   #30
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I've had this go round elsewhere, do not try to use pine wood for cooking(as splits) or for smoke flavor in your UDS or WSM or any other BBQ. Pine contains resin that will boil at low temps and create an ungodly amount of creosote and tar that will foul your cooker.
As for the Black Forest Ham debate, pine or fir sawdust, as well as twigs and cones are used to cold smoke the ham as part of the curing process, a process that take weeks. Black Forest Ham is not cooked with pine.
IMHO if you are going to BBQ with pine(or fir and spruce, too) you might as well throw a skunk on the grate as well and tell us how that tastes with a little sauce on the side.
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