Got a truck load of pine for the smoker, and a few briskets. Thoughts?

Bob in St. Louis · Oct 12, 2013

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.

daninnewjersey · Oct 12, 2013

Don't do it man....step back from the edge....

They might use pine for heat, but NOT for smoking...

deepsouth · Oct 12, 2013

i wouldn't use it to smoke meat with either.

16Adams · Oct 12, 2013

Bored??????

Read Killing Kennedy, Lincoln or Jesus. But don't burn evergreen in your cooker. Never , ever.

HeSmellsLikeSmoke · Oct 12, 2013

"Australian pine" is used for smoking but I don't think it is the type of pine about which you are speculating.

AtlGator · Oct 12, 2013

no pine.

HeSmellsLikeSmoke · Oct 12, 2013

Apparently the Germans use pine wood to smoke Westphalian ham.

bananablack · Oct 12, 2013

LOL. U must be bored

Bob in St. Louis · Oct 12, 2013

ha ha ha .......... I knew this would be a fun one.

ChickenWang · Oct 12, 2013

From what I have heard, pine will make you sick and cause spots on your skin

Flat_Rate · Oct 12, 2013

ChickenWang said:
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 .............

CharredApron · Oct 12, 2013

HeSmellsLikeSmoke said:
Apparently the Germans use pine wood to smoke Westphalian ham.

Alder wood and beech wood chips

BBQchef33 · Oct 12, 2013

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.

HeSmellsLikeSmoke · Oct 12, 2013

CharredApron said:
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/facts/guidetoham.cfm

FireChief · Oct 12, 2013

yeah, unless you age it about 10 years, useless. dump it.

HeSmellsLikeSmoke · Oct 12, 2013

I'm certainaly not advocating the use of pine for smoking. Just bringing up some places that apparently do so.

cowgirl · Oct 12, 2013

Forget the pine, but you can send the briskets to me! :mrgreen:

Wooddust · Oct 12, 2013

This is what defines the difference between Kansas City Missouri and St Louis. Vast. Different.

realspaazz · Oct 12, 2013

HeSmellsLikeSmoke said:
"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.

Bludawg · Oct 12, 2013

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.

Got a truck load of pine for the smoker, and a few briskets. Thoughts?

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