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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 10-13-2013, 06:36 AM   #31
Quintessential Chatty Farker

Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave

If you REALLY have a truck load of pine, make some lump.
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
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Old 10-13-2013, 07:24 AM   #32
Full Fledged Farker
Join Date: 04-03-11
Location: Elizabeth City, NC.

Originally Posted by Bob in St. Louis View Post
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.
Yes....and there are areas in the world where people smoke bugs over smoldering dung fires, for supper. I wouldn't do that either!
(Well....maybe in a survival situation.) Hahaha.
Writer of wrongs.
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Old 10-13-2013, 07:46 AM   #33
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

Cold smoking with pine sawdust, needles or cones might make some sense I suppose, but I'm not gonna be the one to try and prove it. I don't even want to try cedar planking salmon.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

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Old 10-13-2013, 07:49 AM   #34
Babbling Farker

Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi

I smell a joke here.
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"Serving Those Who Have Served US"
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Old 10-13-2013, 08:48 AM   #35
Bob in St. Louis
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Join Date: 07-31-12
Location: St. Louis Missouri

SO many fantastic 'one-liners' here, it would take me an hour to reply to each one.
You guys are great, thanks for humoring me. guy I will reply to is that fella in Kansas City.....I'm just over highway 70 east a bit. When you get tired of that molasses y'all call edible and you're ready for some real "Q", come on over my friend. I'll even buy the beer. You'll be the guest of honor. ;)
"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
In the early part of the third millennium, a modern-day bbq samurai named Robert will emerge from a holy city to usher in a new era of succulent food, camaraderie, and good cheer.
- Notorious Q.U.E.
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Old 10-13-2013, 08:50 AM   #36
is One Chatty Farker
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Join Date: 08-15-12
Location: Irish Hills, MI

Originally Posted by ButtBurner View Post
I smell a joke here.
Yep. Totally has to be farking with us.
Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.
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Old 10-13-2013, 09:13 AM   #37
Knows what a fatty is.

Join Date: 08-31-13
Location: San Antonio, TX

Pine = Nasty. Ask anyone from East Texas.
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FEC100, Primo Egg w/controller, Memphis Pro, Custom Stick Burner, Assassin 28.
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Old 10-13-2013, 11:48 AM   #38
is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.

I have a German friend that COLD-smokes his sausages with Fir and Juniper berries, it does add an unique flavor to his sausages.
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Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills.
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Old 10-13-2013, 02:59 PM   #39
somebody shut me the fark up.
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Join Date: 07-08-10
Location: Texas

Don't use that pine in your fireplace either, unless you want to see what a chimney fire looks like.

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