Got a truck load of pine for the smoker, and a few briskets. Thoughts? - Page 2

HeSmellsLikeSmoke · 10-12-2013, 09:14 PM

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

cowgirl · 10-12-2013, 09:19 PM

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

Wooddust · 10-12-2013, 09:29 PM

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

realspaazz · 10-12-2013, 09:37 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

"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 · 10-12-2013, 09:41 PM

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.

Okie Sawbones · 10-12-2013, 09:46 PM

Quote:

Originally Posted by ChickenWang

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.

stl-rich · 10-12-2013, 09:46 PM

Bob, my friend, you are being silly and we can't make it to your place for a BBQ

rich

SmokinJohn · 10-12-2013, 09:47 PM

You gotta be hella bored.

Why don't you go boil some ribs and finish them with TendaRub over that wood?

Titch · 10-12-2013, 09:54 PM

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

David Deas · 10-12-2013, 10:51 PM

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.

J-Rod · 10-13-2013, 12:43 AM

Save the pine for bonfires and cook with quality hardwood!

westy · 10-13-2013, 02:15 AM

Reading your title, you do realize several people just peed a little.

ChickenWang · 10-13-2013, 02:43 AM

Quote:

Originally Posted by Okie Sawbones

I had a girlfriend like that once upon a time.

lol !!

YetiDave · 10-13-2013, 04:28 AM

Pine, spruce and fir are used in Europe for smoking. Personally I've used fir before and love it

cliffcarter · 10-13-2013, 05:16 AM

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.

10-12-2013, 09:14 PM	#16
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I'm certainaly not advocating the use of pine for smoking. Just bringing up some places that apparently do so. __________________ Jim - Another transplanted Texan Former KCBS CBJ 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. Avatar is the original 1951 Weber Kettle

10-12-2013, 09:19 PM	#17
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Forget the pine, but you can send the briskets to me! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

10-12-2013, 09:29 PM	#18
Wooddust Found some matches. Join Date: 10-10-13 Location: Kansas City, MO	This is what defines the difference between Kansas City Missouri and St Louis. Vast. Different. __________________ Practicing the lively art of conversation among peers is a calling one must embrace with enthusiasm

10-12-2013, 09:41 PM	#20
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	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. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

10-12-2013, 09:46 PM	#22
stl-rich is one Smokin' Farker Join Date: 07-10-10 Location: saint louis, MO	Bob, my friend, you are being silly and we can't make it to your place for a BBQ rich __________________ [CENTER][COLOR=Red]:loco: Cool2Weber Kettles, [COLOR=Black]WSMs[/COLOR], Performer, Akorn kamados:loco:Cool2Cool2[/COLOR] [/CENTER] [URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

10-12-2013, 09:47 PM	#23
SmokinJohn Babbling Farker Join Date: 10-15-12 Location: Anaheim, CA	You gotta be hella bored. Why don't you go boil some ribs and finish them with TendaRub over that wood? __________________ Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller

10-12-2013, 09:54 PM	#24
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	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 __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

10-12-2013, 10:51 PM	#25
David Deas Wandering around with a bag of matchlight, looking for a match. Join Date: 10-05-13 Location: Atlanta	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.

10-13-2013, 12:43 AM	#26
J-Rod is One Chatty Farker Join Date: 08-15-12 Location: Irish Hills, MI	Save the pine for bonfires and cook with quality hardwood! __________________ Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.

10-13-2013, 02:15 AM	#27
westy is one Smokin' Farker Join Date: 06-01-11 Location: valley village, ca.	Reading your title, you do realize several people just peed a little. __________________ John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC

10-13-2013, 04:28 AM	#29
YetiDave is one Smokin' Farker Join Date: 07-23-13 Location: Manchester, UK	Pine, spruce and fir are used in Europe for smoking. Personally I've used fir before and love it __________________ Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG

10-13-2013, 05:16 AM	#30
cliffcarter is one Smokin' Farker Join Date: 02-21-11 Location: Old Town, Maine	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.