Question about acidic wood...

[Marrs]

Originally Posted by oldbill

Yep, among many other chemicals and such that are produced, there are about 40 different acids which are responsible for the coloring and preserving properties of wood smoke. They are widely antibacterial and are actually beneficial to curing meat. The quantities of chemicals and acids produced vary from species to species and with how dry or green the wood is but I've never read or heard anything that would suggest that there are toxic levels of acids or chemicals in smoked meats due to any particular wood that was used (apart from the soft woods that we know are not good for smoking with).
I'm willing to bet money that there's little or NO farking difference between hickory, oak, pecan, mesquite or any of the fruit tree woods when it comes to toxicity.
http://seagrant.uaf.edu/bookstore/pu...m.php?id=11347

Thanks for that. Always good to learn something new.

[Fwismoker]

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