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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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10-14-2013, 11:15 PM | #16 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Yep combustion temps kill all the bad stuff. For some folks it's the psychological thing of seeing it and thinking that they're breathing it in and eating it....By the time that wood turns into smoke it's HOT!
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Thanks from:---> |
10-15-2013, 08:03 AM | #18 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
It's a mineral and won't burn. It should be harmless to eat but I would avoid inhaling it (like any dust.)
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Weber Crazy |
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10-15-2013, 08:28 AM | #19 |
is one Smokin' Farker
Join Date: 02-09-11
Location: Audubon, PA
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Should burn right off....
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10-15-2013, 09:26 AM | #20 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I'd wash my hands good after handling that it might be contagious
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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10-17-2013, 08:41 AM | #21 |
Knows what a fatty is.
Join Date: 09-22-13
Location: St Louis
Name/Nickname : Corey
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I charred half my pile yesterday. Ran out of light and the wife got home. I feel a lot better doing that. And I get to feel like a 10yr old again playing with fire just for the hell of it!
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Started with a Weber. Stepped up to a UDS. Pushed into a mega offset. Pepper fanatic. |
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