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Top Poster: PigCicles
While cold smoking can technically be defined as "cooking", it is to not be confused with high temp cooking (direct or indirect). With that in mind, the variety of pine (there are several) that is widely known in North America should NEVER be used for direct fired cooking, or smoking purposes. The cresosote content can be dangerous.
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Between two evils, I always pick the one I never tried before.
I believe you can cook with it. But it will need to be burned down to coals to get the creosote out. With the types of pine most of us could use it is best to not use it. Smoking I wouldn't recommend it.
First best choice - When in doubt - keep it out.
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What's your take on using red oak for smoking?
I've got a cord stacked up that is nice and cured. I've been burning it in the fireplace, which is great, but I hate seeing all that nice smoke head right up the chimney and get lost above my roof...
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Ask Capt Dan about that.
Originally Posted by bordpwdr
He and I debated that issue at lenght a few months back, and at times, heatedly.
I said it stinks, and he said he loves it.
I think the conclusionwe came to was the #10 there are at least a dozen, if not more varieties of quercus (oak), that can be called red oak. #2) Even if they are the same variety, climate and soil type mpst likely have an effect on the quality of smoke they deliver.
I don't know anyone in this part of the country that uses it. I burn it for firewood only, and I don't even like to use it for camp fires because it, well, it just literally stinks.
However, it seems that up north, that is not the case.
My, first, does the smoke smell good to you? If so, then try some on something quick and inexpensive. Please report your findings back to us.
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