Wood for smoking food

I have read/heard that green wood has stuff in it you don't want getting on food. I personally won't use it, but I am not even close to knowledgeable on this.

My dad used pecan sticks he found in the yard. By the time they fell, they probably had been dead for a while. Awesome for bbq pork.

Creosote is the portion of chemical products obtained by the distillation of a tar that remains heavier than water, notably useful for its anti-septic and preservative properties.[1] It is produced in some quantities from the burning of wood and coal in blast furnaces and fireplaces; commonly found inside chimney flues when the wood or coal burns incompletely, producing soot and tarry smoke, and is the compound responsible for the preservation and the flavor of meat in the process of smoking. The name is derived from the Greek kréas (???a?), meaning "flesh", and soter (s?t??), meaning "preserver".[2]

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I love using black cherry

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had an older feller down the street give some to me, really good, different flavor

Keep the wood in a covered area, not open to the weather. Let it dry that way and you should be able to use it properly in a few weeks.

Green Pecan

/thread

post oak or mesquite in certain cases.

Some hydroponic Dr Dre shite.




J/k
Chinaball wood is great for smoking meats. Try to burn it fresh

I worked at a BBQ place here in town and they only used red oak. Very good.


Try apple too. When we went to Seattle in '08, there was a restaurant that smoked everything over apple wood. Just the smell made you wanted to take a bite out of the air.

I keep seeing "would smoke for food" and think wtf

I use dry pecan and oak for briskets, but not crazy about the pecan for pork. I like hickory but find the smoke flavor can be over bearing if smoked too long.