Tip #49 – Wood for Barbecues

July 9th 2010 | Posted by Harry C. Marks
No Comments
Tip #49 – Wood for Barbecues

Pine, spruce, or other evergreen wood should never be used for barbequeing. These woods, when burning or smoking, can add harmful tar and resins to the food. Only use hardwoods for smoking and grilling, such as oak, pecan, hickory, maple, cherry, alder, apple, or mesquite, depending on the type of meat being cooked.

  • Facebook
  • del.icio.us
  • Digg
  • MySpace
  • Reddit
  • StumbleUpon
  • Twitter
  • Yahoo! Buzz

Enjoy the content that The Rugged offers? Support us in your own way!

       Comment on an article           Fan us on Facebook

       Follow us on Twitter              Join us in the forums

Enjoy the content that The Rugged offers? Support us in your own way!

Use one of the social icons (located below your favorite article),

to share it with your friends!

Enjoy the content that The Rugged offers? Support us in your own way!

It's free and we'll keep you updated with the latest in men's interests!

Comment as guest or login using one of the following:

If you prefer to log-in as guest, rather than having your profile pulled from Facebook or Twitter, you may
create an avatar that will appear whenever you leave a comment on a Gravatar-enabled blog.

We do not delete or censor comments unless they have content that:
   -is abusive
   -is off-topic
   -contains ad-hominem attacks
   -promotes hate of any kind
   -uses excessively foul language
   -is blatantly spam

Please feel free to read the entire comment policy.