"Edwin Pawlowski" wrote in message
et...

"DougW" wrote in message

Just make sure the wood has dried/seasoned. Never use green
wood as the byproducts will make the food inedible.


I've never had that problem and I've taken branches from apple tree to saw
to smoker inside of 30 minutes. Just don't overdo the smoke and have it
smolder to slow.



Amen! Let's dispell this myth of using green wood. Danny Gaulden does it,
I used to do it (no good wood source here in Florida) and you do it too, Ed.

It'll nasty up yer groceries if you let it smolder and steam, but if you're
a good enough fireman to make it burn, carry on.


--
TFM®
Zephyrhills (still almost 70 degrees) Florida