Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Paull
 
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Default Lump Charcoal

Is there a big difference if lump charcoal comes from pine wood?
I know that you shouldn't use pine for smoking but how about
for lump charcoal?

We've had some pretty big forest fires in New Mexico and now
someone is harvesting those charded and dead pine trees
and processing them into lump charcoal. Are they safe to
use, will the taste be different or does it matter since it now
charcoal and not wood?


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Paull -
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JakBQuik
 
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Default Lump Charcoal


"Paull" > wrote in message
...
> Is there a big difference if lump charcoal comes from pine wood?
> I know that you shouldn't use pine for smoking but how about
> for lump charcoal?
>
> We've had some pretty big forest fires in New Mexico and now
> someone is harvesting those charded and dead pine trees
> and processing them into lump charcoal. Are they safe to
> use, will the taste be different or does it matter since it now
> charcoal and not wood?
>
>
> --
> Paull -


I dunno for sure, Paul. But I suspect that a lot of the nasty
terpene-based compounds that give pine wood that nasty smell may not have
all burned out. I would not be at all surprised if it still smelled funky.

Also, charcoal isn't just burned wood. Charcoal is made in an oxygen poor
environment, not in forest fires.


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Paull
 
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Default Lump Charcoal


On 9-Jul-2004, "JakBQuik" > actually said:

> "Paull" > wrote in message
> ...
> > Is there a big difference if lump charcoal comes from pine wood?
> > I know that you shouldn't use pine for smoking but how about
> > for lump charcoal?
> >
> > We've had some pretty big forest fires in New Mexico and now
> > someone is harvesting those charded and dead pine trees
> > and processing them into lump charcoal. Are they safe to
> > use, will the taste be different or does it matter since it now
> > charcoal and not wood?
> >
> >
> > --
> > Paull -

>
> I dunno for sure, Paul. But I suspect that a lot of the nasty
> terpene-based compounds that give pine wood that nasty smell may not have
> all burned out. I would not be at all surprised if it still smelled
> funky.
>
> Also, charcoal isn't just burned wood. Charcoal is made in an oxygen poor
> environment, not in forest fires.


Thanks. This isn't just burnt wood. There's a charcoal processing center
that was built to get rid of the burnt/dead wood from forest fires. It is
charcoal not just burnt wood.



--
Paull -
It is said that the early bird gets the worm,
but it is the second mouse that gets the cheese.
  #4 (permalink)   Report Post  
JakBQuik
 
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Default Lump Charcoal


"Paull" > wrote in message
...
>
>> Thanks. This isn't just burnt wood. There's a charcoal processing center

> that was built to get rid of the burnt/dead wood from forest fires. It is
> charcoal not just burnt wood.


Then just try it on something like chicken. You will know instantly if the
charcoal is good or not. Seems like, with the ubiquity of pine in this
hemisphere, that if it was good for BBQing, pine charcoal would be more
popular. Barring a great price, I'd still go with Royal Oak.

Please report back with your results.

John in Austin


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JakBQuik
 
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Default Lump Charcoal


"Paull" > wrote in message
...
>
>> Thanks. This isn't just burnt wood. There's a charcoal processing center

> that was built to get rid of the burnt/dead wood from forest fires. It is
> charcoal not just burnt wood.


Then just try it on something like chicken. You will know instantly if the
charcoal is good or not. Seems like, with the ubiquity of pine in this
hemisphere, that if it was good for BBQing, pine charcoal would be more
popular. Barring a great price, I'd still go with Royal Oak.

Please report back with your results.

John in Austin




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Paull
 
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Default Lump Charcoal



On 9-Jul-2004, "JakBQuik" > actually said:

> "Paull" > wrote in message
> ...
> >
> >> Thanks. This isn't just burnt wood. There's a charcoal processing
> >> center

> > that was built to get rid of the burnt/dead wood from forest fires. It
> > is
> > charcoal not just burnt wood.

>
> Then just try it on something like chicken. You will know instantly if
> the
> charcoal is good or not. Seems like, with the ubiquity of pine in this
> hemisphere, that if it was good for BBQing, pine charcoal would be more
> popular. Barring a great price, I'd still go with Royal Oak.
>
> Please report back with your results.


The price is real good, free! I'll try it and report back here.

--
Paull -
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SWIBIRUN
 
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Default Lump Charcoal

>The price is real good, free! I'll try it and report back here.

My pappy always told me, Ya gits what's ya pay for. [exit hillbilly mode]
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