[Sca-cooks] speaking of smokers...wood?

Barbara Dodge awench1 at cox.net
Tue Aug 8 19:04:37 PDT 2006

----- Original Message ----- 
From: "grizly" <grizly at mindspring.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Tuesday, August 08, 2006 9:37 PM
Subject: Re: [Sca-cooks] speaking of smokers...wood?

I may try both.  I'll set some of the chips aside to dry as well as try the 
still green wood.  I'll let people know if anything interesting happens.


> Green wood might actually smoke a lot more (smolder more before burning),
> and give a little more residue due to the resins, ergo more flavors.  So,
> you can use green wood, and you ge tto decide your personal emotional
> sensitivity to the carcinogens issue . . . mine is nearly non-existent 
> since
> there are so many other naties around that are far more insidious than a
> little pecan smoke.
> niccolo difrancesco
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list