When I talk about cooking over wood, I mean placing a grate over a wood fire or wood coals, and cooking hamburger, steak, or some other meat.
In general, cooking over most woods is ok and will not give your food a bad taste. However I think I used green pine once, and it gave the food a bad flavor. Is it true not to use green pine, but if the pine is very dry it is ok?
Any other experience about woods to avoid when using for cooking?
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