|A safety message for you that use your barb-ies.
||[Apr. 29th, 2007|12:53 pm]
|||||Man Of Science, Man Of Faith||]|
Matthew Gray Gubler: The Unauthorized Documentary
Cracked me up. :)
Pine, spruce, or other evergreen wood should never be used in barbecues. These woods, when burning or smoking, can add harmful tar and resins to the food. Only hardwoods should be used for smoking and grilling, such as oak, pecan, hickory, maple, cherry, alder, apple, or mesquite, depending on the type of meat being cooked.