Cooking with Pine

[bmillin]

Might have asked this before. Summer is coming, lots of camping and cooking but it is all pine. no issue for running the wood stove or the dutch ovens, but how have you folks done with grilling over pine? At the minimum I would make sure it is fullly ashed over and turned to coals. Last few seasons we just dumped a bag of charcoal in the pit, but wondering about alternatives.

[HawkerXP]

Heck, no. Pine tastes baaaaaad.

[Donw]

You did ask before https://pitmaster.amazingribs.com/fo...with-pine-wood

[58limited]

I wouldn't cook over pine wood but I've seen some vids on youtube where they grill over young spruce branches.

[Troutman]

Not no….HELL NO.

[texastweeter]

Double hail no. Too much sap. Boots everything up, and makes it taste like turpentine.

[mrteddyprincess]

Please send us pics and tell us how it tastes! If you get good results, I'm interested...

[WayneT]

If pine wood resin-ates with you, go for it.

If you’ve burned it down to coals, wouldn’t all the resin have evaporated? I know as kids, we cooked hot dogs and marshmallows over pine and I haven’t noticed any long-term adverse effects. I’m sure others in the Pit may give you a second opinion on that claim.

[texastweeter]

You can actually get pine tongue from it, just like too many pine nuts.

[bbqLuv]

That Knotty Pine will give Pine Tongue and then you will be in the Groove

[MBMorgan]

Nope. Nei. Nyet. Tidak. No (Fr.), No, (Sp.), Nein., いいえ, 不, ... and just plain "No!".

[MBMorgan]

ComfortablyNumb - Nope. Nei. Nyet. Tidak. No (Fr.), No, (Sp.), Nein., いいえ, 不, ... and just plain "No!".

[holehogg]

Nee (Afrikaans), Aikona (Sotho) there's another nine from here but leave it at that.

[Bkhuna]

The taste of pine is great along side of a craft IPA, the flavors are complimentary.

[jfmorris]

Pine has a lot of resin and will tend to produce a nice creosote aroma in the smoke. I would avoid cooking over it. Maybe as you say if it’s burned down to coals that are not smoking it would be ok, but I feel the charcoal is a better option. It would be fine if you were cooking in a Dutch oven though, so the food isn’t exposed to the open flame and smoke.

I grew up in the Georgia pines - literally nothing but pines there unless my dad planted it over the years. When we burned fallen trees or limbs, it was always a crackling, smokey, rip roaring bonfire. But he bought cords of oak for our fireplace… and grilled over charcoal…

[jfmorris]

https://www.youtube.com/watch?v=t0N290zPrbA

[TripleB]

I was thinking of posting old Euell myself. Those commercials are classic. When Euell died, my grandmother who was 95 at the time, laughed and said "I eat whatever I want and I outlasted that old tree hugging gas bag". Good old grandma...

[Greygoose]

A simple,,,NOPE

[RolfTaylor]

Pine on an open fire I would consider. Not in an enclosed cooker. I can say for sure a bit of softwood (pine cedar or fir) added to the fire late in the process adds a flavor I like. A friend of mine used to always throw in something "interesting" when I was grilling steaks and more often than not it was a plus.

I would love to experiment with white cedar as when it is fresh cut it has the most amazing (vanilla-like) odor.