From what I read this is made from pine.. Does the pine really burn off and is it safe to start your fire with charcoal or stick burn? HD had them for about $1.50.. Worth getting?
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
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> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Fatwood is essentially the heart of a dead pine tree where the resin has hardened over time. When the resin is distilled it is known as turpentine. We used to gather what we called "nighter knots" and use to light our campfire or fireplace. Unless you want to chance food tasting a bit like turpentine though, I wouldn't advise using them for cooking.
Thank you for the education! I had read that it was from pine and knew that pine and food is a no go but wasn't sure if there was some way it might've been burned out during the process of making this.. Thanks again for the knowledge!
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