Of course you wouldn't want to use anything that was treated, but I don't know if the usual lumber (say a 2 x 4) is treated. I've tried to do some research on it but really couldn't find anything.
Most building lumber is pine. That doesn't make for a very good cooking fire. Ya cant really tell if it was treated with someting. Even the not pressure treated stuff. For me, no way would I do it.
Last edited by Jon Solberg; April 27, 2015, 10:20 AM.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Stupid is using wood when you don't know the source and treatment. Let me tell you, sometimes when you know the source, the wood may be less than stellar. It's an agricultural product -- not standard from time to time.
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So let me ask, would oak at the lumber yard work? I can't imagine that it'd be treated with anything, but maybe I'm wrong. My electric only takes an ounce or two of wood and I can get lots of scrap oak from the local high school shop teacher.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I beg to differ with the above! We have a sawmill -- some lumber has to be shipped within 3 days before mold gets a start. It goes to the lumber processor where it gets dipped in some preservative solution. Where it will hold until it gets dryer time. Snag wood, sure, but if it smells funky don't cook with it!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
CandySueQ Hmm, maybe what my local floor guy uses is untreated in this manner. I've used scrap oak pieces with great results. It was bare dry wood, smelled like wood, burnt like wood. Obviously steer clear of prefinished flooring but that's probably so obvious it doesn't need saying.
I got some untreated red oak planks when we had our floor redone in the Spring. It's been great cut up as chunks and it burns pretty hot and fast so I'm thinking of using it as starter when I start to burn sticks. The amazing thing is that they just throw it away or burn it anyway.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
If you live near a sawmill where they cut railroad ties or barn wood that's good wood to smoke with. They mostly cut oak, ash, and most other hardwood. Plus it's hasn't been treated with anything. But I prefer cutting mine own then I know what I have.
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