We have a big steel Dutch oven table at our cabin, and I just sourced a grate for burning splits down to coals. Got me thinking.
our only wood option out there is pine, and plenty of it. Well seasoned. Once it is burned down to coals, is the resin and pine taste gone enough to grill over it?
Quite often when camping up here in Canada the only firewood for campfires is pine. Once you are down to coals I have never noticed an offputting taste or smell when I have grilled or made smores.
Pine is known for its resins and sooty fire so if using in a smoker then never. However people have been using the coals of pines and firs forever for cooking in places where hardwoods don’t grow or don’t grow well. Reduced to well burnt coals outside the food area, food isolated in a Dutch oven, then it just becomes a source for heat so go for it.
Since majority of our forests are pine I have used it often to grill on the campfire. Find pieces that don't have resin sap all over them then burn it down to coals and cook as mentioned above. Prefer to use aspen but not always available.
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