Cedar Chunks?

[Adam Edmondson]

I have read a few post about using cedar wood for smoking and still haven't gotten a good sense whether to use it or not. I have some cedar that was knocked down on a farm from a storm and we cut it up and brought some home. The tree had been dead for years. I was going to do a salmon fillet on my WSM using a little bit of cedar for flavor. What do you guys think?

 

[Wolgast]

Never used Cedar myself. But since cedar planks are common for fish my bet is that they go hand in hand.

Aslong as the "dead wood" is not rotten i think you will be fine. You can always test burn a peice and se how it smells.

 

[Bob Sample]

I wouldn't use it as chips or chunks, check out this. On the other hand I wood plank it.

 

[Adam Edmondson]

Thanks for the replies and the article. I guess I am confused what is the difference between planking with cedar and using the cedar as smoke. The wood is burned and smokes the same way.

 

[Phil Perrin]

Adam,I think that when you plank with cedar,it is for a very short time,and since the planks are well soaked, there is no time for the sap to burn and give off unpleasant flavors. But if you are SMOKING with cedar,or any other sappy resinous wood,the resins(sap) can give off bitter flavors.

 

[Bill Meredith]

Huh, barbequewood.com has cedar chunks for sale for smokers....I think the only 'pine' I would use in my smoker would be rosemary...

 

[timothy]

General rule of thumb is to avoid the wood from Conifer trees> pines,spruces,firs, and cedars.
I've read on different forums where some like to use it, while others said it made the meat taste like turpentine.
Idunno, I'm allergic to Western Red Cedar sawdust, wouldn't dream of using it in my WSM.

Tim