I've been busy working away on my smokehouse project, and my father in law asked a question. If you're not supposed to use softwood, pine, spruce, fir, tamarack, etc, as smoking woods because they contain too much resin in them, will they impart unpleasant flavours to your food if you use them to build your smoker? Obviously, if you heat your smokehouse too high, and the walls on the inside starts to smoke (or catches fire - oops), there must be some threshhold on temperature where the box itself starts to off gas. Anyone have any ideas?
I don't expect to let this unit to get above 200F, I have a MES and/or a Weber grill for brisket, ribs, and pulled pork. This one will be for sausage, bacon, fish and hams.
Probably worried about nothing.
Thanks for any insights you care to share,