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cedar lining in smokehouse?

post #1 of 4
Thread Starter 
I will be putting my smokehouse build with photos up here this weekend, but have got a question now. I've started lining the smoking area with red cedar. It smells wonderful, but I'm wondering if that will effect the sausages and cold smoked meats. Any opinions?
Paul
post #2 of 4
Quote:
Originally Posted by Seadog92 View Post

I will be putting my smokehouse build with photos up here this weekend, but have got a question now. I've started lining the smoking area with red cedar. It smells wonderful, but I'm wondering if that will effect the sausages and cold smoked meats. Any opinions?
Paul

I wouldnt use it my self.Cedar has a oil toxin that is why it is used where bug and rot decay is high.Heat in a smoker will make those oils come out.Just my opinion some others that alot smarter then me will be along and give you some advice.Cant wait to see your smokehouse pics.

 

Dan  

post #3 of 4
I have several friends that have cedar smoke houses. Theirs are made with port orford and yellow cedars which are okay. Red cedar typically is not a food safe wood so I would not be using it in a smoker.

Until they get seasoned really well you will get some of the cedar flavor in your foods. Ever grilled anything on a cedar plank? That's the flavor you'll get. After smoking the flavoring will slowly go away.
post #4 of 4
Save the Red Cedar for lining a hope chest.....
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