I have seen a lot of questions asking how to get rid of tar build up in the smoker..however, i have yet to see one asking if its healthy to have tar in the meat or even if the tar gets into the meat. I have done some smoking and have had the smoke pentrate very well into the meat, however, due to recent readings its made me concerned about tar content in the foods i cook and eat. Can someone please elaborate on tar and smoking meat? What woods are best to use with the least amount of tar residue? Which woods are recomended ? The most basic i can ask is... is eating meat that is smoked safe for consuption? Thank you for your time.