BackyardSmokin, not trying to derail this thread...
cliffcarter, maybe I'm looking at the cleaner method for fueling a smoker by minimizing the use of anything that doesn't need to be there. Yes, paper is mainly cellulose, processed from certain tree species containing the higher amounts of cellulose, though not from hardwood species. Paper is a heavily processed substance and contains chemical elements, in varying concentrations and types, depending on the actual paper and it's intended purpose during milling/processing. Printing papers have additional additives for brightening of the print as well as water resistance, and may also contain chemical additives to reduce "ghosting" of images during printing with roller-feed applications such as a printing press. Although the bulk of these chemicals may only be found in trace quantities, some may be found in higher concentrations.
Any treatments used with the paper will be carried into the smoke chamber and onto the food, if this is used to add fuel during cooking. The addition of cooking oils will likely produce a heavy smoke. Paper placed on a slow burning, possibly flame-less fire, will smolder before it burns, producing a heavy smoke, and though it may be short-lived, can create a bad taste, however faint it may be. It's not beneficial hardwood smoke here, it's something completely different.
It's a personal preference whether you want to add this to your smoker or not...I choose not to. There is a reason why burning paper smells so nasty...
To support my statement:
http://www.paperonweb.com/A1010.htm
http://wiki.answers.com/Q/Does_paper_have_chemicals_in_it
http://www.paperonweb.com/chemical.htm
What does paper produce when burned?
The possible formation of ammonia, and subsequent exposure of foods in the smoker/cooker, even though humans are routinely exposed to low levels from water, food, air, and soil, could be cause for concern. The additional possible contaminants may be negligible...ammonia is discussed here:
http://wiki.answers.com/Q/What_happens_to_paper_when_it_burns
http://www.health.ny.gov/environmental/emergency/chemical_terrorism/ammonia_tech.htm
http://www.npi.gov.au/substances/ammonia/health.html
Why do we like to burn charcoal briquettes or lump hardwood charcoal? Because it provides a relatively clean burning source of heat, as the impurities which could cause adverse taste, odors or negative health effects have been removed during the charring process, hence why using match-light briquettes or lighter fluid to start a fire instead of using a
charcoal chimney is not recommended by those who know what the implications can mean in regards to the taste of their food:
http://www.madehow.com/Volume-4/Charcoal-Briquette.html
http://www.wisegeek.com/how-is-charcoal-made.htm
Again, it's a personal choice as to how clean you want your cooking chamber gases to be. We like smoke from hardwoods, as we know it adds to the preservation and flavor of meats, as well as the flavor of nuts, cheese, vegetables and many other foods. We use smoking as a beneficial form of cooking, as has been done for hundreds of years. Is it a serious health threat to toss in some paper during refueling? No.
Is minimizing the use of something that could potentially cause adverse effects on the taste and aroma of your food a wise choice? I feel that would depend on your desire to use proven methods based on actual results. If you feel there would be no adverse effects on your finished product or health by adding possible contaminants to your cooking chamber gases, then you may choose to do some trials on the subject and find out, first hand. But, why go through all that trouble when you can use the knowledge of others who already have gone there? It all keeps pointing back to the taste and aroma of your finished product. The introduction of chemical contaminants during the processes of food handling or smoking/cooking can easily effect the finished product, not to mention any possible health hazards.
Food for thought...
Eric
