Suriin ang IDNStudy.com para sa malinaw at detalyadong mga sagot. Magtanong ng anumang bagay at makatanggap ng mga maalam na sagot mula sa aming komunidad ng mga propesyonal.
Whatever the size of the smoking operation, it is imperative that a hardwood fire be used. The softwood of conifers such as spruce and pine contains pitch, which produces a film on the meat and imparts a bitter taste.
Softwoods contain higher levels of air and sap, as they are a pine cone-producing species. So not only does the wood burn extremely fast, which is opposite of the “low and slow” barbecue practice, the flavors can be quite unpleasant and even toxic.