A comment on the thread about discarding cuttoffs got me wondering...
..just what types of wood are and are not suitable for grilling foods over?
I use a lot of my scraps for summer fires in a fire pit and the like.
Normally have a good bit of red & white oak, cherry, walnut, maple and aromatic (eastern red) cedar.
Also, has anyone done this on a gas grill or just on a charcoal grill?
A nicely smoked steak and a cold beer after a day in the shop, sound good to me.
ThankX All,
Ron