Are There Any Trees That I Cannot Use for Indirect Cooking?

The answer to this question is complex and depends on several factors, including the type of wood you are using, its treatment, and its intended use in cooking. Not all woods are created equal, and certain types can impart undesirable flavors or potentially harmful chemicals to your food.

The Benefits and Drawbacks of Using Untreated Hardwoods

Any untreated wood can be used for indirect cooking, which involves cooking food using radiant heat generated by the wood, but not directly over the fire or coals. This method can add a unique, smoky flavor to your food, making it a popular choice among those who appreciate the distinctive taste of char-grilled or smoked meats.

The ideal choice for indirect cooking includes hardwoods like hickory, apple, and pecan. These woods release a rich, sweet, and distinct flavor, perfect for enhanced culinary experiences. However, some woods are not suitable for this method, as they can produce unpleasant or undesirable results. Pine and fir trees, for example, produce a flavor similar to turpentine, which is generally unacceptable.

Stick to Fruit Trees and Specific Hardwood Recommendations

My recommendation is to focus on fruit trees and hardwoods like hickory, ash, walnut, and pecan. These woods offer excellent results in indirect cooking without any negative side effects. If you are looking for more specialized options, you might consider exotic woods like mesquite or Hawaiian koa, though these are typically harder to find.

Why Not Use Treated Timbers or Coated Woods?

There are significant reasons not to use treated timber such as CCA (chromated copper arsenate) or any wood coated in paint or creosote. These treatments can release harmful chemicals into the smoke that can taint your food, making it unsafe and potentially toxic. Always opt for untreated woods to ensure a pure flavor and a safe cooking experience.

Softwoods and Campfires

In many regions, softwoods like pine and fir are commonly used for starting fires but are seldom used for cookery due to their lack of coals. These woods are generally too easy to ignite but produce too much smoke and often lack the ability to sustain a good campfire for using a camp oven or a South African Potjie.

Preservation Orders and Poisonous Woods

It is important to be aware of trees that are protected by preservation orders, meaning they cannot be cut down. Research should be conducted to ensure you are not violating any laws by cutting or damaging protected trees.

Furthermore, there are several types of wood that can be poisonous. Be cautious and avoid using woods like beech, sumac, willow, ebony, birch, red cedar, black locusts, greenheart, padauk, rosewoods, walnuts, and teak. A small amount might not harm you, but long-term use of these woods is not recommended due to the risk of poisoning.

To stay informed and ensure your wood choices are safe, refer to reliable sources online or consult local forestry experts. By doing so, you can enjoy the pleasures of indirect cooking without compromising your health or violating environmental laws.