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Thread: Cooking over pine

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    Default Cooking over pine

    I made tea over oak coals and some pine twigs and pinecones. That was a mistake I had to scrape of the pine tar this morning haha.

    Lesson learned!

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    yup, been there, sometimes all you have is Pine.
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    Skip the pine cones. They tend to have more resin in them. Cooking with pine has it shortcomings. For me I think it coats the pot well. I put my pot in a small bag and it protects everything else from the pine tar.
    Two roads diverged in a wood, and I -- I took the one less traveled by, and that has made all the difference. Robert Frost

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    that's one thing i hate about my area... not a lot of hardwood deadfall... so i end up cooking over pine and magnolia. and one wood around here, i can't figure out which, has the eye-stingingest smoke i've ever run into... but every once in awhile i accidentally throw a stick in and pay for it.

    as stated, use a plastic grocery bag for the pot. one good thing is it heats up quick once it's black, and i like how it smells too (wife doesn't though.)
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    Pine great for a overnight fire with hard wood add, But cooking like others have said too Much resin . But Like Joe Said " sometimes all you have is Pine "
    Thanks for the Post.

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    If it burns without killing you it's good firewood

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    I go for birch whenever possible....
    But in the woods around here, unfortunately often pine is the only option...

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    Quote Originally Posted by Ron View Post
    I go for birch whenever possible....
    But in the woods around here, unfortunately often pine is the only option...
    Birch is my all around favorite wood. The smoke is like french perfume to me. I have heard that pine is a carcinogen, or at least some component of it is, but can't provide and scientific proof. I still cook over it though and agree, it can be smokey and sooty but fire is fire!

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    I seem to recall someone saying that they paint their cookware and water bottles with a black, heat paint (like for BBQ stuff) before they use 'em in camp. I think this was somehow to also prevent that kind of pitch build up.

    Anyone know about this, or do it?

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    I would have to say that not all pine's are necessarily bad to cook with a old pard of mine who has recently passed on, cooked a forrest grouse on the north fork of the salmon river once and it was mighty fine tasting as i recall ,the wood of the evening's fire was ponderosa pine which the old mature stuff is quite hard for a pine imo also we cooked many elk and deer steaks ,steelhead ,and regular chickens on it when ever we were up that way and it was always great imo. .338winmag

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