Like the title says. I just now had a thought about the way smoking food makes a unique flavor that most people love. Everything I’ve put in my smoker was over hardwood and I’ve never questioned it. Now I am questioning it. So, what makes hardwood so much better than softwood in terms of cooking?
In: Chemistry
Most softwoods tend to be conifers, conifers tend to be resinous which creates a very sooty black smoke. Unburnt carbon all over your food.
Tastes bad, is bad for you.
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