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For smoking traditional style meat, poultry or fish. I would also not use any sort of conifer. I’m researching Chinese Tea smoked Duck and the smoking blend consists of Cypress twigs, Camphor leaves and Jasmine Tea leaves. I’m guessing it specifies twigs because they may not have as much sap as the trunk? Just guessing, I haven’t tried it yet. I may just use the Tea and camphor leaves and use cherry or Apple wood.
You might not be able to see it because it is really faint text, but this is a 13 year old thread. If you are interested in the topic, you might want to start a new thread. I know CS is aware of this problem, but I have no idea why they don't archive ancient threads like this.
