Bobby Flay was on the local NPR affiliate yesterday. He seemed
clueless about the toxicity of cedar wood. There's no question that
heating cedar releases toxic phenols. He did provide one service
though, by coming out fairly strongly against charcoal lighter fluid.

No cedar planks for me, thank you. I'll stick with aluminum foil.

--Bryan

On Fri, 9 May 2008 05:24:30 -0700 (PDT), Bobo Bonobo®
> wrote:

>Bobby Flay was on the local NPR affiliate yesterday. He seemed
>clueless about the toxicity of cedar wood. There's no question that
>heating cedar releases toxic phenols. He did provide one service
>though, by coming out fairly strongly against charcoal lighter fluid.
>
>No cedar planks for me, thank you. I'll stick with aluminum foil.
>
>--Bryan

ohnoes!!!! you might get alzheimer's!!!

in fact, you may have it already.

your pal,
blake

On May 9, 5:24*am, Bobo Bonobo® > wrote:
> Bobby Flay was on the local NPR affiliate yesterday. *He seemed
> clueless about the toxicity of cedar wood. *There's no question that
> heating cedar releases toxic phenols. *He did provide one service
> though, by coming out fairly strongly against charcoal lighter fluid.
>
> No cedar planks for me, thank you. *I'll stick with aluminum foil.
>
This comes up now and then. The toxicity of cedar has to do with its
dust and flakes prodced in milling and woodworking and their
contribution to asthma and other pulmonary ailments, usually after
prolonged exposure. Cedar planks used in cooking salmon don't produce
such dust, hence no problem. More importantly, cooking salmon on
cedar enhances flavor, while cooking salmon on, or wrapped in, foil
does nothing for flavor other than possibly to contribute a nasty
metallic note. -aem

On May 9, 12:03*pm, aem > wrote:
> On May 9, 5:24*am, Bobo Bonobo® > wrote:> Bobby Flay was on the local NPR affiliate yesterday. *He seemed
> > clueless about the toxicity ofcedarwood. *There's no question that
> > heatingcedarreleases toxic phenols. *He did provide one service
> > though, by coming out fairly strongly against charcoal lighter fluid.
>
> > Nocedarplanks for me, thank you. *I'll stick with aluminum foil.
>
> This comes up now and then. *The toxicity ofcedarhas to do with its
> dust and flakes prodced in milling and woodworking and their
> contribution to asthma and other pulmonary ailments, usually after
> prolonged exposure. *Cedarplanks used in cooking salmon don't produce
> such dust, hence no problem. *

Nevertheless, cedar does produce VOCs that are toxic, if mildly so. I
don't get cedar, pine, fir or the like anywhere near my grill.

> More importantly, cooking salmon oncedarenhances flavor, while cooking salmon on, or wrapped in, foil
> does nothing for flavor other than possibly to contribute a nasty
> metallic note. *

If you like the flavor of cedar. *

-aem

--Bryan

"Bobo Bonobo®" > wrote in message
...
On May 9, 12:03 pm, aem > wrote:
> On May 9, 5:24 am, Bobo Bonobo® > wrote:> Bobby Flay
> was on the local NPR affiliate yesterday. He seemed
> > clueless about the toxicity ofcedarwood. There's no question that
> > heatingcedarreleases toxic phenols. He did provide one service
> > though, by coming out fairly strongly against charcoal lighter fluid.
>
> > Nocedarplanks for me, thank you. I'll stick with aluminum foil.
>
> This comes up now and then. The toxicity ofcedarhas to do with its
> dust and flakes prodced in milling and woodworking and their
> contribution to asthma and other pulmonary ailments, usually after
> prolonged exposure. Cedarplanks used in cooking salmon don't produce
> such dust, hence no problem.

Nevertheless, cedar does produce VOCs that are toxic, if mildly so. I
don't get cedar, pine, fir or the like anywhere near my grill.

> More importantly, cooking salmon oncedarenhances flavor, while cooking
> salmon on, or wrapped in, foil
> does nothing for flavor other than possibly to contribute a nasty
> metallic note.

If you like the flavor of cedar.

-aem

--Bryan

Bryan, it can be a truism that many culinary items have some form of
toxicity or some potential ill effects, some are just ill-founded
preferences or prejudices. But have you ever had a cedar planked or a
juniper smoked salmon?

On Sat, 10 May 2008 05:59:34 -0700 (PDT), Bobo Bonobo®
> wrote:

>If you like the flavor of cedar. *

I don't even like the smell. Maybe I was a moth in a past life.

--
See return address to reply by email
remove the smile first

gunner wrote:

> don't get cedar, pine, fir or the like anywhere near my grill.
>
> > More importantly, cooking salmon oncedarenhances flavor, while cooking
> > salmon on, or wrapped in, foil
> > does nothing for flavor other than possibly to contribute a nasty
> > metallic note.
>
> If you like the flavor of cedar.

It is a cook way to cook fish when on a canoeing trip. You split a cedar log
and soak it, then nail a butterflied boned fish to the split log and set it
near the fire. Just pull the cooked fish off the wood and toss you cooking
medium into the fire and save on cleanup. It's delicious.

On May 10, 10:18*am, "gunner" > wrote:
> "Bobo Bonobo®" > wrote in message
>
> ...
> On May 9, 12:03 pm, aem > wrote:
>
> > On May 9, 5:24 am, Bobo Bonobo® > wrote:> Bobby Flay
> > was on the local NPR affiliate yesterday. He seemed
> > > clueless about the toxicity ofcedarwood. There's no question that
> > > heatingcedarreleases toxic phenols. He did provide one service
> > > though, by coming out fairly strongly against charcoal lighter fluid.
>
> > > Nocedarplanks for me, thank you. I'll stick with aluminum foil.
>
> > This comes up now and then. The toxicity ofcedarhas to do with its
> > dust and flakes prodced in milling and woodworking and their
> > contribution to asthma and other pulmonary ailments, usually after
> > prolonged exposure. Cedarplanks used in cooking salmon don't produce
> > such dust, hence no problem.
>
> Nevertheless, cedar does produce VOCs that are toxic, if mildly so. *I
> don't get cedar, pine, fir or the like anywhere near my grill.
>
> > More importantly, cooking salmon oncedarenhances flavor, while cooking
> > salmon on, or wrapped in, foil
> > does nothing for flavor other than possibly to contribute a nasty
> > metallic note.
>
> If you like the flavor of cedar.
>
> -aem
>
> --Bryan
>
> Bryan, it can be a truism *that many culinary items *have some form of
> toxicity or some potential ill effects, some are just ill-founded
> preferences or prejudices. *But have you ever had a cedar planked or a
> juniper smoked salmon?

No, and as far as juniper goes, there's no way. Those are those
horrible smelling bushes that grew in front on my mom's house. I
can't even stomach the smell of gin.
I have had a burger that was cooked over a fire where someone put pine
on the fire. It wasn't nice.

--Bryan

On May 10, 4:47*pm, Dave Smith > wrote:
> gunner wrote:
> > don't get cedar, pine, fir or the like anywhere near my grill.
>
> > > More importantly, cooking salmon oncedarenhances flavor, while cooking
> > > salmon on, or wrapped in, foil
> > > does nothing for flavor other than possibly to contribute a nasty
> > > metallic note.
>
> > If you like the flavor of cedar.
>
> It is a cook way to cook fish when on a canoeing trip. You split a cedar log
> and soak it, then nail a butterflied boned fish to the split log and set it
> near the fire. Just pull the cooked fish off the wood and toss you cooking
> medium into the fire and save on cleanup. *It's delicious.

That'd certainly be a nice strategy if one substituted hardwood for
the cedar.

Where we canoe, there are cedars that are obviously 400-500+ years
old, but there are also abundant oaks and hickories that are much
better for fires, cooking fires and otherwise.

--Bryan