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On The Grill
Food is an important part of a balanced diet.
Fran Liebowitz
Pine, spruce, or other evergreen wood should never be used for barbecuing. These woods, when burning or smoking, can add harmful tar and resins to the food. Only hardwoods should be used for smoking and grilling, such as oak, pecan, hickory, maple, cherry, alder, apple, or mesquite, depending on the type of meat being cooked.
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