{"id":884,"date":"2020-05-07T09:38:55","date_gmt":"2020-05-07T13:38:55","guid":{"rendered":"http:\/\/www.smokinlicious.com\/blog\/?p=884"},"modified":"2022-01-12T12:49:27","modified_gmt":"2022-01-12T17:49:27","slug":"should-you-grill-with-moldy-woods","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/should-you-grill-with-moldy-woods\/","title":{"rendered":"GRILL WITH MOLDY WOOD? PLEASE DON’T"},"content":{"rendered":"
\"Learn

Learn why moldy hardwood is unfit for cooking and smoking food. Do not GRILL WITH MOLDY WOOD!<\/p><\/div>\n

SHOULD YOU GRILL WITH MOLDY WOOD? <\/a><\/span>Share on X<\/a><\/span><\/h3>\n
\"Listen

listen to Grill with Moldy Woods<\/p><\/div>\nhttp:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/MOLD-AND-HARDWOOD-FULL-AUDIO.mp3<\/a><\/audio>\n

T<\/span>here are many opinions out there in the BBQ world when it comes to the wood used for smoking and grilling.\u00a0 Some people preach it doesn\u2019t matter where the wood comes from as long as it isn\u2019t a treated lumber.\u00a0 Comments include, \u201cdon\u2019t worry if there are bugs or bug holes \u2013 if they\u2019re in there, they\u2019ll just burn up\u201d, or \u201cfires are hot so anything on the wood just burns so you can grill with moldy wood\u201d.<\/p>\n

<\/p>\n

But you should worry.\u00a0 Here\u2019s why not to grill with moldy wood.<\/strong><\/h2>\n

I<\/span>n the USA, we try hard to re-purpose items so our landfills aren\u2019t overflowing. \u00a0What we fail to do, however, is ponder the history of that re-purposed item.\u00a0 Let\u2019s take the common wooden pallet for example.<\/p>\n

Wooden pallets have enjoyed a rebirth with the DIY generation.\u00a0 Everything from headboards and wine racks, to dining tables and wedding guest books, have been constructed from the used wooden pallet.\u00a0 What should be widely discussed, is the potential for toxic exposure to this wood item<\/strong><\/a>.\u00a0 Wood pallets, just like scrap woods<\/a>, can harbor mold spores as well as chemical residue if they were used to transport items containing or exposed to chemical toxins.\u00a0 Use these discarded items for cooking wood and you introduce a whole host of new risks.<\/p>\n

A Primer on Mold<\/strong><\/h2>\n

M<\/span>old growth is stimulated by three specific needs:<\/p>\n

#1 Moisture:<\/em> Mold spores need moist or damp locations to grow<\/p>\n

#2 Food Source:<\/em> Mold spores need food to survive and they love porous materials<\/p>\n

#3 Optimal Temperature:<\/em> Mold spores can thrive in temperatures from 32\u00b0 to 120\u00b0F and have the highest stimulation rate in temperatures of 70-90\u00b0F.\u00a0 Yes, even at the freezing mark, mold spores don\u2019t die, they simply go dormant<\/em>.<\/p>\n

The Look of Mold<\/strong><\/h2>\n

M<\/span>old has a range of appearances but on wood is mostly reveals itself as a fuzzy or discolored layer on the surface of the wood.\u00a0 Molds are a type of fungus and they grow on wood when the three conditions mentioned above combine.\u00a0 Molds feed on the wood nutrients (cellulose, hemicellulose, and lignin compounds) without weakening the wood itself.<\/p>\n

Why is Mold a Risk<\/strong><\/h2>\n

<\/p>\n

M<\/span>olds produce millions of microscopic spores that can be carried in the air.\u00a0 Mold spores are around us everywhere.\u00a0 They search for the ideal surfaces to land on and grow.\u00a0 When they increase in concentration, allergic reactions are triggered in sensitive individuals. \u00a0\u00a0Expand this concentration to multiple locations and you can become highly sick.<\/p>\n

Grill with Moldy Wood?
\n<\/strong><\/h2>\n

Y<\/span>ou now know the 3 parameters needed for mold spores to concentrate and thrive.\u00a0 Why would cooking with moldy wood be of concern if you\u2019re simply throwing them into hot coals or exposing them to gas-fueled heating elements?<\/p>\n

Because mold spores can survive combustion!<\/em><\/strong><\/h2>\n

M<\/span>olds can produce mycotoxins<\/a>, toxic chemicals that are present on spores and small fragments of mold and fungus that are released into the air.\u00a0 When moldy wood is introduced to fire, these toxins are released into the air and can cause anyone around the equipment to experience coughing, sneezing, eye and throat irritation.\u00a0 If a preexisting condition like asthma is present, symptoms will be worse.\u00a0 This can lead to a compromised lung health and disease.<\/p>\n

Remember, mold looks for moisture environments so if you grill with moldy wood, you take the risk of the airborne spores taking harbor on the food being cooked over that wood.\u00a0 The moist surface of the food is a perfect visiting ground.<\/p>\n

Appearances Can Be Deceiving
\n<\/strong><\/h2>\n

T<\/span>he biggest challenge is it is almost impossible to distinguish toxic molds from non-toxic which is why I recommend that you never use moldy woods for cooking.\u00a0 Some types of molds won\u2019t reveal themselves on the outside of the wood but will be present within the interior wood cells.\u00a0 It is always best to err on the side of caution and dispose of moldy wood or burn it in an outdoor setting not being used for cooking.<\/p>\n

Get Rid of Ash<\/strong><\/h2>\n

<\/p>\n

I<\/span> highly recommend that you safely dispose of all ash from previous wood-fired cooking to decrease the risk of mold spores and fragments.\u00a0 As mentioned above, mold spores can survive combustion and so they can remain active in ashes.\u00a0 Don\u2019t leave old ash laying around and certainly not within the equipment.<\/p>\n

Finding hardwoods<\/a> at the ideal moisture level, storing the woods in a well-ventilated area, and rotting wood to circulate air exchange are good practices to help you stay safe during the outdoor cooking season and maintain healthy lung function for life.<\/p>\n

Other related reading:<\/h2>\n

10 THINGS TO CONSIDER BEFORE PURCHASING WOOD FOR COOKING, GRILLING & SMOKING<\/a><\/h3>\n

BOOST UP THE FLAVOR OF YOUR SMOKER BOX!<\/a><\/h3>\n

BEYOND PRICING: THE TOP THINGS TO CONSIDER WHEN PURCHASING COOKING WOOD<\/a><\/h3>\n

Products discussed in this blog:<\/h2>\n

Wood Chunks- Double & Single Filet<\/a><\/h3>\n
\"Dr.

Dr. Smoke- The inclusion of bark in a smoker adds impurities. Mold on bark or wood can transfer impurities to your food. We are a NO bark advocate and recommend to not grill with moldy wood.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Remember, mold looks for moisture environments so if you are cooking with moldy wood, you take the risk of the airborne spores taking harbor on the food being cooked over that wood. We discuss why you need to understand mold, how it grows and why it should be avoided when cooking. A simple solution of vinegar and water will eliminate most mold that forms on wood, however this method will NOT clean the impurities accumulated over the life of the tree’s bark. Bark should be eliminated, not just burnt up! <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,1,3],"tags":[60,175,183,93,157,126,27,26,117,32,53,76,58,184,185,61,165,59,135,125,163,31,30,111,24,54,136],"class_list":["post-884","post","type-post","status-publish","format-standard","hentry","category-cooking","category-general-smoking-information","category-smoking-tips","tag-barbecue","tag-barbecue-smoking-wood","tag-bbq-smoker-wood","tag-bbq-smoking","tag-bbq-wood","tag-bbq-woods","tag-clean-product","tag-cooking","tag-cooking-wood","tag-culinary-quality-wood-products","tag-forest-grown","tag-grilling","tag-hardwood","tag-mold","tag-moldy-wood","tag-outdoor-cooking","tag-smoker-wood","tag-smoking","tag-smoking-wood","tag-smoking-woods","tag-wood","tag-wood-chips","tag-wood-chunks","tag-wood-cooking","tag-wood-fired-cooking","tag-wood-flavored","tag-wood-smoke"],"yoast_head":"\nGRILL WITH MOLDY WOOD? 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