cedar lining in smokehouse?

Discussion in 'Smoke Houses' started by seadog92, May 8, 2014.

  1. seadog92

    seadog92 Smoke Blower

    I will be putting my smokehouse build with photos up here this weekend, but have got a question now. I've started lining the smoking area with red cedar. It smells wonderful, but I'm wondering if that will effect the sausages and cold smoked meats. Any opinions?
  2. dandl93

    dandl93 Smoking Fanatic

    I wouldnt use it my self.Cedar has a oil toxin that is why it is used where bug and rot decay is high.Heat in a smoker will make those oils come out.Just my opinion some others that alot smarter then me will be along and give you some advice.Cant wait to see your smokehouse pics.

  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I have several friends that have cedar smoke houses. Theirs are made with port orford and yellow cedars which are okay. Red cedar typically is not a food safe wood so I would not be using it in a smoker.

    Until they get seasoned really well you will get some of the cedar flavor in your foods. Ever grilled anything on a cedar plank? That's the flavor you'll get. After smoking the flavoring will slowly go away.
    Last edited: May 8, 2014
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Save the Red Cedar for lining a hope chest.....

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