Hey all you hardwood smokers out there...
I bought a truckload of seasoned oak this morning for my smoker. Some of it was moldy. I intend to cut away the bark and most of the moldy sections. Will a little mold on some of my wood cause any problems with my food?
A great deal of it may burn off in the chimney starter anyway.
I can't wait to try my first run with all hardwood smoke.