VOC's and fresh wood

timekpr1

I know VOC's are released when lighting a charcoal fire.  Are VOC's released when putting fresh wood - pieces of apple, hickory, maple ect.on the hot coals?  I have read that some people throw pieces of flavored wood on the coals and immediately start grilling as soon as smoke appears.

SGH

I burn green wood quite regular on particular cooks. That being said you will get 10 million different opinions as to is it safe or not. I will say this I don't do it on my egg. That's just my preference. But I have burned tons of green wood in other type of pits. There are some cooks where green wood will really help enhance the taste. I say if you like it then use it my friend. There is a certain risk with all things.

NPHuskerFL

Opinions are like....

Put your product on once you smell "good" smoke. The nose knows.

Skiddymarker

I like to mix the smoke wood through the lump, trying to avoid the area where I start the fire, towards the front on the top. Within 30 minutes the lump smoke is sweet and the smoke wood is just starting to burn.