Can you Smoke Meat with Cedar Wood

The simplest answer to this question is: Sure!  But you'd be crazy to do it!  Cedar is a kind of wood that has a lot of resin (oils) directly in the wood itself.  This makes it perfect for building or shingles for your house because it takes forever to rot.  However, as a source of smoke for smoked meat products, it is really nasty.

If you use cedar as the source of smoke for your smoking efforts you'll end up with a meat product that tastes pretty much like turpentine.  Not only will it be impossible to eat, it will probably be at least a little toxic.  The same is true for any other wood that is in the "Evergreen" category - Pine, spruce, fir, hemlock, redwood and others.

This doesn't mean that cedar can't be used in your smoking and barbequing efforts.  Many people use cedar planks when they smoke or barbeque fish - in particular Salmon.  Basically you soak a clean 1 inch thick board that is about 8 inches wide and 12-16 inches long and then lay the fish on it during the cooking process.  This allows some of the cedar flavour to enter the fish, and protects it from the direct heat of a barbeque.  If you do this, just be really sure to get good clean wood and be 100% absolutely sure beyond any doubt at all that it isn't pressure treated wood made to look like cedar.

Another good use for cedar wood with smoking is to actually build your smokehouse out of cedar.  It will certainly be more expensive than using plywood, but it will be naturally weather proof, and over time will add a certain level of flavour back to your smokehouse.

Now it wouldn't be right for me to not mention that some people actually do like a 'piney' taste in some of their smoked meats.  This can be achieved in a couple of ways. 

1. Use Rosemary as one of the herbs in your marrinades.  You can even use it in small amounts as a source of smoke
2. Use juniper berries in your marinades or sausage mix - just be sure to go VERY light on them as they are very strong
3. Add a VERY small amount of cedar/pine at the very end of the smoking process (I don't have a magical amount to give you, but keep it very small)
4. Add a very small amount of green needles (preferably still on the branches) at the very end of the process.  Again, keep this VERY small and very brief

With all of these, take it slow and easy.  Start off with very small amounts for very short times and go from there.  These flavours can be VERY powerful and can quickly ruin any smoked meat if not used properly and carefully.