The allure of smoked meats, cheeses, and vegetables is undeniable. That smoky flavor, imbued through careful and controlled application of wood smoke, elevates ordinary ingredients to culinary masterpieces. For the home cook or seasoned pitmaster, building a smokehouse is often the next logical step in their culinary journey. But when it comes to choosing building materials, a common question arises: can you build a smokehouse out of cedar? The answer, as with many things in the world of BBQ, is nuanced.
Understanding Cedar: Properties and Considerations
Cedar is a popular choice for outdoor projects due to its natural beauty, durability, and resistance to rot and insects. These are certainly desirable qualities for a structure that will be exposed to the elements. However, there are specific characteristics of cedar that need to be carefully considered before using it in a smokehouse.
The Aromatic Nature of Cedar
Cedarwood is known for its distinctive aroma. This fragrance, derived from natural oils within the wood, is what makes it effective at repelling moths and other pests. While a pleasant scent in a closet or dresser, this strong aroma can be problematic when used in a smokehouse. The cedar oils can impart an undesirable flavor to the food being smoked, resulting in a bitter or medicinal taste. This is the primary reason why cedar is often discouraged for smokehouse construction. The strength of the cedar aroma can vary depending on the species and age of the wood. Younger cedar trees tend to have a stronger scent.
Potential Health Concerns
Some individuals are sensitive to cedar oils and may experience allergic reactions upon exposure. While these reactions are typically mild, such as skin irritation or respiratory discomfort, it’s crucial to be aware of this potential health concern, especially if you plan to frequently use the smokehouse and spend extended periods inside it. If you or anyone who might use the smokehouse has known allergies to cedar, it is better to consider a different wood.
Combustibility and Fire Safety
Like all wood, cedar is combustible. While it possesses a relatively high ignition temperature, the consistent exposure to heat and smoke within a smokehouse significantly increases the risk of fire. Therefore, if you choose to use cedar, it is imperative to implement stringent fire safety measures. This includes maintaining a safe distance between the heat source and the cedar walls, regularly cleaning the smokehouse to remove creosote buildup (a highly flammable byproduct of wood smoke), and having a fire extinguisher readily available.
Alternative Wood Options for Smokehouses
Given the potential drawbacks of using cedar, it’s worth exploring alternative wood options that are better suited for smokehouse construction. Several woods offer a combination of durability, heat resistance, and minimal flavor impact on the food.
Hardwoods: Oak, Hickory, and Maple
Hardwoods such as oak, hickory, and maple are excellent choices for building a smokehouse. They are dense, durable, and can withstand high temperatures. Importantly, they don’t impart strong flavors that would negatively impact the food. Oak provides a neutral base, while hickory and maple offer subtle smoky undertones that can enhance the taste of your smoked creations. These woods are also less prone to warping and cracking under temperature fluctuations.
Softwoods: Pine and Fir
While generally not as durable as hardwoods, certain softwoods like pine and fir can be used for smokehouse construction, provided they are properly treated and maintained. These woods are often more affordable than hardwoods. However, it’s important to choose kiln-dried lumber to minimize warping and cracking. It’s crucial to avoid using treated lumber, as the chemicals used in the treatment process can be harmful to your health.
Other Considerations: Redwood and Cypress
Redwood and cypress are naturally rot-resistant woods that can be considered for smokehouse construction. They offer a good balance of durability and resistance to the elements. Redwood tends to have a more subdued aroma compared to cedar, making it a more suitable option for a smokehouse. Cypress is also a good choice, offering natural resistance to decay and insects. Both woods can be more expensive than pine or fir, but their longevity can make them a worthwhile investment.
Mitigating the Risks of Using Cedar in a Smokehouse
Despite the potential drawbacks, if you are determined to use cedar for your smokehouse, there are steps you can take to mitigate the risks and minimize the impact on the flavor of your smoked foods.
Seasoning the Wood
Allowing the cedarwood to season properly before building the smokehouse is crucial. Seasoning involves drying the wood to reduce its moisture content, which helps to minimize warping and cracking. It also allows some of the volatile oils responsible for the strong aroma to dissipate. The seasoning process can take several months, depending on the climate and the thickness of the wood.
Lining the Interior
One effective way to prevent the cedar aroma from affecting the food is to line the interior of the smokehouse with a food-safe material. Stainless steel is an excellent choice, as it is durable, easy to clean, and does not react with food. Another option is to use a layer of food-grade sealant to create a barrier between the cedarwood and the smoking chamber. This will help to prevent the cedar oils from leaching into the food.
Using a Smoke Generator
Consider using a separate smoke generator instead of placing the heat source directly inside the smokehouse. A smoke generator burns wood chips or pellets and pumps the smoke into the smokehouse through a tube or duct. This allows you to control the amount of smoke and the type of wood used, further minimizing the risk of the cedar aroma affecting the food. It also reduces the risk of fire by keeping the heat source away from the cedar walls.
Regular Cleaning and Maintenance
Regular cleaning and maintenance are essential for any smokehouse, regardless of the building material. Creosote buildup is a major fire hazard and can also impart a bitter taste to the food. Clean the interior of the smokehouse regularly with a scraper and brush to remove creosote deposits. Also, inspect the smokehouse for any signs of damage or deterioration, and make repairs as needed.
Building a Smokehouse: Design and Construction
Whether you choose cedar or another type of wood, the design and construction of your smokehouse are crucial for ensuring its safety, efficiency, and longevity.
Size and Layout
The size of your smokehouse will depend on your smoking needs and the amount of space you have available. A small smokehouse may be sufficient for occasional use, while a larger smokehouse is needed for smoking large quantities of food or for commercial purposes. Consider the layout of the smokehouse to maximize airflow and ensure even smoke distribution. A taller smokehouse will generally have better airflow than a shorter one.
Ventilation
Proper ventilation is essential for controlling the temperature and smoke density within the smokehouse. A vent at the top of the smokehouse allows smoke to escape, while an adjustable vent at the bottom allows fresh air to enter. By adjusting the vents, you can control the airflow and maintain the desired smoking temperature.
Insulation
Insulating the smokehouse can help to maintain a consistent temperature and reduce the amount of fuel needed to maintain the desired smoking temperature. Insulation can be achieved by using thicker walls or by adding a layer of insulation material to the interior of the smokehouse.
Foundation and Support
A solid foundation is essential for ensuring the stability and longevity of your smokehouse. A concrete slab or gravel base can provide a stable foundation. The smokehouse should also be properly supported to prevent it from sagging or collapsing.
The Verdict: Cedar Smokehouse – Proceed with Caution
While it is technically possible to build a smokehouse out of cedar, it’s generally not the recommended material. The strong aroma of cedar can negatively impact the flavor of your smoked foods, and there are potential health concerns associated with cedar oils. If you choose to use cedar, it’s crucial to take steps to mitigate the risks, such as seasoning the wood, lining the interior, using a smoke generator, and maintaining the smokehouse properly. However, for optimal results and peace of mind, consider alternative wood options such as oak, hickory, maple, redwood, or cypress. Careful planning, quality materials, and proper construction techniques will ensure that your smokehouse provides years of delicious smoked creations.
Is cedar generally considered safe for building a smokehouse?
Cedar is often NOT recommended for building a smokehouse, particularly the inner walls and ceiling. The primary reason is its strong aromatic oils. While those oils are pleasant and contribute to cedar’s resistance to rot and insects, they can impart a distinct and overpowering flavor to smoked foods that is generally undesirable. This flavor profile might be acceptable for a few specialty items, but it’s unsuitable for the vast majority of smoking applications.
Furthermore, certain cedars contain compounds that could potentially be harmful if ingested in large quantities, though this is a less significant concern compared to the flavor issue. The intensity of cedar’s aroma is amplified by heat, making the risk of unwanted flavor transfer to food even greater in a hot smoking environment. Therefore, it’s best to avoid using cedar for the internal structure of a smokehouse to ensure the food tastes as intended.
What are the potential flavor drawbacks of using cedar in a smokehouse?
The most significant drawback is the cedar’s distinctive flavor infusion into the smoked food. This flavor tends to be strong, somewhat resinous, and potentially bitter, overwhelming the subtle nuances achieved with traditional smoking woods like hickory, oak, or fruitwoods. Depending on the food being smoked, this cedar taste can render the product unpalatable and essentially ruin it.
The intensity of cedar flavor in smoked foods will depend on various factors, including the type of cedar used, the temperature of the smokehouse, the duration of the smoking process, and the specific food being smoked. Lightly flavored foods like poultry and fish are particularly vulnerable to absorbing the cedar’s strong taste. Therefore, if you’re aiming for traditional smoke flavors, cedar is generally not a suitable choice.
Can I use cedar for the exterior of a smokehouse, even if not for the interior?
Yes, cedar can be an excellent choice for the exterior of a smokehouse. Its natural resistance to rot, insects, and decay makes it a durable and long-lasting material, especially when exposed to the elements. This rot resistance significantly reduces the need for frequent maintenance and replacement, saving you time and money in the long run.
Furthermore, cedar is aesthetically pleasing and adds a rustic charm to any outdoor space. Its natural oils also provide some degree of water repellency, although applying a sealant or stain can further enhance its weather resistance. Just ensure proper ventilation within the smokehouse, regardless of the exterior material, to prevent moisture buildup.
What are safer wood alternatives for building the interior of a smokehouse?
Several wood species are much better suited for building the interior of a smokehouse. Hardwoods like oak, hickory, maple, and fruitwoods (apple, cherry, pecan) are commonly used due to their neutral or desirable flavor profiles when burned. These woods impart smoky flavors that complement a wide range of foods.
Avoid softwoods like pine or fir for the smokehouse’s interior. Pine and fir are resinous and can impart unpleasant flavors to the smoked food, similar to cedar, but generally more acrid. Properly seasoned hardwoods offer a safe and predictable flavor contribution, allowing you to achieve the desired smoky taste without unwanted off-flavors.
How can I mitigate the risk of using cedar if I’m determined to use it in some capacity?
If you are determined to use cedar, perhaps for sentimental or aesthetic reasons, you must take steps to minimize flavor transfer. First, only use well-seasoned cedar that has had time to dry and release some of its aromatic oils. This reduces the intensity of the cedar flavor.
Second, strictly control the temperature of the smokehouse and avoid overheating, as higher temperatures accelerate the release of oils. Third, limit the amount of cedar used and consider only using it for non-critical areas, such as trim or accent pieces. Finally, thoroughly test your setup with inexpensive foods before attempting to smoke anything valuable.
Does the type of cedar matter when considering its suitability for a smokehouse?
Yes, the type of cedar does matter. Different cedar species have varying levels of aromatic oils and resins. Western red cedar, for example, is known for its particularly strong scent and flavor, making it a less desirable choice. Other cedar varieties might have a milder aroma.
However, even cedars with milder scents should still be approached with caution. It’s crucial to understand the specific properties of the cedar you intend to use and to carefully consider the potential for flavor transfer to your smoked foods. Remember, no cedar is entirely “flavor-free,” so even the mildest varieties carry some risk of imparting an unwanted taste.
Are there any specific situations where using cedar in a smokehouse might be acceptable?
There are rare situations where using cedar in a smokehouse might be acceptable, although these are highly specialized. For example, some individuals may intentionally use cedar to impart a very specific, strong cedar flavor to certain foods like salmon or cheese, creating a unique flavor profile for niche culinary purposes.
However, this is a highly unconventional practice and requires careful experimentation and control. It’s essential to understand the precise flavor characteristics you’re trying to achieve and to carefully monitor the smoking process to prevent the cedar flavor from becoming overpowering. Generally, for traditional smoking applications, avoiding cedar is the best practice.