Page 162 - Turkey Book from Meathead

That’s right, let it catch fire and burn. You won’t see a lot of smoke, but that’s what you want. The truth is that billowing white smoke from smoldering wood does not taste as good as “blue smoke,” smoke whose particles are so small they don’t diract much light, so the smoke is thin, pale blue, and practically invisible. Those flames are combusting impurities that impart undesirable flavors. Let it burn!
Never use any kind of pine or sappy, soft wood unless you want meat that tastes like turpentine. Never use construction lumber because it is often treated with poisonous chemicals to discourage rot and termites.
Click here for a list of our favorite “stick” burners.