Save that sawdust "manufactured" in your home workshop, soak a handful in water and spread it across the charcoal in your outdoor grill just before you throw on those slices of steak. The smoke from the particles of wood (any kind) will add a notable flavor to the meat.
By duckie-do from Cortez, CO
Beware of this, however: Do not use plywood sawdust. It has adhesives gluing that plywood together that should not be used for food prep! (or in animal bedding). Also: treated lumber is TOXIC. DO NOT USE any sawdust UNLESS it's PURE WOOD: Oak, Pecan, Mesquite, Apple (or any of the fruit trees minus Walnut). Pine has a lot of resin, especially in the knots. Use caution.
It's a good idea but I am sorry I have to add more not good to it. Beware because there are many types of timber that are unsuitable or even poisonous when used for grilling, including any wood from Conifer Trees, such as PINE, FIR, SPRUCE, REDWOOD, CEDAR, CYPRESS, etc.
Not a good idea. As stated, some wood is not suitable for this use. If you want the "flavor" of wood, you can purchase chunks of hickory, apple, mesquite, etc. Look for them in the outdoor/garden section of any big box store.
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