Wise Old Owl
10-03-2010, 22:54
Follow the Wiki and see where this leads......
Wood creosote
Wood creosote is a colourless to yellowish greasy liquid with a smoky odor and burned taste. Other than looks and taste, the chemical makeup is totally different to coal tar creosote. It is made of plant phenolics (file:///wiki/Phenolics) rather than petrochemicals (file:///wiki/Petrochemicals): guaiacol (file:///wiki/Guaiacol), creosol (file:///wiki/Creosol), o-cresol (file:///wiki/O-cresol), and 4-ethylguaiacol (file:///wiki/4-ethylguaiacol).
Wood creosote has been used as a disinfectant (file:///wiki/Disinfectant), a laxative (file:///wiki/Laxative), and a cough treatment (file:///wiki/Cough_treatment), but these have mostly been replaced by newer medicines.
The popular Japanese Kampo (file:///wiki/Kampo) anti-diarrheic Seirogan (file:///w/index.php?title=Seirogan&action=edit&redlink=1) has 133 mg wood creosote (from beech, maple or oak wood) per adult dose as its primary ingredient. [2] (http://www.seirogan.co.jp/english/seihin/seirogan/index.html)
Wood creosote also protects wood from shrinking from the sun, losing its colour and moulding from the rain. Many companies use creosote to protect wood.[citation needed (file:///wiki/Wikipedia:Citation_needed)]
Coal tar creosote
See also: Carbolineum (file:///wiki/Carbolineum)
Another form of creosote is coal tar creosote. Coal tar creosote is the most widely used wood preservative (file:///wiki/Preservative) in the world. It is a thick, oily liquid typically amber to black in colour. The American Wood Preservers' Association states that creosote "shall be a distillate derived entirely from tars produced from the carbonization of bituminous coal." Coal tar used for certain applications may be a mixture of coal tar distillate and coal tar. See, AWPA Standards (http://www.awpa.com/standards/index.asp)
The prevailing use of creosote is to preserve wooden utilities/telephone poles, railroad cross ties (file:///wiki/Railroad_tie), switch ties, and bridge timbers from decay. Due to its carcinogenic (file:///wiki/Carcinogen) character, the European Union has regulated the quality of creosote for the EU market [1] (http://www.whiteblaze.net/forum/newthread.php?do=newthread&f=429#cite_note-0) and requires that the sale of creosote be limited to professional users.[2] (http://www.whiteblaze.net/forum/newthread.php?do=newthread&f=429#cite_note-1)[3] (http://www.whiteblaze.net/forum/newthread.php?do=newthread&f=429#cite_note-2)
Health effects of coal tar creosote
According to the Agency for Toxic Substances and Disease Registry (ATSDR), eating food or drinking water contaminated with high levels of coal tar creosote may cause a burning in the mouth and throat, and stomach pains.
ATDSR also states that brief direct contact with large amounts of coal tar creosote may result in a rash or severe irritation of the skin, chemical burns of the surfaces of the eyes (file:///wiki/Eyes), convulsions (file:///wiki/Convulsions) and mental confusion, kidney or liver problems, unconsciousness (file:///wiki/Unconsciousness), and even death (file:///wiki/Death). Longer direct skin contact with low levels of creosote mixtures or their vapors can result in increased light sensitivity, damage to the cornea (file:///wiki/Cornea), and skin damage. Longer exposure to creosote vapors can cause irritation (file:///wiki/Irritation) of the respiratory tract (file:///wiki/Respiratory_tract).
The International Agency for Research on Cancer (file:///wiki/International_Agency_for_Research_on_Cancer) (IARC) has determined that coal tar creosote is probably carcinogenic (file:///wiki/Carcinogenic) to humans, based on adequate animal evidence and limited human evidence. It is instructive to note that the animal testing relied upon by IARC involved the continuous application of creosote to the shaved skin of rodents (file:///wiki/Rodents). After weeks of creosote application, the animals (file:///wiki/Animals) developed cancerous skin lesions and in one test, lesions of the lung. The United States Environmental Protection Agency (file:///wiki/United_States_Environmental_Protection_Agency) has stated that coal tar creosote is a probable human carcinogen (file:///wiki/Carcinogen) based on both human and animal studies.[5] (http://www.whiteblaze.net/forum/newthread.php?do=newthread&f=429#cite_note-4) As such, the Federal Occupational Safety and Health Administration (file:///wiki/Occupational_Safety_and_Health_Administration) (OSHA) has set a permissible exposure limit of 0.2 milligrams of coal tar creosote per cubic meter of air (0.2 mg/m3) in the workplace during an 8-hour day, and the Environmental Protection Agency (EPA) requires that spills or accidental releases into the environment of one pound (0.454 kg) or more of creosote be reported to them.[6] (http://www.whiteblaze.net/forum/newthread.php?do=newthread&f=429#cite_note-5)
There is no unique exposure pathway of children to creosote. Children exposed to creosote will probably experience the same health effects seen in adults exposed to creosote. It is unknown whether children differ from adults in their susceptibility to health effects from creosote.
A 2005 mortality study of creosote workers found no evidence supporting an increased risk of cancer death, as a result of exposure to creosote. Based on the findings of the largest mortality study to date of workers employed in creosote wood treating plants, there is no evidence that employment at creosote wood-treating plants or exposure to creosote-based preservatives was associated with any significant mortality increase from either site-specific cancers or non-malignant diseases. The study consisted of 2,179 employees at eleven plants in the United States where wood was treated with creosote preservatives. Some workers began work in the 1940s to 1950s. The observation period of the study covered 1979- 2001. The average length of employment was 12.5 years. One third of the study subjects were employed for over 15 years.[7] (http://www.whiteblaze.net/forum/newthread.php?do=newthread&f=429#cite_note-6)
Soot wart (This is why you have this post)
Soot wart (or chimney sweep's cancer) is a squamous cell carcinoma (file:///wiki/Squamous_cell_carcinoma) of the skin of the scrotum. It has the distinction of being the first reported form of occupational cancer, and was initially identified by Percival Pott (file:///wiki/Percival_Pott) in 1775.
The name came about as it was initially noticed as prevalent amongst chimney sweeps (file:///wiki/Chimney_sweep). Decades later, it was noticed to occur amongst gas plant and oil shale workers, and it was later found that certain constituents of tar, soot, and oils, known as polycyclic aromatic hydrocarbons (file:///wiki/Polycyclic_aromatic_hydrocarbons), were found to cause cancer in laboratory animals
Wood
The choice and combination of woods burned result in different flavors imparted to the meat. Woods commonly selected for their flavor include mesquite (file:///wiki/Mesquite), hickory (file:///wiki/Hickory), maple (file:///wiki/Maple), guava (file:///wiki/Guava), kiawe (file:///wiki/Kiawe), cherry (file:///wiki/Cherry), pecan (file:///wiki/Pecan), apple (file:///wiki/Apple) and oak (file:///wiki/Oak). Woods to avoid include conifers (file:///wiki/Conifers). These contain resins and tars, which impart undesirable resinous and chemical flavors. If these woods are used, they should be burned in a catalytic grill, such as a rocket stove (file:///wiki/Rocket_stove), so that the resins and tars are completely burned before coming into contact with the food.
Different types of wood burn at different rates. The heat also varies by the amount of wood and controlling the rate of burn through careful venting. Wood and charcoal are sometimes combined to optimize smoke flavor and consistent burning.
Charcoal
Cooking with charcoal, like cooking with gas, is a more manageable approximation of cooking over a wood fire. Charcoal does not impart the rich flavor of cooking over hardwoods but is cheap and easy to purchase in sizes appropriate for close proximity cooking in typical commercially available home grills and griddles.
Charcoal gridironing generally begins with purchasing a commercial bag of processed charcoal briquettes (file:///wiki/Briquettes). An alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal, but unlike briquettes, it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who dislike artificial binders used to hold briquettes in their shape, and it also burns hotter and responds to changes in airflow much more quickly. Charcoal cannot be burned indoors because poisonous carbon monoxide (CO) is a combustion product.[ (http://www.whiteblaze.net/forum/newthread.php?do=newthread&f=429#cite_note-20)21] (http://www.whiteblaze.net/forum/newthread.php?do=newthread&f=429#cite_note-20) Carbon monoxide fumes may contribute to the pink color taken on by barbecued meats after slow cooking in a smoker. Many barbecue aficionados prefer charcoal over gas (natural gas or propane) for the authentic flavor the coals provide.
Natural gas, propane, and electricity
A typical propane barbecue grill in an urban backyard
Grilling with natural gas, propane, or electricity is a step further removed from cooking over a wood fire. Despite this, and the higher cost of a gas grill over a charcoal grill, many people continue to prefer cooking over a gas flame or electric element. There are also some hybrid charbroilers and griddles that combine these two energy sources together for cooking.
Gas grills are easy to light. The heat is easy to control via knob-controlled gas valves on the burners, so the outcome is very predictable. Gas grills give very consistent results, although some charcoal and wood purists argue that it lacks the flavors available only from cooking with charcoal. Advocates of gas grills claim that gas cooking lets you "taste the meat, not the heat" because it is claimed that charcoal grills may deposit traces of coal tar (file:///wiki/Coal_tar) on the food. Many grills are equipped with thermometers, further simplifying the barbecuing experience. However, propane and natural gas produce a "wet" heat (combustion byproducts (file:///wiki/Propane#Properties_and_reactions) include water vapor) that can change the texture of foods cooked over such fuels.[22] (http://www.whiteblaze.net/forum/newthread.php?do=newthread&f=429#cite_note-21)
Added wood smoke flavor can be imparted on gas and electric grills using water-soaked wood chips placed in an inexpensive smoker box (file:///w/index.php?title=Smoker_box&action=edit&redlink=1) (a perforated metal box), or simply a perforated foil pouch, under the grilling grate and over the heat. It takes some experience in order to keep the chips smoking consistently without catching fire; some high-end gas grills include a built-in smoker box with a dedicated burner to simplify the task. Using such smokers on quick-grilled foods (steaks, chops (file:///wiki/Meat_chop), burgers (file:///wiki/Hamburger)) nearly duplicates the effects of wood and charcoal grills, and they can actually make grilling some longer-cooked foods, such as ribs, easier, since the "wet" heat makes it easier to prevent the meat from drying out.
Well if you got this far
Kingsford is Pine / Coal Dust / building byproducts (more pine and stuff)
Back to lump and gas for me!
Wood creosote
Wood creosote is a colourless to yellowish greasy liquid with a smoky odor and burned taste. Other than looks and taste, the chemical makeup is totally different to coal tar creosote. It is made of plant phenolics (file:///wiki/Phenolics) rather than petrochemicals (file:///wiki/Petrochemicals): guaiacol (file:///wiki/Guaiacol), creosol (file:///wiki/Creosol), o-cresol (file:///wiki/O-cresol), and 4-ethylguaiacol (file:///wiki/4-ethylguaiacol).
Wood creosote has been used as a disinfectant (file:///wiki/Disinfectant), a laxative (file:///wiki/Laxative), and a cough treatment (file:///wiki/Cough_treatment), but these have mostly been replaced by newer medicines.
The popular Japanese Kampo (file:///wiki/Kampo) anti-diarrheic Seirogan (file:///w/index.php?title=Seirogan&action=edit&redlink=1) has 133 mg wood creosote (from beech, maple or oak wood) per adult dose as its primary ingredient. [2] (http://www.seirogan.co.jp/english/seihin/seirogan/index.html)
Wood creosote also protects wood from shrinking from the sun, losing its colour and moulding from the rain. Many companies use creosote to protect wood.[citation needed (file:///wiki/Wikipedia:Citation_needed)]
Coal tar creosote
See also: Carbolineum (file:///wiki/Carbolineum)
Another form of creosote is coal tar creosote. Coal tar creosote is the most widely used wood preservative (file:///wiki/Preservative) in the world. It is a thick, oily liquid typically amber to black in colour. The American Wood Preservers' Association states that creosote "shall be a distillate derived entirely from tars produced from the carbonization of bituminous coal." Coal tar used for certain applications may be a mixture of coal tar distillate and coal tar. See, AWPA Standards (http://www.awpa.com/standards/index.asp)
The prevailing use of creosote is to preserve wooden utilities/telephone poles, railroad cross ties (file:///wiki/Railroad_tie), switch ties, and bridge timbers from decay. Due to its carcinogenic (file:///wiki/Carcinogen) character, the European Union has regulated the quality of creosote for the EU market [1] (http://www.whiteblaze.net/forum/newthread.php?do=newthread&f=429#cite_note-0) and requires that the sale of creosote be limited to professional users.[2] (http://www.whiteblaze.net/forum/newthread.php?do=newthread&f=429#cite_note-1)[3] (http://www.whiteblaze.net/forum/newthread.php?do=newthread&f=429#cite_note-2)
Health effects of coal tar creosote
According to the Agency for Toxic Substances and Disease Registry (ATSDR), eating food or drinking water contaminated with high levels of coal tar creosote may cause a burning in the mouth and throat, and stomach pains.
ATDSR also states that brief direct contact with large amounts of coal tar creosote may result in a rash or severe irritation of the skin, chemical burns of the surfaces of the eyes (file:///wiki/Eyes), convulsions (file:///wiki/Convulsions) and mental confusion, kidney or liver problems, unconsciousness (file:///wiki/Unconsciousness), and even death (file:///wiki/Death). Longer direct skin contact with low levels of creosote mixtures or their vapors can result in increased light sensitivity, damage to the cornea (file:///wiki/Cornea), and skin damage. Longer exposure to creosote vapors can cause irritation (file:///wiki/Irritation) of the respiratory tract (file:///wiki/Respiratory_tract).
The International Agency for Research on Cancer (file:///wiki/International_Agency_for_Research_on_Cancer) (IARC) has determined that coal tar creosote is probably carcinogenic (file:///wiki/Carcinogenic) to humans, based on adequate animal evidence and limited human evidence. It is instructive to note that the animal testing relied upon by IARC involved the continuous application of creosote to the shaved skin of rodents (file:///wiki/Rodents). After weeks of creosote application, the animals (file:///wiki/Animals) developed cancerous skin lesions and in one test, lesions of the lung. The United States Environmental Protection Agency (file:///wiki/United_States_Environmental_Protection_Agency) has stated that coal tar creosote is a probable human carcinogen (file:///wiki/Carcinogen) based on both human and animal studies.[5] (http://www.whiteblaze.net/forum/newthread.php?do=newthread&f=429#cite_note-4) As such, the Federal Occupational Safety and Health Administration (file:///wiki/Occupational_Safety_and_Health_Administration) (OSHA) has set a permissible exposure limit of 0.2 milligrams of coal tar creosote per cubic meter of air (0.2 mg/m3) in the workplace during an 8-hour day, and the Environmental Protection Agency (EPA) requires that spills or accidental releases into the environment of one pound (0.454 kg) or more of creosote be reported to them.[6] (http://www.whiteblaze.net/forum/newthread.php?do=newthread&f=429#cite_note-5)
There is no unique exposure pathway of children to creosote. Children exposed to creosote will probably experience the same health effects seen in adults exposed to creosote. It is unknown whether children differ from adults in their susceptibility to health effects from creosote.
A 2005 mortality study of creosote workers found no evidence supporting an increased risk of cancer death, as a result of exposure to creosote. Based on the findings of the largest mortality study to date of workers employed in creosote wood treating plants, there is no evidence that employment at creosote wood-treating plants or exposure to creosote-based preservatives was associated with any significant mortality increase from either site-specific cancers or non-malignant diseases. The study consisted of 2,179 employees at eleven plants in the United States where wood was treated with creosote preservatives. Some workers began work in the 1940s to 1950s. The observation period of the study covered 1979- 2001. The average length of employment was 12.5 years. One third of the study subjects were employed for over 15 years.[7] (http://www.whiteblaze.net/forum/newthread.php?do=newthread&f=429#cite_note-6)
Soot wart (This is why you have this post)
Soot wart (or chimney sweep's cancer) is a squamous cell carcinoma (file:///wiki/Squamous_cell_carcinoma) of the skin of the scrotum. It has the distinction of being the first reported form of occupational cancer, and was initially identified by Percival Pott (file:///wiki/Percival_Pott) in 1775.
The name came about as it was initially noticed as prevalent amongst chimney sweeps (file:///wiki/Chimney_sweep). Decades later, it was noticed to occur amongst gas plant and oil shale workers, and it was later found that certain constituents of tar, soot, and oils, known as polycyclic aromatic hydrocarbons (file:///wiki/Polycyclic_aromatic_hydrocarbons), were found to cause cancer in laboratory animals
Wood
The choice and combination of woods burned result in different flavors imparted to the meat. Woods commonly selected for their flavor include mesquite (file:///wiki/Mesquite), hickory (file:///wiki/Hickory), maple (file:///wiki/Maple), guava (file:///wiki/Guava), kiawe (file:///wiki/Kiawe), cherry (file:///wiki/Cherry), pecan (file:///wiki/Pecan), apple (file:///wiki/Apple) and oak (file:///wiki/Oak). Woods to avoid include conifers (file:///wiki/Conifers). These contain resins and tars, which impart undesirable resinous and chemical flavors. If these woods are used, they should be burned in a catalytic grill, such as a rocket stove (file:///wiki/Rocket_stove), so that the resins and tars are completely burned before coming into contact with the food.
Different types of wood burn at different rates. The heat also varies by the amount of wood and controlling the rate of burn through careful venting. Wood and charcoal are sometimes combined to optimize smoke flavor and consistent burning.
Charcoal
Cooking with charcoal, like cooking with gas, is a more manageable approximation of cooking over a wood fire. Charcoal does not impart the rich flavor of cooking over hardwoods but is cheap and easy to purchase in sizes appropriate for close proximity cooking in typical commercially available home grills and griddles.
Charcoal gridironing generally begins with purchasing a commercial bag of processed charcoal briquettes (file:///wiki/Briquettes). An alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal, but unlike briquettes, it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who dislike artificial binders used to hold briquettes in their shape, and it also burns hotter and responds to changes in airflow much more quickly. Charcoal cannot be burned indoors because poisonous carbon monoxide (CO) is a combustion product.[ (http://www.whiteblaze.net/forum/newthread.php?do=newthread&f=429#cite_note-20)21] (http://www.whiteblaze.net/forum/newthread.php?do=newthread&f=429#cite_note-20) Carbon monoxide fumes may contribute to the pink color taken on by barbecued meats after slow cooking in a smoker. Many barbecue aficionados prefer charcoal over gas (natural gas or propane) for the authentic flavor the coals provide.
Natural gas, propane, and electricity
A typical propane barbecue grill in an urban backyard
Grilling with natural gas, propane, or electricity is a step further removed from cooking over a wood fire. Despite this, and the higher cost of a gas grill over a charcoal grill, many people continue to prefer cooking over a gas flame or electric element. There are also some hybrid charbroilers and griddles that combine these two energy sources together for cooking.
Gas grills are easy to light. The heat is easy to control via knob-controlled gas valves on the burners, so the outcome is very predictable. Gas grills give very consistent results, although some charcoal and wood purists argue that it lacks the flavors available only from cooking with charcoal. Advocates of gas grills claim that gas cooking lets you "taste the meat, not the heat" because it is claimed that charcoal grills may deposit traces of coal tar (file:///wiki/Coal_tar) on the food. Many grills are equipped with thermometers, further simplifying the barbecuing experience. However, propane and natural gas produce a "wet" heat (combustion byproducts (file:///wiki/Propane#Properties_and_reactions) include water vapor) that can change the texture of foods cooked over such fuels.[22] (http://www.whiteblaze.net/forum/newthread.php?do=newthread&f=429#cite_note-21)
Added wood smoke flavor can be imparted on gas and electric grills using water-soaked wood chips placed in an inexpensive smoker box (file:///w/index.php?title=Smoker_box&action=edit&redlink=1) (a perforated metal box), or simply a perforated foil pouch, under the grilling grate and over the heat. It takes some experience in order to keep the chips smoking consistently without catching fire; some high-end gas grills include a built-in smoker box with a dedicated burner to simplify the task. Using such smokers on quick-grilled foods (steaks, chops (file:///wiki/Meat_chop), burgers (file:///wiki/Hamburger)) nearly duplicates the effects of wood and charcoal grills, and they can actually make grilling some longer-cooked foods, such as ribs, easier, since the "wet" heat makes it easier to prevent the meat from drying out.
Well if you got this far
Kingsford is Pine / Coal Dust / building byproducts (more pine and stuff)
Back to lump and gas for me!