A comment on the thread about discarding cuttoffs got me wondering...

...just what types of wood are and are not suitable for grilling foods over?

I use a lot of my scraps for summer fires in a fire pit and the like.

Normally have a good bit of red & white oak, cherry, walnut, maple and
aromatic (eastern red) cedar.

Also, has anyone done this on a gas grill or just on a charcoal grill?

A nicely smoked steak and a cold beer after a day in the shop, sound good to
me.

ThankX All,

Ron