honestly when i cook i have never given a thought as to what type of wood i burn or use few skewers and never really will,except like i said i wouldnt want to use poison ivy as a skewer even though i'm not allergic to it
It's hearsay, but a friend of a friend cooked something on skewers of either poison oak or poison ivy (I don’t remember which), and suffered for it. I don't think you want to get near the smoke when either of them are burning, let alone let them near your food.
