Waste aside, and possible poison aside, you don’t want to cook over softwoods because they don’t give your food a good flavor. And it’s specifically the resins and pitch—exactly what makes fatwood a great fire starter—that will make your burger taste like turpentine. Use only enough fatwood to get your fire started, and only at the beginning.

This has got me thinking: If fatwood is so fat, why do they also call it lighter wood?