When grilling, it is best to avoid soft woods or wood that has a high sap or tanin content such as pine, fir, spruce, redwood, eastern red cedar, juniper, cyprus, or oleander, as they can release fumes that can be harmful to your health, as well as leave soot on your food. Also be sure whatever wood you sue is free of glue, paint, stain, mold, fungus, etc.
Other woods to avoid (besides the ones natvang has given) are: elm, eucalyptus, sassafras, and sycamore.
If you don’t like a smell of a certain tree, I would avoid grilling with it. But here is a list of woods that are good for grilling with: http://bbq.about.com/cs/cookingtips/a/aa051097_2.htm
Here’s a link that gives the flavor profiles of many different kinds of wood that can be used for grilling and smoking, as well as some types of wood to avoid.
As would probably be obvious, avoid old wood, wood from dubious sources such as lumber yard scraps or pallets, as well as pressure-treated or stained wood of any kind. And, as natvang has listed, always avoid evergreens.
Avoid cherry wood because it releases cyanide from its stored form, prussic acid. Most of the cyanide is contained in the leaves and pits. Yet, it is best to avoid using cherry for cooking food because this toxic smoke could enter food.
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