Whatever the size of the smoking operation, it is imperative that a hardwood fire be used. The softwood of conifers such as spruce and pine contains pitch, which produces a film on the meat and imparts a bitter taste.
Softwoods contain higher levels of air and sap, as they are a pine cone-producing species. So not only does the wood burn extremely fast, which is opposite of the “low and slow” barbecue practice, the flavors can be quite unpleasant and even toxic.
