Sterilizing Sticks

[teslas intern]

Think of fresh wood like steak and punky wood like hamburger. If there are cracks and channels for water to get to the core of the wood, mold and bacteria can be there also, and the core temperature must be well cooked (which is why a rare steak is not a health threat, but hamburger can be bad). But if the wood is solid, a surface treatment should do. My advice is to cook at a lower temp, like 250, if boiling water can kill anything, that temp should work fine, and it should be impossible to catch the wood on fire, and make sure you leave it in long enough to get the core up to temp.