In short, smoked meat is contaminated meat.

“The smoke itself is a source of contaminants that can be harmful,” Culbertson explains. Harmful substances called polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) form when meat is cooked at very high temperatures.

“These compounds are created when fluids and fat drip from the meat onto the heat source and as a byproduct of the smoke,” Culbertson says. “Aromatic rings are formed, creating these harmful compounds that are transported to the meat from the smoke.”

Use hardwoods. “Home smokers should take care to choose wood that does not have resins, like pine and other softwoods do,” Culbertson advises. “Fuel choice should be of hardwoods only.”

Some of the so called experts are so far to the left (PETA) idiots. I bet they love their fresh Green Pine smoked meat.

The article literally says not to use pine.

It's true. Smoked meats contain carcinogens. This is not new information, it's been known for years.

Don't worry these ribs are illegal in California.

So should I quit using crepe myrtle wood in my smoker?

Eat what you want. One thing is for certain, we all die. So die happy