Ground wood chips in flour as seasoning/"smoky" flavouring???
Did the search, but found nothing exactly fitting my question.
A buddy wants to introduce a smoky flavour into his bread. We rejected liquid smoke  because even though it's a generally natural ingredient, we don't like some of the products out there. Another option I suggested one option to consider could smoking the flour . He said he also has mesquite wood chips at home, which led to this head scratcher.
I know mesquite flour is made from grinding the plant's pods , not the wood or bark. That said, can anyone see problems with, say, roasting some wood chips, then grinding them to fine sawdust to include in the flour (say, 2-3% of flour weight like a seasoning) as a way of making the bread a bit smokier?
Anybody know if wood chips one buys to smoke things have extra chemicals added that could create a problem?
Any advice on this greatly appreciated.