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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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24-10-2005, 08:32 PM
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Sassafras for smoking
"Steve M" wrote in message ... Can anyone recommend (or not) using sassafras as a wood for smoking? It seems to have a sweet smoke flavor when burned in a woodstove/fireplace. I've used a *LOT* of it with no ill effects. Doesn't seem to add as much flavor as you'd think from it's aroma, but it does smell wonderful when burning. I've used it both direct and indirect and it's pretty disappointing for direct cooking as it doesn't make coals worth a shit. Just kinda burns to ash. (ironically, ash makes wonderful coals. G) TFM® 
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