Thread: Woods Not to use
View Single Post
  #2 (permalink)   Report Post  
Posted to alt.food.barbecue
Dave Bugg Dave Bugg is offline
external usenet poster
  
Posts: 3,622
Default Woods Not to use
wrote:
> I was reading through the BBQ FAQ and saw a list of woods not to use.
> Most of which didn't surprise me but one did. SASSAFRAS. Why shouldn't
> this wood be used? I would think it would impart a slightly sweet
> flavor.....no?

I've not known wood to introduce salty or sweet. Bitterness, tanginess...
yes. Turpentine, (softwoods) yes. Some wood more mild, others more strong.
BUT.... a big part of the equation is how much smoke does the pit master
allow the meat to be exposed to, and for how long.
--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan


Reply With QuoteReply With Quote