On Sat, 18 Jul 2009 15:24:41 -0500, "Granby" > wrote:

>Ok, so it has a sharper smell for lack of the right word, nothing I care
>for.
>"Brick" > wrote in message
nster.com...
>>
>> On 17-Jul-2009, "Granby" > wrote:
>>
>>> > wrote in message
>>> ...
>>> >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?
>>>
>>>
>>> As I remember SASSAFRAS. from a young girl, we had to drink the tea made
>>> from the roots every spring. Anyway, as I remember it stinks like all
>>> get
>>> out when they burned branches after trimming the tree. I also think
>>> there
>>> is a syrupy kind of residue from the burning. Could be wrong and I am
>>> sure
>>> someone will tell me if I am. I know for sure about the stinking wood
>>> part!
>>
>> Burning Sassafras is certainly aromatic, but I certainly would not put it
>> in the category of "Stink" any more then I would Hickory, Maple or
>> fruitwood.
>>
>> --
>> Brick (Socialist governments traditionally do make a financial mess.
>> They always run out of other people's money.
>> Magaret Thatcher, 5 Feb 1976)
>

I know that sassafras has a very sweey smell to it and can be used for
flavoring soda, tea, etc. I still don't know why it couldn't be used
for smoking though. Here is the link where I read it.
http://www.eaglequest.com/~bbq/faq2/8.html#8.4

I guess I'll just have to burn some for myself (not on the smoker) and
see what happens.