On Mon 20 Jul 2009 04:35:13a, told us...

> 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
onster.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.
>

Sassafras is now considered to be a potential carcinogen.

--
Wayne Boatwright
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The more you eat, the less flavor; the less you eat, the more
flavor. Chinese Proverb