As bad as I hate to say, google it, I have heard that it can no longer be
used in root beer making. Some cancer causing thing. This is what I was
told when, being in the business of selling soda I asked why root wasn't as
good as it used to be.


> wrote in message
...
> 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.