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?

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

> 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!

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)

Ok, so it has a sharper smell for lack of the right word, nothing I care
for.
"Brick" > wrote in message
ster.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)

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.

On Mon, 20 Jul 2009 07:35:13 -0400, wrote:

> 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

Sassafras has been banned as a food additive due to it's containing
cancerous/toxic compounds.

It's also used to make Exstacy. So maybe your brisket really *can*
produce orgasms. Move over chocolate - woman now want MEAT, and
lots of it.

-sw

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

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.

On 17-Jul-2009, 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?

Surprises me too. As a kid I cooked a lot of hotdogs over Sassafras as it
grew like a weed all over the place and was the most conveniently available
wood for a kid to build a fire. I never perceived anything evil about it.
It's
fair to say that it didn't kill me.

--
Brick (Socialist governments traditionally do make a financial mess.
They always run out of other people's money.
Magaret Thatcher, 5 Feb 1976)