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Woods For Smoking - Page 2

post #21 of 168
Thread Starter 
If you got more pecan than you can use Rodger, I'll be glad to take some off your hands. I'll even send you the $$ for the shipping fees in advance.
post #22 of 168

Re: Woods For Smoking

That's not a problem Dutch. I got the box my Cherry came shipped in, I'll box you some up and send it to you. PM me with an Addy.

PS - This is fresh and you will have to let it age. I've used up about all my aged pecan. 8)
post #23 of 168
Thread Starter 
Sent ya a PM , Rodger.
post #24 of 168
Just wondering for Maple I have a silver maple is that any good for smoking?

I just found out I might be able to get my hands of a full crabapple tree I have to see though.
post #25 of 168

Re: Woods For Smoking

Thanks for the list Dutch that will be a big help to a new smoker like myself.

There were a few woods on the list that I would not even have thought you could use for smoking.

post #26 of 168
[quote=Dutch;7627]This is information that was provided as a download from bigdaddyviking. . .

Reference guide for Woods used to Smoke Food

Types of wood that is unsuitable or even poisonous when used for grilling. Don't use any wood from conifer trees, such as PINE, FIR, SPRUCE, REDWOOD, CEDAR, CYPRESS, etc.

Which brings me to wonder ...... why is salmon put on a cedar plank????

post #27 of 168
The way I heard it was first you tack the fish to the board, then season it with whatever rub or seasonings you like, then smoke it, after which you throw away the fish and eat the smoked and seasoned board... PDT_Armataz_01_05.gifPDT_Armataz_01_23.gif

Sorry!...Please forgive me!...Couldn't resist that one!... icon_redface.gif

Seriously though...I wonder if has to do with the cedar imparting flavor or aroma to the fish...kinda like the way that cedar is used to make the boxes in which fine cigars are aged before packaging, as well as the lining inside a humidor to store them in. Could that possibly be the reason why?
Somehow though...I just can't imagine cedar flavored fish!... PDT_Armataz_01_27.gif
How-some-ever...maybe it's worth a try.....

Until later...
post #28 of 168
Down here its post-oak and pecan for the most part, but you can find most any kind of hardwood due to the number of smokers in Texas. The one I do have a hard time locating is alder, I used to use that all the time for smoked salmon back in Oregon, down here it's as almost as rare as the salmon are.
post #29 of 168
I get it now ... the fish is used to take away that cedary smell! PDT_Armataz_01_28.gif
post #30 of 168
Has anyone ever used cotton wood ? Thats one of the ones I've never heard of. If I would have know that before I could have been saving a fortune on fuel.
post #31 of 168
Any of the hardwoods are good ... just make sure they are seasoned at least 6 months.
post #32 of 168
What's a good time for drying, say a fresh cut apple tree how long would you go before trying to use it and whats a good visual to let you know its good to go.
post #33 of 168
Usually at least 6 months.

Hope that helps!
post #34 of 168
Sassafras is listed as unsuitable in the original post in this thread. Anybody know why? It was included in a 'Gourmet Mix' of smoking woods that I purchased at WalMart a number of years ago. The mix was quite good which I attributed to the sassafras because I was familiar with the others.

post #35 of 168
Hmm well, perhaps it's "unsuitable" alone. Sassafras would seem to me to be a very aromatic wood, with a high volatile oil content. Perhaps used as a small addition "flavoring" wood it has it's place? A shot in the dark-
post #36 of 168


I found this information;

Sassafras is a medium to large tree that is native to North America, growing abundantly in the eastern half of the continent. Each sassafras tree usually has three types of different shaped leaves that appear as a three lobed finger-like leaf, a mitten shaped leaf and a single oval shaped leaf. When the leaves or bark are crushed, the sassafras gives off a pleasant aromatic sent reminiscent of root beer. In fact, root beer was first made using the roots of sassafras, although sassafras is no longer an ingredient.
The sassafras tree has green or yellow flowers that bloom in April and May. In August and October, the tree bears fleshy blue fruits that are enjoyed by songbirds, bobwhites, wild turkeys and black bears. The twigs of the sassafras tree are also part of the diet of marsh rabbits and white tail deer.
Human beings have also found many uses for sassafras. The lumber derived from the sassafras tree is sturdy, thick and coarse, and it is commonly used for making rustic barrels, buckets, small boats, canoes and furniture. Yellow or orange dye can also be made from the bark of the sassafras tree. Sassafras is also a good source of firewood, because it is slow to burn and releases a pleasant fragrance.
Sassafras has many medicinal qualities. For centuries, people have been using this plant as an antibacterial and antiviral agent. It is also used to thin the blood and increase liver function by helping to remove toxins from the body. Some other uses include treatment for rheumatism, breaking a tobacco habit, treating skin rashes and use as a stimulant. Centuries ago, in Europe, sassafras was used to treat syphilis.
Sassafras tea is made from the leaves and roots of the tree and is a common way for people to reap the plant's medicinal benefits. Many people simply enjoy the flavor of sassafras. However, in the United States, the Food and Drug Administration has banned the use of sassafras in food and beverages because it contains safrole, an oil believed to be carcinogenic.

.... and this

In 1960, the U. S. Food and Drug Administration (FDA) banned the use of sassafras oil and safrole in foods and d**gs based on the animal studies and human case reports. Several years later, the sale of sassafras oil, roots, or tea was prohibited by law. Subsequently, both Canada and the United States have passed laws against the sale of any consumable products (beverages, foods, cosmetics, health products such as toothpaste, and others) that contain more than specific small amounts of safrole.

... here's the kicker

It is also used in the manufacture of the drug ecstasy, and as such, its transport is monitored internationally.

Hmmm.... Uncle Sam wouldn't like that!
post #37 of 168
My father always used some sassafras when we cold smoked sausage and I have drank sassafras tea many times. A lot of the old timers around when I was growing up wanted sassafras tea in the spring as a tonic. We always dug the roots in the early spring just as the sap starts flowing up. We would peel the bark from the roots and boil it to make the tea. According to an episode of AB's Feasting on Asphalt II, file(as in file gumbo) is made from dried and crushed sassafras leaves. Apparently it's not immediately lethal!icon_eek.gif

post #38 of 168
I too drank sass tea from my grandma. I think that this is one of those..bad for you today...good for you tomorrow things. I have personally had friends that have used it for smoking a fresh ham with success with a mild yet sweet flavor.
post #39 of 168
Excellent reference on the first post.

This weekend I decided to smoke an old ham that I had injected/cured with brine and then put in the freezer. I didn't want to use the mesquite that I had on hand so I went to the orchard where I had just did some winter trimming. I got a few green chunks of apple and peach wood. The ham made some pretty darn good sandwich meat. I hadn't used those woods before so I was doing some experimenting. I think I'll have to go back to the brush pile and stock up on those. I also have apricot, pear and plum trees. This could be useful.
post #40 of 168
Green wood can be a bit strong ... it is better to season for at least 6 months prior to use. Any of the fruit woods are excellent to smoke with!
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