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Sassafras/Cherry/Walnut wood with what foods?

YukonBill
YukonBill Posts: 23
edited March 2012 in EggHead Forum
Visited STL recently for a wedding and found some BBQ wood for sale at the farmers market (note: this was awesome) so I picked some up and brought it home with me.  They had hickory, cherry, walnut and sassafras for sale and I'm wondering what direction to go with each of them.  Any suggestions from the forum?
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Comments

  • gatortoe
    gatortoe Posts: 4
    I would be careful with sassafras, the FDA banned sassafras use in 1979.
    Smoking in Prosper
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  • gdenby
    gdenby Posts: 6,239
    As far as I know, the FDA banned sassafras roots for making sassafras tea. Not for smoking. However, some woodworkers do report an allergic reaction to sassafras dust. It may not be the best for smoke. Likewise, some wood workers get allergic reactions to walnut, altho' I don't know if it is from all kinds of walnut. I've read stuff online about walnut making a heavy or bitter smoke flavor.

    Cherry and hickory are very good. Hickory is suitable for something that should have a strong smoke flavor, like ribs. Cherry is milder. I like it with pork chops, or chicken.
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