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#1 Justaguy

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Posted 02 November 2011 - 06:46 AM

I have a 55 gallon trash bag full of Pear wood, one full of Cherry wood and once I get to my friend with the big chipper with this apple I will have around 2 full of Apple chips, but my question concerns another tree I have been given access to which is Sugar Maple.
Has anyone used Sugar Maple chips for smoking and if so what thoughts do you have on them?
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#2 POTAWIE

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Posted 02 November 2011 - 07:32 AM

I use lots of maple, sweet and mild flavor. I often mix it with stronger flavored woods
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#3 gnslngr

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Posted 02 November 2011 - 01:26 PM

I use lots of maple, sweet and mild flavor. I often mix it with stronger flavored woods

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#4 ajijoe

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Posted 02 November 2011 - 05:50 PM

oh if you could get some SASSAFRAS i have friends that smoke deer jerky with it and its slamming!! :dance:

thanks your friend Joe

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#5 Justaguy

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Posted 02 November 2011 - 06:32 PM

just did 40 minutes round trip to get the fallen limb I was told I could have only to find out the neighbor is now getting it but I can cut the tree down if I want. That would be fine if it wasn't 10 feet from their house. I don't want to risk property damage. Oh well maybe I will find some in the future.
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#6 LanMan

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Posted 02 November 2011 - 06:59 PM

I'll have to give the sassafras a try as I have plenty of small ones around and am always clearing new space.

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#7 Cerberus

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Posted 03 November 2011 - 07:30 AM

just did 40 minutes round trip to get the fallen limb I was told I could have only to find out the neighbor is now getting it but I can cut the tree down if I want. That would be fine if it wasn't 10 feet from their house. I don't want to risk property damage. Oh well maybe I will find some in the future.

Go to Home depot and get a Fiskars telescoping limb saw. They go for ~ 40 bucks and telescope out ~ 12 feet. You should be able to get a few of the lower limbs with it. I have one and I cut through 8 inch diameter limbs in less than ten minutes.
The saw blade is a beast.
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#8 Justaguy

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Posted 03 November 2011 - 07:33 AM

I actually have an older one and thought about it but these are high up limbs due to the former owners apparent need to be a "Better Homes and Gardens" home. I may have to take a ladder with the next time, if I go down there again.
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#9 POTAWIE

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Posted 03 November 2011 - 07:52 AM

Sassafras is said to cause cancer in rats and is often on the list of woods not to smoke with. I've never use it personally but I've also never heard of any real problems from those who do use it

I've read where they recomend removing the bark before smoking with it and making sure it is at least 6 months seasoned in split form. 1 year if the wood is not split.
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#10 ajijoe

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Posted 04 November 2011 - 06:17 PM

I'll have to give the sassafras a try as I have plenty of small ones around and am always clearing new space.

YOU WILL LOVE IT!!

its a great wood, been eating that deer jerky smoked with sassafras since i was a small boy
you wont be sorry

thanks your friend joe

Sassafras is said to cause cancer in rats and is often on the list of woods not to smoke with. I've never use it personally but I've also never heard of any real problems from those who do use it

I've read where they recomend removing the bark before smoking with it and making sure it is at least 6 months seasoned in split form. 1 year if the wood is not split.

remember these are the same people that say some of the active agents in green tea but the Chinese seem live longer than most people

there also the same people that cant make up there mind about eggs

there good for there not good for you and it goes on and on and on
im not saying that its not true, but you just cant trust indecisive people

besides the amount of saferol you would get it very small and most gets destroyed in the burning process and yes removing the bark would be advisable because the highest percentage of saferol is in the bark ageing is a good idea also

i never seen any problems with it in anyone

hope this helps

thanks your friend joe

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#11 POTAWIE

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Posted 05 November 2011 - 06:25 AM

Actually you'd probably want to remove bark and season any type of smoking wood. Bark and green wood should be avoided
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#12 ajijoe

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Posted 05 November 2011 - 12:10 PM

Actually you'd probably want to remove bark and season any type of smoking wood. Bark and green wood should be avoided

yes that is correct

thanks your friend Joe

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#13 gnslngr

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Posted 05 November 2011 - 10:58 PM

No antioxidants would survive the coals-and I have a theory that lab rats aren't really that healthy to begin with(seen a few "labs"...hence the theory)haha.
Allspice/pimento wood....anybody ever use this? Some jerk stands in Jamaica use this to add flavor to the jerk chicken and pork ...but details have escaped me.
I'll blame it on time....been 15 yrs since Jamaica visits stopped.I have yet to come across an equal stateside----but these stalls/shacks did use the pimento berry wood.Anyone?

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#14 Smiter Q

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Posted 06 November 2011 - 10:17 PM

Sassafras is said to cause cancer in rats and is often on the list of woods not to smoke with. I've never use it personally but I've also never heard of any real problems from those who do use it

I've read where they recomend removing the bark before smoking with it and making sure it is at least 6 months seasoned in split form. 1 year if the wood is not split.



Safrole, is the "questionable" carcinogenic in Sassafras. It was used for decades to make soda by our American ancestors. The ruling that it is bad for humans should of been overturned by the FDA(Food and Death Administration), as it has since been found that the bioavailablity factor that harmed rats does not harm us. The American Indians used it as a blood purifier, to no ill avail. As for me, I would take an American Indian sacred use of a herb as advice over ANYTHING the FDA would say. This past year I started to make homemade sodas the old fashioned way. That includes using sassafras.

Edited by Smiter Q, 06 November 2011 - 10:18 PM.

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#15 ajijoe

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Posted 07 November 2011 - 08:04 PM

i agree, if the fda cant make money from it they ban it,or tell you its ad for you and if you question them they come to your door with guns think im kidding? im not

look at what they do endorse and you will see that that crap is much much worse!!

thank your friend joe

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#16 POTAWIE

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Posted 08 November 2011 - 07:51 AM

OK, I think we all agree that sassafras is safe. :lol:
Now I just have to locate some, de-bark/season it, and start smoking
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#17 Justaguy

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Posted 08 November 2011 - 08:01 AM

Sounds like a plan POTAWIE

Any opinion on Silver Maple???
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#18 POTAWIE

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Posted 08 November 2011 - 08:28 AM

I've never used silver maple, I live in the middle of a sugar maple bush. I have however heard of people using it without any problems, and in some places they use silver maple for syrup so I imagine it is sweet and mild flavored as well
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#19 ajijoe

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Posted 08 November 2011 - 01:34 PM

OK, I think we all agree that sassafras is safe. :lol:
Now I just have to locate some, de-bark/season it, and start smoking

great you will not be sorry sassafras has a light flavored wood that is quite different than say mesquite or hickory
its one of my personal favorite because i grew up on it


my friend uses nothing but apple, he smokes chiles with it he makes his own chilpoltle and its wonderful!!

thanks your friend Joe

NEVER BE ASHAMED OF SCARS,IT JUST MEANS YOU WHERE STONGER THAT WHATEVER IT WAS THAT TRIED TO HURT YOU


#20 POTAWIE

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Posted 08 November 2011 - 02:14 PM

I use a lot of apple and cherry as well as maple and some hickory because its all free in my backyard. When I use hickory I like to mix it with maple since one is stong and one is mild. I think it balances out nicely.
Lately I've been cutting a lot of oak and its another good one but I'm starting to like mixing it with cherry or apple.
I also smoke a lot of jalapenos and other peppers with various different woods but I think it takes more than just smoke and pods to make them chipotles. Don't get me wrong they may be great, just not chipotles which should be cold smoked in traditional ways with traditional woods and smoke pits etc.
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