[Sca-cooks] Food safe firewood

[Tom Vincent]

Here's a start:  http://www.woodweb.com/knowledge_base/Food_prep_finish.html
   
  Duriel

Sharon Gordon <gordonse at one.net> wrote:
  Some friends and I were trying to figure out which woods are safe to use
around food and in general safe to burn. And also which woods were safe to
make wooden dishes out of.

We know not to use because they are toxic:
Datura plants
Jimson weed
Oleander
Poison ivy

We had some questions over:
Elderberry--one person had been told the wood was toxic
Pine--food safe but better not to use due to its resinous properties and
the flavor it would add???

Woods that are good to use due to adding flavor to food:
Apple
Cedar

Woods that are good to use for food but probably shouldn't be used in the
SCA as we thought they were of North American origin:
Hickory
Mesquite
Pecan

Woods that are good to use with a fairly neutral flavor:
Oak
Maple

Good for wooden dishes:
Maple

Good for wine barrels:
Oak

Good for buckets or crates that vegetables and fruit might be transported in
from the garden:

What can be added to this? Anyone know of a site that has a chart of food
safe and unsafe wood?

Sharon
gordonse at one.net


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Tom Vincent
Demon Prince (retired)
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