[Sca-cooks] Food safe firewood

[Mark Hendershott]

I think you can add alder, cottonwood and willow to the list of woods 
suitable for treen.

Simon Sinneghe
Briaroak, Summits, An Tir

At 06:49 AM 4/6/2006, you 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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