[Sca-cooks] speaking of smokers...wood?

Mike C. Baker kihebard at hotmail.com
Mon Aug 7 17:17:36 PDT 2006

Alexa, I haven't seen the whole traffic on this thread yet, but I will
barge ahead with one warning just because:  
Crepe myrtle in my experience is *often* grown in the near proximity to
flower beds which are more aggressively treated with pesticides than
perhaps any other part of our yards and gardens, possibly with the
exception of some fruit trees ...  

Please be cautious if you do not know the full history of ANY wood that
you may use for smoking, and certainly check into possible effects even
if you do know about the tree but not the use of the particular wood as
a cooking agent.

Amra / Kihe / Mike

> -----Original Message-----
> From: sca-cooks-bounces at lists.ansteorra.org On Behalf Of Alexa
> Sent: Monday, August 07, 2006 4:22 PM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] speaking of smokers...wood?
> Thank you very much Fergus,
>   I will have to try it.  Maybe mixing it with some maple or 
> hickory.  
>   Alexa
> Fergus Stout <bullheaded67 at yahoo.com> wrote:
> I have found no indication that there is anything unpleasant, 
> i.e. tar etc, or harmful (toxicity) with using crepe myrtle 
> to smoke foods. I am not sure how pleasant the results would 
> be to the palate however. I suspect that the smoke would be 
> floral in nature. I have seen some indications that it is a 
> low smoke wood so you may not get sufficient smoke produced 
> for a cold smoke. Please try it and let us know the results!
> Fergus

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