I am new to the Pitmaster club but have been following Meathead and the awesome Amazingribs website for a long time. My question is I have some oak wood that I picked up from a friend who does cabnetry work and refurbishes bars and restaurants. They are from whiskey barrels and cut into smaller pieces. Does anyone have any idea if this would be a suitable wood for smoking?
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Whiskey barrel oak for cooking
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Club Member
- Jul 2016
- 3394
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
As long as it hasn't been treated with some kind of sealant or whatever, it will be good. I have a neighbor who does woodworking and uses bourbon barrels for some of his projects. I have been using the staves and broken lids he gives me with excellent results.
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Charter Member
- Mar 2015
- 611
- Melbourne Australia
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l second what the others have mentioned. Just make sure it's untreated. Ask your carpenter buddy, he'll know. You can buy Jack Daniels oak barrel wood chips at different places. Can't say I definitely notice the bourbon in the smoke or food, but it it does smell like bourbon in the bag. I throw a handful on the coals for burgers and steaks if I'm inclined.
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Club Member
- Nov 2014
- 5029
- Near The Villages, FL
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Welcome Mr_Plow757. We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. Thanks!
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I find the JD chips really amp up the saliva production for those waiting to eat. They do smell incredible. As far as taste, that is a tough one... but IF I taste them (and I do), it is on fatty cuts like rib eye. Smoke while bringing up to temp, then the sear in the rear. Chicken, turkey, burgers, ribs,... never even thought I tasted them.
The alcohol in them causes them to pretty much burst into flame and disappear quickly. Be prepared for that. It will affect temps, and depending on your cooker and set-up, could char some precious beef.
And welcome!! Glad to have you, from Oklahoma.
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Mr_Plow757, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory!
Enjoy "The Pit"! I think You Will Be OKAY with W/B Wood Chunks like the Others have said!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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- Nov 2014
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- Land of Tonka
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John "J R"
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They would be perfect. just make sure they haven't been treated. I use wine barrel oak from time to time, when it becomes available from a local winery in the Minnesota River Valley. It is great stuff. I think its more just because its oak, not so much because of the wine that was once in the barrels.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Thanks for the warm welcome. I will definitly go to the Introduce yourself link and let you all know a little more about me. I appreciate the input on my question. I am not so computer savy and need my IT dept (wife) to help me load some pics up to new computer. The barrells are not treated so I will be good with that. I have usually used fruit wood or hickory. Didn't know how the oak would taste. Don't think I'll get much from the bourbon but if the oak adds flavor I'll be happy with that. Look forward to interacting with the folks here. Meathead has been really gracious with tweets that I have sent to him. Looking forward to sharing some pics and bouncing ideas around. May you all have even temps.
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