Anyone try Tobasco wood chips?

[Arsenlael]

I was watching a You-Buh-Tube video about McIhenny Tabasco sauce which was interesting and made me crave a hot sauce fix. They age the pepper mash in oak barrels for three years! As I was reading through the comments, someone mentioned that you can buy Tabasco wood chips from these oak barrels.

https://countrystore.tabasco.com/pro...sco-wood-chips

I assume they won’t really have a different flavor than any other oak barrel chips but, just in case....has anyone tried them?

*edited to spell Tabasco properly (even though it won’t let me fix the main subject line)...🙄

[ecowper]

might be worth a try ..... and even if it didn't make any real difference, it would be fun

[smokin fool]

I'd give them a go, hey, if Jack Daniels can have wood chips why not others.
Spice up the old cook

[Spinaker]

I would just go buy some oak chips or make your own. I never found that these flavored woods ever make a difference. For a while I was picking up oak staves from a rum manufacturer, I never noticed anything.....other than an awesome oaky flavor.

[RonB]

And I heard you got splinters in your lips from suckin' on dem staves...

[Spinaker]

Hahahaha, damn, I never thought of that. RonB

[Steve B]

HAHAHAHAHAHAHA

[Jerod Broussard]

Now you got me pouring Tabasco Chipotle on my pellets.

[Spinaker]

That is good stuff

[Kevin Fuess]

I tried them - it was smoke.

[Huskee]

I'm glad I'm not being a wet blanket on this conversation! When you burn wood you get smoke. Any unique qualities of the wood - like if it was a citrus tree or from a wine barrel or whatnot - gets burned up and you're left with... smoke. Not a citrusy smoke nor a wine-scented smoke or a spicy smoke. I wouldn't pay a premium for such things regularly unless you simply want to experiment here and there. It will be good, just don't expect something out of this world different.

[MTurney]

I’d like to do a blind study/survey with flavor profiles of different types of wood. My guess is most of us can’t tell a difference from one smoke to another. They smell different when they’re burning but truth be told I don’t tell a big difference (if any) in the final product. IMO clean smoke is the difference maker, not the type of wood

[Huskee]

You're right MTurney good fire management with an average wood trumps any fancy wood if you don't know how to maintain a good fire. I've done a lot of side by side wood smoke tests on side by side Weber kettles, and it's FUN! Some woods have a big difference, others not so much. But that's side by side in successive bites. If you think about using 1 wood today and another tomorrow, how likely are you to know the difference a day or more apart? Methinks not too likely. It's fun to try though.

[Andrrr]

You should try sassafrass 🤣

[shify]

I’d be more inclined to use them to try to flavor a whiskey — likely a rye but maybe a bourbon — than I would try use them in my smoker

[Steve R.]

That stuff smells fantastic as it burns, but it's just smoke when it's all said and done.

[Sam6687]

i found them a few years ago on a clearance rack for $2. During the cook you could smell a difference but in the end the smoke taste of the food was just like normal oak.