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Jack Daniels Whiskey Barrel Smoking Blocks

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    Jack Daniels Whiskey Barrel Smoking Blocks

    Can those of you who have used the Jack Daniels Whiskey Barrel Smoking Blocks in your smokers give me an idea of the flavor they impart and what types of meat pair best with these charred oak stave chunks?

    I've got a PBC and a gasser, so that's where they'd be used.

    Thanks in advance,
    Kathryn

    #2
    I've used these in my PBC to make briskets. They smoke well and impart a mellow, smokey oak flavor and you can smell the Kentucky Sour Mash in the bag! I think they might be a bit much for birds but for Beef and Butts they would work great.

    I would recommend these.

    Hope this helps Kathryn.

    -John

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      #3
      I need to know what these are.

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        They are the oak barrels that Jack Daniels uses to age their whiskey. After the barrels have run their course, they chop up the oak staves that make up the barrel into smoking chunks/chips. Same concept as using oak wine barrel staves.

      #4
      Wow sounds good but at that price I can just get a bottle of Jack and some wood and not care by the time its done

      Edit: Seems I found the highest price first, $20 for a little bag but I see it at a much more reasonable price now.
      Last edited by _John_; January 6, 2015, 11:14 PM.

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        #5
        I have used them a couple of times, and really like them. I was a bit reluctant at first, it sounded like such a cliche, but they sure added a real nice smoke flavor. I would use it with beef and butts (well marbled or fatty pork) like Spinaker says.

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          #6
          By themselves, they're great for pork, beef.
          I've mixed them 50/50 with apple wood, for some amazing ribs.
          One time there were a few chunks that were still wet (whiskey), and it left a bitter taste. So make sure they're dried out.

          Comment


            #7
            I've used the pellet version with good results. Is it better than my "normal" stuff? Not really, in my opinion. The smoky flavor was excellent, but not really different than other oak stuff I've used, at least for what I do in my "pit."

            Having said that, it is a high quality product, I'm just not sure it is worth the premium price I paid here, in Alaska. I hope this helps..

            Comment


              #8
              Thank you all for your helpful responses. It sounds as though I can have some fun testing out this JD bag o' blocks.

              I definitely overpaid for it compared to internet prices, but the local gas company sometimes carries BBQ accessories/wood and I like supporting local businesses whenever possible. Plus it was an impulse buy and I had no clue about the going prices. That's my rationalization and I'm sticking to it!

              I went in yesterday for more applewood chips and one of the clerks hauled out this 10 lb bag of Jack Daniels Whiskey Barrel blocks. It was the last one they had, so I decided to give it a go. I also picked up some pecan, maple, and cherry chips. I like using the chips on my gasser with Mo's smoking pouch that Meathead and Max Good recommend.

              Anyway, this 10 lb bag will do me for a while, since I typically use about 4 oz per cook for the shorter cooks and about 2-3 times that for a longer cook in my PBC.

              Ever since HC in SC did his dueling pork butt cooks last month I've been eager to smoke another PB or two, so perhaps I'll give this new-to-me Jack Daniels product a try. I just may sip another Jack Daniels product while doing so. No reason not to!

              It's good to know I'll be in good company when I toss one or two of those charred stave chunks on the fire. Thanks again, y'all.

              Kathryn

              Comment


                #9
                I tried the JD chips a while ago on the gasser and the cook was bad - very bitter harsh oak taste on chicken thighs.

                The remainder of the bag went in the fire pit.

                Granted, this was before discovering AR - so it could be I over smoked or had some operator error.

                I have read where some suggest mixing pecan and apple 50/50 for butts - I normally use apple; I use pecan for chicken.

                That will be the next thing I try.

                I have also had a major fail with cherry which many love - I probably need to try that again with my new AR chops.

                Comment


                  #10
                  Any of the Jack smoking products are just too strong for chicken or fish! Like said above, it works especially well with beef and pork (but there's woods I like better for butts!). Adding a bit of apple to the Jack makes it more mellow.

                  Comment


                  • fzxdoc
                    fzxdoc commented
                    Editing a comment
                    Thanks, CandySueQ. What woods do you prefer for butts?

                    Kathryn

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