Whiskey Barrels Chopped for Wood Lump
 

Ok,

So local garden supplier has oak whiskey barrels for sale.

Bushmills (localy irish) and Jack Daniels

I am tempted pick 1 up and chop it up into lumps for smoking

Anyone do this and do they work well.

I think would be nice but oak could be very strong

Also these are lovely barrel, be tempted get 2, chop one for lump and use other as a hot smoker

be $$$$$ wood

Did that a couple of weeks ago, it was great.

http://i1308.photobucket.com/albums/...ps2270f390.jpg

http://i1308.photobucket.com/albums/...ps98cda384.jpg

Ribs were great!

http://i1308.photobucket.com/albums/...ps2c82b26a.jpg

Fark Yeah!!!! DO IT !!!!! :thumb:

John

what smoker are you going to use this in?

its not going to burn like lump, its still wood.

be used in UDS i am hoping built this weekend

but also used in a kettle bbq when only cooking for 2 of us

at moment i have wood chips (burn off very fast) and flavoured wood pellets but again all only meant for short smoking persiods of 30mins or so.

Absolutely! I envy you.

ok for flavoring wood it would be fine

but dont think if it as a substitute for your heating fuel unless you are using a stickburner etc

no sorry meant for smoke and flavour

just 6-10 chunks in with a basket of charcoal

if people want and i do buy one ill send some over

not sure if JD left may just be bushmills

You mean something like this? Hands down my favorite wood for shorter smokes, wonderful flavor and smell! I would jump on that barrel immediately!

http://www.smokyfun.net/content/imag...ps-montage.jpg

Using bourbon oak chunks today on jerk chicken. Bet I paid way more for a small bag than you would get it for buying the whole barrel. So far I have used it for ribs, burgers and pork souvlaki and all tasted a little like bourbon. If it were me I'd buy as much as I could afford and store.

Heck yeah. Have been wanting to try that myself. I say jump on it.

Worst case ill be getting an irish bushmills

It 60e ot 80 dollar so still cheaper dan buyin in shop

Goin pick up monday

Goin start my barrel burn out

got barrel today

the jack D barrels were not there, well seeing as not brewed here no surprise

so i got a genuine Bushmills irish whiskey barrel

its tight drum, but out in weather long time and base is mouldy

hope it still performs ok and not too dried out

hope remove bands in morning

How much you pay for the barrel?

60 euro or about 80 dollars

its about average for them here

Here we go

My lord the smell is out of this world the whole garden smells of whiskeyhttp://i1095.photobucket.com/albums/...AEDF727795.jpg

http://i1095.photobucket.com/albums/...E30B1AA7FB.jpg

achi wa wa ...thats some expensive smoking wood.....

Yes but bag wood chips is about 10e here

So in long run its cheaper

But still smoking here is very expensive as bot popular

Irish ppl class bbq as load heat an flames, fire on load burgers and sausages and end up with burn outdide raw in middle

I am beginner smoker and anyone tastes propper bbq cant get over the flavour and end up learni g how bbq properly

But yes was very expensive wood

More when dad loves smell he took few staves

These will be pit i with charcoal do should ger lot smokes out of them

I wish my garden smelled like whiskey. The end of that barrel is cool! I'd hang that in my garage.

oh yes 2 ends being kept, one was itting in crap so wouldnt use it in fire, other end has nice logo so might make a table out of it. not very level on top though

Way to go! I know you are gonna be as happy as I was with that barrel wood. Mine was wine soaked and it smelled awesome too!
Nice Score!

yes hope season it saturday and might try smoke pork butt sat or sunday

Has anybody said "Hell Yes" yet?

hell yes

Good then. Wouldn't want to repeat. :becky: I'll get the pricey Jack Daniels briquettes JUST to get the cut and cubed staves that are mixed in.

yes they are expensive but i think for flavour and amount of lump will end up with they will be good

are they best left dry out or keep them moist for soking in uds

Best used dry. I mix them in (A few to several) with the unlit lump or briquettes before lighting.

yes that was plan, mix them in unlit coal and the hot coals on top

will know in few days when off work

I got a bag of Jack Daniels barrel Chunk, not chips at the local store. I got them as I could smell the Whiskey on them 3 aisle away and I had to try them as I never seen them in chunk form.

Pretty good, but to me smoke is smoke, I cant tell the difference, lol.

i know the 2 pork butts did last year for a family party, the jack d one was real popular as left much nicer taste and also gave nice dark/pink colour to it

also it smelt nicer comming out the chimney as well

It's also excellent for beef. Especially a standing rib roast.

I like it for laying the pig down roast too! Don't soak them, they get wet on their own.

By tasting...me neither.:becky:

Lately I've also been buying JD's woodchips for the WGA (cause the hickory was out)...I really like the smell of the chips.
It really smells good like the distillery.

You're on the right path!

well thats it, maybe its the lovely smell you get around the bbq that makes it worth it

i have mesquite and apple wood and dont get much off it.

the jack d seemed give best. buy like lot stuff could all eb in my head

i do know if i throw some skirting board timber in the flavour be ****e

so i might chop up some of the staves and see if they dry out some more before burning

must try beef,

in fact my try some fo the fresh deer an phesant have at home hmmmmmmm

the jack D venison/pork mix burgers made few weeks back went down a treat.

in fact were so nicely smoked people taught the were burnt on top and bottom and raw in middle as the was a lovely pink layed all way through