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Wine Barrel Oak
Just wondering if anyone has used the oak from a wine barrel to smoke with. I imagine having all the flavours and aromas from the wine infused in the oak would make for a nice choice.
As you may or may not be aware I am in the process (slowly unfortunately) of building my first UDS and was wondering how the wine stained oak would go mixed in with briquettes. |
I don't think you will get much flavor from the wine that was stored in the barrels, It does make great smoking wood.
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The blocks of white oak included with the Jack Daniel's briquettes make nice smoke, but don't impart any of the liquor flavor... not that I can tell at least.
I can say I'm not impressed with the charcoal. |
You mean splits like this? I have a special stash from a trade with a fellow Brethren that I only use on pork loin and lamb. The oak is the up-front flavor, and the wine flavor smooths it out. It's very obvious when you sniff the vent on your cooker, and the flavor on the meat is delicate..... |
great stuff no matter what. i have a small stash and use it sparingly. if you can get it then yer a lucky guy.
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I buy wine barrels when I can find them cheap and chunk them up. There are a chit ton of Micro Vintners around here. They usually get used 2 or 3 times before they get decommisioned. There is one guy I bought some from almost cried when I told him I was going to burn them, now I noticed he's selling bags of chips and chunks for $30 on CL! Not much Oak in my area. New barrels cost @ $600!
French Oak that contained Cabernet Sauvignon http://i163.photobucket.com/albums/t...b/IMG_1404.jpg http://i163.photobucket.com/albums/t...b/IMG_1403.jpg http://i163.photobucket.com/albums/t...b/IMG_1408.jpg Left side - Missouri Oak that held a Cab and a French Oak that held a local Syrah on the Right (used one time) http://i163.photobucket.com/albums/t...b/IMG_4040.jpg http://i163.photobucket.com/albums/t...b/IMG_4037.jpg The only time I could really smell and taste any Wine flavor was a Prime Rib cook done with chunks in my Cookshack Smokette. Like thirdeye said, the Oak smoke is up front and I sometimes mix it with fruit woods. I've got a lousy sense of smell and absolutely no taste! |
Send greenleafbbq a pm and ask him. he sells the stuff in his store from old wine barrels.
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Thanks for the input, will definitley give it a go once my UDS is up and going, very soon hopefully.
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wow, that wine stained stuff is awesome.
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I have some cheese aging that was smoked with wine barrel dust. You could smell the wine in the smoke, will find out soon if it makes it to the cheese.
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I put a grill in one of my old barrels. Love the smell that comes out. The wine doesn't do anything for the flavor in my opinion. If there is a market I may start chipping up my old barrels though :idea:
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