Originally Posted by Larry S
Don't be restricted to old oak barrel staves. Many wineries use 20# bags of oak chips. These are tossed into the primary fermentors to give wine that is not aged in oak an "oak flavor'." They are used one time, then thrown away. Some are shavings, others are small cubes (think dice). I can get you a 20# bag of "dice" for free if you want. I live in Lodi, about 50 miles east of you.
Does that offer stand for others??? I recently relocated to Sacramento, and I'm having a heck of a time finding BBQ resources in the area
. I've got a training in Stockton in a couple of weeks, maybe I could pay you a visit??