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Old 04-08-2013, 08:26 PM   #8
Quintessential Chatty Farker

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Join Date: 12-17-10
Location: Pleasanton, Ca

I've got a bunch from ageing Chardonnay. They drop these into the big tanks until they get the right flavor then yank them out. They are French Oak and covered with mold and stuff. I clean them off with a planer and either smoke with them or put some nice decoration on my smokehouse. The French Oak is the dark wood. No stain or coloring on that wood. It's just the way it looks. Smells great too!
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe, UDS, Wood fired pizza oven, UUNI

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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