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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-08-2011, 06:48 PM   #1
10_Bears
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Default 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.
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Unread 11-08-2011, 07:08 PM   #2
Pyle's BBQ
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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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Unread 11-08-2011, 07:13 PM   #3
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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.
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Unread 11-08-2011, 07:26 PM   #4
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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.....



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Unread 11-08-2011, 08:45 PM   #5
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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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Unread 11-08-2011, 09:01 PM   #6
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Quote:
Originally Posted by thirdeye View Post


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.....



OK, so now I'm jealous!
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Unread 11-08-2011, 09:15 PM   #7
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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







Left side - Missouri Oak that held a Cab and a French Oak that held a local Syrah on the Right (used one time)





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!
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Unread 11-08-2011, 09:36 PM   #8
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Send greenleafbbq a pm and ask him. he sells the stuff in his store from old wine barrels.

Quote:
Originally Posted by 10_Bears View Post
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.
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Unread 11-09-2011, 05:17 PM   #9
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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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Unread 11-09-2011, 05:29 PM   #10
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wow, that wine stained stuff is awesome.
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Unread 11-09-2011, 06:03 PM   #11
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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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Unread 11-09-2011, 08:45 PM   #12
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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
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