Wine Barrel Oak

10_Bears · 11-08-2011, 06:48 PM

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.

Pyle's BBQ · 11-08-2011, 07:08 PM

I don't think you will get much flavor from the wine that was stored in the barrels, It does make great smoking wood.

cholloway · 11-08-2011, 07:13 PM

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.

thirdeye · 11-08-2011, 07:26 PM

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.....

mbshop · 11-08-2011, 08:45 PM

great stuff no matter what. i have a small stash and use it sparingly. if you can get it then yer a lucky guy.

Sly-one · 11-08-2011, 09:01 PM

Quote:

Originally Posted by thirdeye

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!

swamprb · 11-08-2011, 09:15 PM

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!

martyleach · 11-08-2011, 09:36 PM

Send greenleafbbq a pm and ask him. he sells the stuff in his store from old wine barrels.

Quote:

Originally Posted by 10_Bears

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.

10_Bears · 11-09-2011, 05:17 PM

Thanks for the input, will definitley give it a go once my UDS is up and going, very soon hopefully.

thirtydaZe · 11-09-2011, 05:29 PM

wow, that wine stained stuff is awesome.

Vision · 11-09-2011, 06:03 PM

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.

sitnfat · 11-09-2011, 08:45 PM

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

11-08-2011, 06:48 PM	#1
10_Bears On the road to being a farker Join Date: 10-06-11 Location: Melbourne, Australia	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.

11-08-2011, 07:08 PM	#2
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	I don't think you will get much flavor from the wine that was stored in the barrels, It does make great smoking wood. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

11-08-2011, 07:13 PM	#3
cholloway Babbling Farker Join Date: 05-10-11 Location: East of Atlanta, GA. Name/Nickname : Colin	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. __________________ Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser

11-08-2011, 07:26 PM	#4
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	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..... __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

11-08-2011, 08:45 PM	#5
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	great stuff no matter what. i have a small stash and use it sparingly. if you can get it then yer a lucky guy. __________________ george spam, can't live without it

11-08-2011, 09:15 PM	#7
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	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! __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

11-09-2011, 05:17 PM	#9
10_Bears On the road to being a farker Join Date: 10-06-11 Location: Melbourne, Australia	Thanks for the input, will definitley give it a go once my UDS is up and going, very soon hopefully.

11-09-2011, 05:29 PM	#10
thirtydaZe Full Fledged Farker Join Date: 10-20-11 Location: Omaha	wow, that wine stained stuff is awesome. __________________ Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit Weber Performer Weber Go-Anywhere Weber Jumbo Joe

11-09-2011, 06:03 PM	#11
Vision is One Chatty Farker Join Date: 09-11-11 Location: Baltimore, Maryland	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.

11-09-2011, 08:45 PM	#12
sitnfat is one Smokin' Farker Join Date: 10-06-09 Location: Centerville TN	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 __________________ Rub Won Out BBQ Team,Brisket 180 club

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