Whiskey barrel smoking wood.

0patience

Since the subject of aging whiskey came up, I was talking to a buddy about it.
He told me he's been using whiskey barrel wood for smoking salmon.
So he gave me some smoked salmon the other day. Holy cow, what a difference.
He said he tried some wine barrel wood and it was good, but he likes the whiskey barrel wood better.
If you ever get a chance to get some whiskey barrel wood for smoking meat, give it a try.

MorganGeo

I'm not a big whiskey drinker but I bet that flavor is great in the meat.

FireRob

I'd bet it would be good! Whiskey and wine barrels are hard to come by around me. I do a lot of wood working and looked into getting some without any luck and the ones I could find they wanted a small fortune for them.

perkinke

That does sound awesome, I wonder if it would have a similar effect bbq'ing it like I've done on cedar planks.

Thanatos0320

MMM ribs with some whiskey barre wood sounds good. Thanks for the idea

edit:If someone can't find the barrels you might want to try pouring a little whiskey, or wine in a tin pan and set it on the grill and let it evaporate while the food is cooking.

0patience

Thanatos0320:

If someone can't find the barrels you might want to try pouring a little whiskey, or wine in a tin pan and set it on the grill and let it evaporate while the food is cooking.

That does sound interesting.

Jack Daniels and Jim Beam sell packages of whiskey barrel chunks for smoking.
Or you can buy staves and chop them up.
From what I understand, oak is really good for smoking and with whiskey barrels being oak, adds that much more flavor.
I usually use apple, cherry or maple for smoking. But seriously considering the next batch of sturgeon or salmon, using some Jim Beam barrel chunks.

jgibv

0patience:

Thanatos0320:

If someone can't find the barrels you might want to try pouring a little whiskey, or wine in a tin pan and set it on the grill and let it evaporate while the food is cooking.

That does sound interesting.

Jack Daniels and Jim Beam sell packages of whiskey barrel chunks for smoking.
Or you can buy staves and chop them up.
From what I understand, oak is really good for smoking and with whiskey barrels being oak, adds that much more flavor.
I usually use apple, cherry or maple for smoking. But seriously considering the next batch of sturgeon or salmon, using some Jim Beam barrel chunks.

I've received bags of the Jack Daniels chips/chunks as Christmas gifts before. I've used them for smoking pork, beef, and chicken and the meat always turns out well.
I can't say I noticed a distinct whiskey flavor when then meat was done but I always put some type of rub/seasoning on the meat.

Not sure how much the bags go for, but the ones I had all looked like this:

rsherman24

I think I tried either the Jim Beam or Jack wood. Really liked it. I don't use oak that often, but may have to try it again. Bradley had Crown Royal pucks available once. Never got to try those though

Gray4lines

jgibv:

0patience:

Thanatos0320:

If someone can't find the barrels you might want to try pouring a little whiskey, or wine in a tin pan and set it on the grill and let it evaporate while the food is cooking.

That does sound interesting.

Jack Daniels and Jim Beam sell packages of whiskey barrel chunks for smoking.
Or you can buy staves and chop them up.
From what I understand, oak is really good for smoking and with whiskey barrels being oak, adds that much more flavor.
I usually use apple, cherry or maple for smoking. But seriously considering the next batch of sturgeon or salmon, using some Jim Beam barrel chunks.

I've received bags of the Jack Daniels chips/chunks as Christmas gifts before. I've used them for smoking pork, beef, and chicken and the meat always turns out well.
I can't say I noticed a distinct whiskey flavor when then meat was done but I always put some type of rub/seasoning on the meat.

Not sure how much the bags go for, but the ones I had all looked like this:

That is cool!! Im totally looking for these

ddubridge

Dont notice the taste from the chips alone (only used the Daniels chips) but I would imagine fish takes on a little more flavor then other meats. I prefer the add a little wiskey/burbon to the soaking fluid or brine. You really can taste it then. The chickens I just smoked ( see lets talk BBQ ) were Bourbon Brined. You can tastte the bourbon in the brine more then out of the smoke chips.