Frank from Maine, (stinkie), is the only other forum member I know here that makes wine except me. Frank also makes beer.
I racked my '04 Scuppernong wine off the fine lees and french oak on wed. morning. While doing so, it suddenly occured to me that I can use that wine-soaked oak to smoke meat. I have an 8 pound butt in the Smokette as I type this with 3 oz. of toasted French oak cubes in the wood box. I can't even begin to describe the wonderful smell coming out the top of the Smokette. The oak cubes had the wonderful fragrance of the famous Scuppernong grape when I put them in. I can't wait to taste the Q tomorrow.