I have seen grape stock mentioned to use for smoking. Is this just dried grape vines?
Has any one here tried this?
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I use dried prunings from muscadine vines all the time. (native grape variety) I love grapevine smoke on anything.
OK , so the vine just needs to be dried like the other woods, correct? I pruned our grape back a few days ago, so as soon as it is dried I'll give it try on something. What would you compare the flaver to?
I farm in central California. I used to grow muscat wine grapes. I have saved a bunch of the stumps and used them for Santa Maria Tri-Tip. It has been nick-named "poor mans hickory" by some around here. Has great flavor. These were more large limb and stump wood with lots of bark. Never tried the prunings. If they work I could get them by the mega-tons! Maybe a new business idea! 
The stump wood was pretty intense, but worked well for hot grilling, I would imagine the prunings would be milder and more suitable for slow cooking.
The stump wood was pretty intense, but worked well for hot grilling, I would imagine the prunings would be milder and more suitable for slow cooking.
Mine aren't very mild. More like a strong apple or pear.
I like to cut the pieces the length of the inside of my woodbox. Most are about .25-.50 inch in diameter.
Be sure it is very dry, as in little to no moisture. You will know if you cut into them with pruning shears.
I like to cut the pieces the length of the inside of my woodbox. Most are about .25-.50 inch in diameter.
Be sure it is very dry, as in little to no moisture. You will know if you cut into them with pruning shears.