Anyone ever use the JD aged oak barrel chips for smoking. They had them at Gander Mountain. Just wonder if the are any good.
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Stonesmoke, I tried a really small handfull along with some hickory cooking some beef sat. Sure smelled good, but cud not taste any different. Maybe the hicory just over power it. Will test it alone next time.
I use those JD chips all the time on wings and beef ribs. And I use them alone without other woods. Smells great, but tastes better. 
bob
bob
I only use the Jack Daniels chips on beef. I throw some on the coals when I'm grilling steaks, very nice flavor. Believe it or not I did two 1.5lb porterhouse steaks in the smoker a few weeks ago when it was too windy to use the weber. I put my rub on them and seared them for 2 minutes per side in a frying pan with olive oil. Then threw them in my smokette for 45 minutes at 225 with the Jack Daniels chips. Turned out fantastic.
I can't keep up with all the great ideas in this forum. Did the steak still pick up quite a bit of the smoke flavoring after you seared it?
I've made some Jack Daniels barbecue sauce out of their recipe book. Did ribs with them on the grill. They were also very good. Imagine they'd be outstanding smoked with the JD chips.
I've made some Jack Daniels barbecue sauce out of their recipe book. Did ribs with them on the grill. They were also very good. Imagine they'd be outstanding smoked with the JD chips.
They did pick up flavor, very nice. I think next time I'll smoke them first to about 125 or 130 then sear them on the grill. Might try that tonight, cooking up 2 1.5lb Porterhouse steaks.