Do you recommend oak wine barrel blocks for smoking in my Cookshack smoker? If so, for what meats?
Thank you.
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Oak is a pretty common wood, not sure how much the wine soaking will or won't come through.
I'd experiment with say some chicken, use some chunks and experiment (it needs to dry, if it's still "wet" with wine, it will smolder, not smoke)
Normally I see people will use Oak for everything or Oak for use the heavy meats (beef, big cuts, etc) but it's not like the wine guys who only do red with beef and white with fish.
It's really a function of your taste buds, rubs, etc.
I'd experiment with say some chicken, use some chunks and experiment (it needs to dry, if it's still "wet" with wine, it will smolder, not smoke)
Normally I see people will use Oak for everything or Oak for use the heavy meats (beef, big cuts, etc) but it's not like the wine guys who only do red with beef and white with fish.
It's really a function of your taste buds, rubs, etc.
I use whiskey barrel oak and it's fine. I also use some oak I've just gathered around the house and it's fine too. I can't tell the difference. I would pretty much bet that, unless you can smell the odor from the wine in the smoke, it won't matter. Don't forget to follow up and let us all know how it turns out.
With all the wineries around here, I bet we can pick up some old whiskey or wine oak fairly cheap. Any suggestions?