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On wood chips and chunks... and?

OttawaEgg
OttawaEgg Posts: 283
edited November -1 in EggHead Forum
Noticed that my local dealer (I call it BBQ heaven), has these "wine barrel" pieces (staves?). I guess they're oak, and cut into about 6" pieces.

Has anyone tried these? What meats would they go with?

(still working on my prime rib technique for mummzees day)
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Comments

  • Big'un
    Big'un Posts: 5,909
    They are good. I've used them on appetizers and the flavor isn't very pronounced. I didn't put in the whole bag though. :laugh: I would add some for next prime rib I cook, but I would also have some cherry or plum wood too. HTH.
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  • Gator Bait
    Gator Bait Posts: 5,244
    I have bought them and whiskey barrels as chips and like them very much. Oak is a very nice smoke wood to begin with and I do not know if storing liquor or wine in it imparts much flavor. I doubt that you would be disappointed with them. I would cut them down to correspond to the length of cook I am doing. Chips for a quick steak, chunks for something slower.

    Gator
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  • OttawaEgg
    OttawaEgg Posts: 283
    Thanks, I'm thinking of putting a couple on for my prime rib tomorrow.

    Proabably a 4-5 hour cook.
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  • Rolling Egg
    Rolling Egg Posts: 1,995
    Ive been throwing handfulls of oak Jack Daniel barrell chips in with my hickory for my long cooks. I talked to a guy in KC last week that said he uses exclusively oak. Im ok with it but not completely away from hickory. Probably wont ever get away from hickory. Happy Egging!
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