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Oak chips from wine making
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bodski
Posts: 463
I'm making my first batch of wine which included some French oak chips. I just transferred to the secondary carboy and the soaked wine chips are left behind. Has anyone here ever used chips from winemaking in the Egg?
Cincinnati
LBGE, Weber Kettle
Comments
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Yep.
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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Let's give this a go-wine chips and smoke wood and Q. Did I miss the obvious...All kidding aside, I would run with those in a heart beat. Probably best with a beef cut to enjoy the aromatics. YMMV-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Sound like a winner.
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I have used chips/chunks from French white oak wine barrels. Amazing smoke flavors. I used chips from white wine barrels and red wine barrels. Either choice yields amazing results on anything you choose to cook.
Good Luck, I know you will enjoy."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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