Best wood Chunks / Chips

YukonRon

Jcl5150 said:

I see they sell bourbon and wine barrel chunks.  Would those make a difference in the flavor profile or are they just gimmicks?

I have used red wine barrel pieces. They were French white oak, with a cabernet stored within. It made a difference. I used them on a low and slow brisket cook.

Turned out very nice. 

The smoke profile of the wine barrel was not overwhelming, however the flavor was noticeable.

I have not used bourbon barrel chunks, yet. However, I had been given the bungs from 12 barrels that stored Old Forrester, a favorite to bourbon drinkers in Kentucky, and that was the real deal. Great smoke and great flavor.

I do not know why, perhaps someone may share, but those things seem to be impossible to get. I have not had them since, nor have I seen any offered for sale, and the distilleries I have reached out to will not make them available.

bicktrav

Another vote for Fruita Wood.

rifrench

I buy from Rockwood those varieties that aren't on my property.  Oak, hickory and wild cherry are abundant in the wood lot.  I cut and split to fit the Karuebecue, just need to run some of the splits over the table saw to use in the Eggs.

Shiff

Botch said:

Hmm.  Carey, your link did work for me; @Shiff, yours didn't, I get "Safari can't find the server", as I did on my other attempts.  

I have no idea why we are getting different results for the same web site, but do a google search for Fruita Wood Chunks and click on one of the links found.