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Jack Daniels oak chunks?
Jeremiah
Posts: 6,412
I just bought a bag mainly because I thought it was freaking awesome to be able to smoke with real whiskey barrel pieces. Now what the heck do I smoke with them?
--besides beef, I figures that at least.
--besides beef, I figures that at least.
Slumming it in Aiken, SC.
Comments
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When I think of oak smoke, I think of beef first. Pork second. You could use it for poultry, but I prefer fruit woods. Too strong for fish, in my opinion. There's no right or wrong, it's what tastes good to you.
______________________________________________I love lamp.. -
Its fine with just about anything. I mainly use it because I like to sit outside by my egg and enjoy the smell. I use the chips for burgers almost every time I make them. I haven't tried the chunks with ribs yet but plan to the next time I do them.In Manchester, TNVol For Life!
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I agree with nola…. Oak is a natural on beef and pork. But barrels are white oak, and it is quite a but mellower than red oak, so I also agree with jls…it will go on about anything. Like all woods, give it some time to dry out and start burning clean!Taking a sip of the stuff that may have been in that barrel right NOW.CheersChris
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i love those chips .
Also check out the Tabasco chips !! They are old jack daniels barrels that were used by JD twice and then used for Tabasco .
I am not a fan of soaking chips but I always soak the Tabasco ones as they smell like whiskey and that is amazing.
I use them for everything Pork, Chicken , Beef ,
Toronto -
I appreciate the input. I'll use them Sunday for the prime rib. \m/Slumming it in Aiken, SC.
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The Tabasco chips are great too.In Manchester, TNVol For Life!
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