Burning white oak wine cask staves

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fattfreddie
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Burning white oak wine cask staves

Post by fattfreddie » July 30th, 2019, 11:22 am

Here in lovely Central CA, we have lots of vineyards.

Vineyards use tons of wooden wine casks, and there are plenty of broken ones around.

People around here who cook on Santa Maria style grills use staves for fuel.

Has anyone here used wine cask staves in their smoker ?

Thanks !



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towtruck
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Re: Burning white oak wine cask staves

Post by towtruck » July 30th, 2019, 1:42 pm

I have never tried it but the flavor profile should be an interesting one......I'm not a wine drinker so if the the meat tasted like wine I'm out.



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Dirtytires
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Re: Burning white oak wine cask staves

Post by Dirtytires » July 31st, 2019, 12:55 am

Oak is awesome to smoke with....can’t imagine why the added wine flavors wouldn’t take it to the next level. In fact, where do I order a pickup load of staves....I’d love to smoke with some. Please let us know how they work.



Philsmoker
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Re: Burning white oak wine cask staves

Post by Philsmoker » January 24th, 2020, 3:32 am

Sorry if this is late but I run my own barrel company in Australia for 30+ years & I used bot new & old oak for smoking. In my opinion the wine flavour is not transferred to the meat. It in fact caramelizes & can produce a burnt sugar flavour... not really a problem. The staves will also go mouldy & can go acetic (ie vinegar) under the right conditions or make a wet bag smell. Keep the firewood dry & stack it so that air can circulate.


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