Oak Cubes from Wine Aging

micker

Fire Starter

Original poster

Jul 30, 2008

73

11

• Feb 10, 2009

• #1

So a good friend of mine owns a winery. We were discussing smoking recently and he mentioned that he has a box of Oak Cubes that were used to Oak age a mead. In a nutshell, they soaked in a bourbon barrel filled with honey wine for a few months. They have been dried and have been sitting in a box in the winery for a few months.

He's going to bring some by this weekend for a canadian bacon smoke we're doing.

So, do you think its going to be overkill to smoke the whole batch of bacon with these or blend it with some fruitwood?

 

earache_my_eye

Smoking Fanatic

OTBS Member

Feb 22, 2008

786

10

waaayyyy Northern IOWA

• Feb 10, 2009

• #2

I'd probably smoke some of the wood by itself before adding meat....not sure what that "honey wine" will do in a smoker. Just so you don't wind up with a "burnt honey/sugar" taste on your smoke.....I don't know that that would happen for certain, but, a chunk or two of wood and some charcoal is much cheaper than lbs. of bacon.....

L8r,
Eric

 

darrin

Meat Mopper

Feb 3, 2009

292

11

Myrtle Beach, SC

• Feb 10, 2009

• #3

I'd smoke a few chicken leg quarters with it first to see what it tastes like.

 

micker

Fire Starter

Original poster

Thread starter

Jul 30, 2008

73

11

• Feb 10, 2009

• #4

Good call. I'll see what I can test it with and report back...

 

micker

Fire Starter

Original poster

Thread starter

Jul 30, 2008

73

11

• Feb 16, 2009

• #5

The mead aged oak cubes were a success. Here they are before they went into the smoke

We used about a pound of them today on the canadian bacon