I picked up a few bags of wood this weekend along with the usual cherry, apple, mesquite, hickory, and red oak they had a private stash of wine oak barrels available. I actually got to pick the slates I wanted from a stack of wine barrels. I managed to pick some good pieces that had quit a bit of wine seepage in the wood that gave off an amazing smell!! Has anyone cooked with wine oak barrel wood before and if so does it really make a difference? I've never tried it before so I picked up a 25lb bag cut in 4" squares to start off with. I think I'm going to go with lump and use nothing but the "wine wood" for my next batch of ribs to see if It makes a difference or not.