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  1. #1
    Join Date
    Jul 2008
    Posts
    16

    Default Whiskey soaked wood chips?

    Has anyone ever heard of or tried soaking their wood chips in whiskey as opposed to water?
    A co-worker mentioned this to me, he has never done it but heard it somewhere.
    Bill Rigsby - Divide, CO @ 9,375'

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    You can buy chipped up Jack Daniels barrels, but that's altogether different than soaking your chips in whiskey.

    I have to think that I can think of a few better uses for good whiskey than soaking wood in it and burning it.

  3. #3
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    I'd rather drink it.
    FBJ

  4. #4
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    I've heard of it, but haven't found anyone who's done it. I would think the high alcohol content would lead to the wood burning, rather than smoking, but that's just thinking out loud.
    Rob - TX Sandman
    Plank Owner, TQJ

  5. #5
    Join Date
    Jun 2008
    Location
    Merrimac, MA
    Posts
    38

    Default

    Sounds like alcohol abuse to me....can't you get arrested for that!

  6. #6
    Join Date
    Jun 2008
    Posts
    200

    Default

    Personally I dont like soaking my wood at all. it tends to produce creosote and other cakka that i just dont want on my food.

    Try adding some Jim Beam or JD to your fav bbq sauce if you want some whiskey flavor.
    18.5" Weber Kettle
    22.5" Weber Kettle - please pray for the dead.

    Char Griller Smokin' Pro.

    It's the Flavor that you Savor...


    Lyric of the Month

    The Bigger the Waistband, the deeper the Quicksand

  7. #7
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    That just ain't right! What a WASTE of good whiskey!
    Buy the high dollar chipped up whiskey barrel chips if you think you want something like that. They are expensive for a small package.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  8. #8
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    Quote Originally Posted by PhillyMike View Post
    Personally I dont like soaking my wood at all. it tends to produce creosote and other cakka that i just dont want on my food.

    Try adding some Jim Beam or JD to your fav bbq sauce if you want some whiskey flavor.


    I dont soak at all, creosote problems along with taking more energy to dry them out and longer recovery times, temp variations, etc.


    This is how I get whiskey flavor in my BBQ, .............I drink enough of it while BBQing that I can still taste it when Im eatin it that night.

    Booze wise I add some rum to apple juice for spritzer and have made up some sauce with booze in it but that's bout it.
    MEMBER: BERGIE BBQ team 2011, 2012.




  9. #9
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I don't use chips so I can't say.

    I do have to wonder what a good soak in some cherry chips would do for the whiskey though.

  10. #10
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Quote Originally Posted by SmokyOkie View Post
    You can buy chipped up Jack Daniels barrels, but that's altogether different than soaking your chips in whiskey.

    I have to think that I can think of a few better uses for good whiskey than soaking wood in it and burning it.
    Amen brother!

    Quote Originally Posted by Fatback Joe View Post
    I'd rather drink it.
    Ditto!

    Quote Originally Posted by Coolhand View Post
    Sounds like alcohol abuse to me....can't you get arrested for that!
    Are you seeing a trend here yet?

    Quote Originally Posted by SmokyOkie View Post
    I don't use chips so I can't say.

    I do have to wonder what a good soak in some cherry chips would do for the whiskey though.
    Interesting idea......
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

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