A couple of miscellaneous questions

[JackofAllTrades]

Hello all!

I just bought some bourbon barrel wood chunks from CharcoalStore and was thinking about what to cook with this. First thoughts are chicken and steaks. I just did steaks the past 2 weekends so I'm leaning more towards chicken, possibly thighs? What are your thoughts on this and any other foods you could smoke with bourbon barrel wood? Also, since it has a very strong smell, I'm assuming I should use significantly less than I would of hickory, peach, apple, etc... Especially with chicken. Am I right? Maybe 1 chunk to start? Or if you measure in ounces like I do, I'd love to know.

Second question is my son is in culinary school and he mentioned wanting a meat grinder 1 day. I was thinking about buying him one for his birthday in June. Do you have any suggestions for a good one?

Regards,
Keith

[1buckie]

Howdy !!!
The bourbon barrel wood would likely be oak, I think....a good all-around smoke flavoring wood....
With the addition of bourbon barrel flavor will be pretty nice....

Try two or three small chunks (1" x 1" x 2 or 3") with say, a batch of thighs, leg quarters, even breast (6~8 pieces) as poultry & fish sucks up the smoke poste-haste & if over-done, tastes bitter.....

Not sure on the meat grinder...I've just got old hand-crank style ones.......

[JackofAllTrades]

Thanks for the reply @1buckie.

Here's the link to what I got. https://www.charcoalstore.com/collections/smoking-wood-chunks/products/p-charcoalstore-small-cut-bourbon-chunks-5-lb-9582-p

I'm not a drinker, but it smelled just like Jack Daniels; it's a nice aroma.

I'll probably do some thighs with them with no more than 2 chunks to start, thanks!

[1buckie]

Went to the link....those are "just right sized" !!!!

[JackofAllTrades]

Yes, I love the fact that they cut them into manageable chunks. I've had apple and peach from them in the past and they are much better than the bags I find in hardware/grocery stores in terms of quality and consistent sizing.

[1buckie]

They have almond ......that would be a great 'mild smoke' choice.......also a fruitwood 'sampler', nice!!!

[hawgheaven]

As far as the meat grinder, I have an older Lem that has hung in there for years. Check them out:

http://www.lemproducts.com/?r=adwordsLEMBrandOnly1&src=ADWORDLEM&gclid=CIiztf2QktMCFVNqfgodhNsJFA

[LAFresh]

Hello, when you talk about wood chunks, are you using charcoal and putting a few pieces of wood on it? 

[1buckie]

Hello, when you talk about wood chunks, are you using charcoal and putting a few pieces of wood on it?

@LAFresh

Ordinarily yes....that would be the  case.....wood smoke....clean burning wood smoke as a flavoring agent.....at least with uncured products...

Sausages & other cured items are a bit different story...........

I use lightly dampened wood shread for some things....



more often, small blocks....