Wood chips for smokers...

[coltle6920]

I'm know you all have your favorite wood to burn but haven't heard anyone mention this kind that I just read about...

Tabasco wood chips
Oak barrels are used to age Tabasco and after 10-15 uses the barrels are turned into wood chips.Saw them for sale online in 2lb bags.

Just might be worth trying at least once.

 

[cougar14]

There was a show on Discovery (I think) that documented the production of Tabasco. They had a fork lift there that was 10 years old and had corroded from being near these barrels to the point it was unsafe to use. I personally wouldn't want to breathe the vapors as this stuff burned. I like it on my eggs, though.

 

[Bulldog87]

I'm a Tabasco guy through and through, but I've never tried this stuff. Might be interesting to try... At least once.

Sent from my SAMSUNG-SM-G930A using Tapatalk

 

[catadjuster]

There was a show on Discovery (I think) that documented the production of Tabasco. They had a fork lift there that was 10 years old and had corroded from being near these barrels to the point it was unsafe to use. I personally wouldn't want to breathe the vapors as this stuff burned. I like it on my eggs, though.

The corrosion was probably from the large amounts of salt used in sealing off the barrels while the chiles are fermenting for (I think) two years.

 

[kwselke]

The corrosion was probably from the large amounts of salt used in sealing off the barrels while the chiles are fermenting for (I think) two years.

Vinegar, salt, and peppers are the basic ingredients. If the salt was not the cause of the corrosion, then the vinegar would be the next best reason.

 

[catadjuster]

Vinegar, salt, and peppers are the basic ingredients. If the salt was not the cause of the corrosion, then the vinegar would be the next best reason.

Yep - I had forgotten the vinegar.

 

[walkin jack]

That sounds very interesting. When I smoke meat I only cook with wood. Actually I prefer some woods with some meats and others with other meats. In my quest for perfection I have even experimented with combinations . For beef I like mesquite. For pork I like hickory and add a little pecan for the last hour or so. You gotta be careful with pecan it is very strong. It puts a good funky little finish on ribs but if you get too much it ruins it IMHO.

I think my favorite smokin' wood if I had to just use one kind would be red oak. It give a light, slightly sweet tang to every thing you use it on. and if you ever grill redfish or salmon you can't beat red oak.

Just my 2 cents

 

[wingriderz]

Very nice will look for it

 

[Rustyt1953]

A good marketing ploy to profit from discarded wood.

I'm not sure what flavor would be added to your grillables as I have yet to hear a pitmaster advocate soaking your oak in hot sauce.

 

[CAJUNLAWYER]

A good marketing ploy to profit from discarded wood.

I'm not sure what flavor would be added to your grillables as I have yet to hear a pitmaster advocate soaking your oak in hot sauce.

Hit the nail on the head Those barrels are old whiskey aging barrels that they buy. Rather than trow them out they do exactly what you said. Actually it's more like "you come pick up our barrels and then pay us to put Tabasco on the bag of wood chips" They also sell the pepper chaff which is what's left over after they press the sauce. They use it for all kinds of stuff that needs heat. The current president is a marketing genius. Matter of fact I'll be fishing with him out of Venice next week

 

[Nevada Ed]

Chips/wood do add a lot to the flavor of foods being smoked but don't forget about the...

Rubs or liquid baths that are the other half of the out come.

 

[Grip_Maker's_Wife]

The whiskey and wine barrel chips do add nice flavor though. John purchases the half barrels at Home Depot and other stores when they are on sale and chops them up. He looks for the name on the barrel and chooses some good brands like Kendall Jackson. It isn't something we always use, but occasionally when we have.

 

[coltle6920]

A good marketing ploy to profit from discarded wood.

I'm not sure what flavor would be added to your grillables as I have yet to hear a pitmaster advocate soaking your oak in hot sauce.

Where does it say in my post that they soak the oak in hot sauce??? The article specifically says that Tabasco is aged in oak barrels.and only after 10-15 aging processes are the barrels then turned into wood chips.

If the wood chips have a hint of bourbon it's still all good but nothing is said about whether or not the barrels are new or used.

 

[coltle6920]

Very nice will look for it

I found it at the Cajungrocer webpage under merchandise then cookware.