Bourbon Wood

[tbcop-is-smokin]

I would like to ask how many of you use Bourbon Wood? and what type meat would you use it on? It sounds pretty awesome to me but haven't smoked with it...
I have Hickory, Sugar Maple, Cherry, Apple, and Peach and was thinking about adding Bourbon Chunks to my arsenal.
Any thoughts would be appreciated.
Thanks Guys...
Tony

• Tweet
• 

[DivotMaker]

Ask and ye shall receive, Tony!

The wood:

http://smokinitforums.com/index.php?topic=1328.0

In action:

http://smokinitforums.com/index.php?topic=1555.0

I love oak, and find it great on any beef, and also pork.  You can't taste the bourbon in the final product, but you can sure smell it in the chunks!

[tbcop-is-smokin]

Thanks Divot (Tony)
You're on the ball...I  think I'm gonna order me some from Fruita
I ordered the storage bag for the Bourbon the last order I made.
I have the bag but no wood... for now...
Thanks Again....You are the Man...
Tony

[DivotMaker]

Good wood.  It's a little drier than their fruit woods, so foil or ramp-up the temp.  It's a little more prone to combustion if you go full-blast from the start.

[tbcop-is-smokin]

I'll put that in my notes Tony....I went to a bomb school few months back and it was very interesting.
I don't want to blow up my smoker...got to much invested...
Thanks
Tony

[DivotMaker]

I'll put that in my notes Tony....I went to a bomb school few months back and it was very interesting.
I don't want to blow up my smoker...got to much invested...
Thanks
Tony

Hehe...know what you mean!  It'd be hard to blow one of these suckers up, but they'll sure give you a good smoke belch when the wood catches fire!