I have about a pound of french oak chips that were in primary and when i racked i saved the chips onto some newspaper with the intent of putting into the wood stove. a few days later i thought, why not use the wine infused french oak chips to cold smoke some food? cheese, salt, veggies, salmon, etc etc. anyone ever considered or have done this and was there a noticeable difference?
Feel free to share anything else you've done relative to wine and barbecue or smoking (food) in general as well. it seems wine making, gardening and grilling/smoking are all close cousins![Happy :h :h](/images/smilies/happy0199.gif)
Feel free to share anything else you've done relative to wine and barbecue or smoking (food) in general as well. it seems wine making, gardening and grilling/smoking are all close cousins
![Happy :h :h](/images/smilies/happy0199.gif)