Oak chips, can you use BBQ smoking chips?

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Mitchamitri1
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Re: Oak chips, can you use BBQ smoking chips?

Post by Mitchamitri1 » Sun Dec 08, 2013 9:52 am

Don't worry too much if the flavour is o t t just leave it a month or two longer than normal before drinking

martaheine
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Re: Oak chips, can you use BBQ smoking chips?

Post by martaheine » Wed Jan 03, 2018 1:25 am

I haven't tried it before but I do heard that it you can indeed smoke meat with the use of wood chips. Usually the types of wood you can use are the birch, maple, hickory and of course, oak timber. But among the number of wood species, it is oak that is the most versatile and offers heavy smoke flavor particularly matched well with ribs, beef, brisket, fish and any heavy game meat.

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Sadfield
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Re: Oak chips, can you use BBQ smoking chips?

Post by Sadfield » Thu Jan 04, 2018 11:21 am

I recently bought these untreated oak chunks from amazon. http://amzn.eu/0WBWMXq.

I then charred some of them in a hot dry pan to replicate the charring on the inside of a barrel.

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The remainder I toasted in the oven at different temperatures (110, 160 and 215C) for an hour each as per this great article.

http://www.homebrewfinds.com/2015/03/gu ... iacco.html

I ended up with 4 different levels of toasting that should impart different levels of flavour into my beers. Fingers crossed.

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WalesAles
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Re: Oak chips, can you use BBQ smoking chips?

Post by WalesAles » Thu Jan 04, 2018 7:39 pm

Sad,
I`ve got wood like that in my Chimenea from 2yrs ago! :D :D
Hope the Brews turn out OK! [-o<

WA

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Sadfield
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Re: Oak chips, can you use BBQ smoking chips?

Post by Sadfield » Fri Jan 05, 2018 12:07 pm

Ha ha! One for the Innes & Gunn marketing department, "Chimenea Aged" beer.

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