Aussiedistiller, Home Distilling, Moonshine, Home Brew

So what does everyone do with their heavily soaked oak chunks, do they put them in the smoker and turn some shitty fish into a flavoured salmobourbon?
Or is there a recycle method or burn baby burn?
I have had some American bourbon essence on chips for 5 weeks, the flavour is just awesome, nothing quite like I've tasted anywhere else.Its a close cousin to a slightly woodier and older Jim B or a younger makers with a definite hint of caramel - tbh, I'm rather surprised. You could easily drink this straight at 42%. I don't want to over oak the amount I have and it's currently very, very dark in colour.
So that gives me a load of used chunks, thus the question, what does everyone do with their used timber?

Cheers
Si

I use my toasted dominoes, then char them and use them again :handgestures-thumbupleft:

After the second use they go into the smoker ;-)

Weber :handgestures-thumbupleft:

I gave a heap recently to a mate that used them to smoke some oysters.




FUCKING DELICIOUS :music-deathmetal:

bayshine wrote:Weber :handgestures-thumbupleft:

This! I use em in my bbq'in. Oak goes alright in the weber

Sam. wrote:I gave a heap recently to a mate that used them to smoke some oysters.

FUCKING DELICIOUS :music-deathmetal:

I am an oyster farmer and I have absolutely no idea why I haven't tried this :angry-banghead:

Zak Griffin wrote:

Sam. wrote:I gave a heap recently to a mate that used them to smoke some oysters.

FUCKING DELICIOUS :music-deathmetal:

I am an oyster farmer and I have absolutely no idea why I haven't tried this :angry-banghead:

Do it, it is awesome :handgestures-thumbupleft:

Might have to get some from you one day ;-)

Zak Griffin wrote:I use my toasted dominoes, then char them and use them again :handgestures-thumbupleft:

After the second use they go into the weber ;-)

:text-imwithstupid: