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What does "toasted " mean in reference to oak sticks?
Also..a thought im going to try. I do a LOT of meat smoking.
Has one tried using a chunk of wood thats been smoked? NOT charred..actually smoked?
The smoked wood has a delicious smell that i wonder if it would carry over to the liquids

"What does "toasted " mean in reference to oak sticks? "
the stage before charring,wood turns golden to dark brown.

Hey RR, give it a go with the smoked wood. I do a lot of smoking too and would like to try some. Actually I'll be smoking some deer sausage here in a week or two, might have try it out on some UJ I have sitting around.

BTW, you wouldn't happen to be the same Ridgerunner on BTO are ya?

I'll give it a go..i have some smokin to do this weekend and will
Plop a piece in a jar. Whats BTO? Im on tons of boards lol

Boar Tuff Outdoors?

Smoking the wood will have no effect in aging alcohol.

When toasting, the heat (350-440F) actually changes the composition of the hemi-cellulose, cellulose, lignins, and tannins in the wood which allows the chemicals in the spirits to interact with the wood. Without that you're jut soaking wood in alcohol.

Smoking the wood might add some smokey flavor to the flavor of raw wood.

Big R

I can get the wood that hot easily...and add deep smoke to the wood fiber..how can that not transfer?
Not trying to argue..Just asking

River.. no that's not me on BTO

Ridgerunnr wrote:I can get the wood that hot easily...and add deep smoke to the wood fiber..how can that not transfer?
Not trying to argue..Just asking

My thoughts were that smoking would be at a much lower temperature.

Give it a tyr and see what ya get.

Big R

I might reccomend charring the wood first then smoke it. As strong as smoke can be, I would think that the smoke flavor would carry over in the alc. but then again it might turn out like crap, so try it in a pint jar.