Spike Brewing Giveaway - New v3 Kettle

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Oak smoke?
Thread Tools
Old 04-12-2009, 05:16 PM   #1
10th-Level Beer Nerd
Feedback Score: 0 reviews
the_bird's Avatar
Join Date: May 2006
Location: Adams, MA
Posts: 20,807
Liked 510 Times on 410 Posts
Likes Given: 117

Default Oak smoke?

Was re-reading the "Smoked Beers" book that Ray Daniels and Geoff Larson wrote, and they mentioned that one wood that used to be used occassionally in smoking malt was oak. As it happens, I've got a chunk of oak left over from a project that's not really big enough to use on any NEW projects, that I could easily make into chips for smoking - but I have no idea what kind of character oak chips would impart when smoked. Not a wood that you ever hear about anyone using.

Anyone have any idea? Anyone ever use oak chips/chunks for smoking before?

Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana
the_bird is offline
Reply With Quote
Old 04-12-2009, 05:50 PM   #2
Post Hoc Ergo Propter Hoc
Feedback Score: 0 reviews
Revvy's Avatar
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,516
Liked 2955 Times on 1732 Posts
Likes Given: 3578


Hmmmm...I've used the Jack Daniels Smoking Chips both in my beers and in food, and never gave it much thought...

I just went a googled them, because I thought they were oak barrels...

Jack Daniel's Tennessee Whiskey Wood Smoking Chips are made from 100% Jack Daniel's oak aging barrels. Jack Daniel's Tennessee Whiskey is aged in charred white oak barrels. During the aging process, the whiskey is drawn in and out of the wood giving it its distinctive color and flavor. A portion of whiskey remains in the wood after the barrels are emptied. Some of these barrels are made into Jack Daniel's Wood Smoking Chips. These smoking chips will add the distinctive flavor of Jack Daniel's Tennessee Whiskey to all your grilled foods! Use in charcoal, gas grills or smokers.
I can't really describe the flavor...It's like the above says, "distinctive" it's a cleanier, "woodier" flavor than mesquite or Hickory....

This is a good description of it from a What woods can I use to smoke with Faq.

It has a medium smoky flavor that is stronger than apple and cherry, but lighter than hickory. As a result, it mixes well with these three woods, but also works great by itself. It has a dense, tight grain and a color ranging from almost white to yellow to red.
The jack chips do impart a lightly sweet bourbon flavor to whatever I use them on/in.

Hope this helps...think clean smoke without the noticeable "tang" that comes from hickory or mesquite.

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
Revvy is offline
Reply With Quote
Old 04-13-2009, 03:05 AM   #3
Feedback Score: 0 reviews
ghack's Avatar
Join Date: Dec 2008
Location: New Orleans
Posts: 268
Liked 8 Times on 8 Posts


I smokes some pale malt with river oak (similar to a live oak). That is probably not the same oak as you, but it had a nice "woody" flavor.

I think just about any non-tropical hardwood (maple, ash, walnut, pecan, oak, etc.) would produce a reasonably good flavor. I would avoid the tropical one's such as mahogany which have a higher oil content and the "soft" hardwoods like poplar and basswood.
ghack is offline
Reply With Quote
Old 04-13-2009, 05:59 PM   #4
Feedback Score: 0 reviews
Join Date: Aug 2008
Location: Cleveland, OH
Posts: 169
Liked 1 Times on 1 Posts
Likes Given: 2


I smoke quite a bit of food in my smoker and actually quite a few people use oak. Not as popular as hickory, apple, or mesquite. I have used it many times and it is a more mild smoke. Its in between apple and hickory, apple being mild and hickory being strong smoke flavor. The amount of smokiness also depends on how much wood you use. I have also seen old wine barrel chunks they sell which I believe is oak.
Irie5447 is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
how to smoke your own? EugeneStyles Recipes/Ingredients 4 12-09-2014 08:23 PM
where'd all the smoke go? stevea1210 General Beer Discussion 8 04-12-2010 02:37 AM
What to Smoke? Lukus Cooking & Pairing 13 05-27-2008 03:50 PM
Rogue Smoke Ale Redweasel Commercial Brew Discussion 2 05-19-2008 01:31 PM
How much smoke? grnich Recipes/Ingredients 13 01-30-2007 02:21 PM

Forum Jump