Dirty Harry wrote:
> OK, I have an oak barrel I got for swish, its a jim beam burbon
> barrel that had some good stuff in it for abut 8 years. I hear the
> wood might work good for smoking? I opened it up the other day and
> it smells awesome. Suggestions?
>

Can I get you into the local lingo we use here so we're on the same page?

Fast
Grilling, high direct heat, steaks, hamburgers.......

Slow
BBQ, pork butts, brisket, ribs, 250F or so. Wood fire's best, need wood
flavor at minimum.

Slowest
Smoking, using wood at about 120F, sausages, fish steaks, oysters, pheasant,
bacon. Originally a done to preserve food, makes tasty snackin. Most
commercial smokers are electric and use wood chips for flavor and look like
little refrigerators. We don't really discuss smoking much. Mostly BBQ and
grilling.


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