#17 in Outdoor cooking tools & accessories
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Reddit mentions of Jack Daniel's Tennessee Whiskey Barrel Smoking Chips, 180 CU IN
Sentiment score: 2
Reddit mentions: 9
We found 9 Reddit mentions of Jack Daniel's Tennessee Whiskey Barrel Smoking Chips, 180 CU IN. Here are the top ones.
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Adds the distinct flavor of Jack Daniel’s Old No. 7 Brand to your smoked meatsWood chips for smoking made from real Jack Daniel’s Old No. 7 Brand whiskey barrelsProduces a mouth-watering combination of whiskey and oak wood smokeCan be used with gas grills and electric smokers as well as charcoal grillsMade in the USA
Specs:
| Color | Black |
| Height | 12 Inches |
| Length | 4 Inches |
| Number of items | 1 |
| Release date | November 2020 |
| Size | 1 pack |
| Weight | 1.4 Pounds |
| Width | 9 Inches |
2.5 lbs honey (1 gallon carboy). I let it ferment with Raspberries, Oranges, and Blueberries for 4 weeks. Then I transferred to secondary and added a handful of Jack Daniel's wood chips (yes, the ones used for smoking food!). It has been in the secondary for 3 weeks, there is still a small amount of fermentation occurring. Does anyone have any good / bad experiences with using Jack Daniel's wood chips (These specifically: https://www.amazon.com/gp/product/B007RWXDXU/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1) in their mead?
I had some trouble with smoke flavors too when I first got the smoker. I had a few different packs of fine smoking chips, but in the end the meat tasted smokey without imparting any beneficial flavors. I suspect that because they are so fine they lose their flavor quickly.
I've since been using full size chips, in particular these from Jack Daniels. World of difference in flavor. I break up the larger chips before using them, otherwise I don't do anything special.
I've also gotten better about not checking the meat until I expect it to be done. Lifting the lid immediately lets out all of the smoke without a good way of adding more chips.
Last thing is that I've reduced my use of foil, as I think it was shielding the meat a bit too much. I hope these thoughts help, let me know how things go!
$6.99 and free shipping :)
http://www.amazon.com/Jack-Daniels-01749-Smoking-Chips/dp/B007RWXDXU
I've picked up a smoking gun, Jack Daniel's whiskey barrel smoking chips, and some pure maple syrup since that post. It's even more delicious!
Or maybe this?
Rice whisky treats!
Or, try aging it with oak chips and see if that improves the flavor.
The wood chips are typically for smoking but are fantastic for adding to hot sauces as well
https://www.amazon.com/Jack-Daniels-Tennessee-Whiskey-Smoking/dp/B007RWXDXU
This recipe is decent and easier to explain for making fermented sauces...typically pepper mash should have a salt percentage of 4-10% ...i usually use 7%
https://honest-food.net/fermented-hot-sauce-recipe/
After fermentation is done, the pepper mash is strained and juice removed
Add the juice to a blender and add whatever other ingredients you would like in the sauce:
In my case i added:
Reaper sauce
20 reapers
2 carrots
1 onion
4 cloves garlic
1 tsp white pepper
1/4 cup apple cider vinegar
2 tbs honey
1/2 cup yellow mustard
2 pears
4-6 cherry tomatoes
Blend all and simmer 15-20 min
Resift and add sauce to blender
Add xanthan gum approx 1-2 tsp blend ( amount will be dependant on how thick you want the sauce)
Can it or refrigerate
You still can: smile.amazon.com/Jack-Daniels-01749-Smoking-Chips/dp/B007RWXDXU
They also chop them up for BBQ wood smoking chips.
http://www.amazon.com/Jack-Daniels-01749-Smoking-Chips/dp/B007RWXDXU