Pete > wrote in message >. ..
> This spring I purchases a bunch of wine making equipment from a local
> guy.
>
> He was moving, and part of the deal was taking the 12 wine barrels,
> which I didn't want.
>
> I have been reading http://www.virtualweberbullet.com In preparation
> for my WSM purchase.
>
> I noticed there was something about wine barrel wood for the smoker.
> These ones I have are american oak. probably 10 years old, been dry
> for about 2 years. (they are sitting outside now, probably wet)
>
> Who knows what nasties are inside.
>
> Anyone use these? Worth the effort to break one down and see?
>
> any suggestions?

I'd be concerned about rot and fungus. If they've
been sitting outside for years they may be rotted.
I wouldn't use rotten wood for cooking, but if dry you
can burn it for heating.

-- Yip