Yip Yap wrote:
> 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.

And if it doesn't have rot and fungus on it, I'd be concerned that the
wood was treated with a fungicide.

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>