"I toasted and charred some apple wood chips wrapped in foil on the pit while I was cooking bbq.

I took 2 pints of neutral from a sugar wash I ran, cut it to 95 proof.

Put chips in pint jars and poured in the neutral. 48 hrs later...voila...scotch.

I wasn't sure what I was going to get...it was just an experiment.

Its a little strong
95 proof but real smooth. I'm sure there are real scotch recipes but this was too easy."

"

Each of these are excellnent flavors. You can use them green for the grill, but better if dried and soaked in water. For ageing spirits much better dried ,quick dried as i have posted before, and medium toast.

Because thes woods are open or cross cut cell structure as opposed to white oak, long grains stucture which is needed for keg strenghth and slow osmosis, these woods are quick fast and strong. I just toast and not char them for best results. Add just a few dried herbs for special flavors. Forget about store bought flavors and go for your own.

I have made some really nice whiskey and brandies that have never been manufactoured commercially in the last century or so. Special fun and flavors to share. And yes, apple wood grilling mixed with oak or hickory gives special flavors. And nothing will ever beat a standing rib roast or othe beef roast that is wrapped in papaya fruit and seeds, then the leaves and baked till done. So tender, its like eating gelatime, but still has the tast and texture of beef.

I have an excalubar 9 tray dehydrater, i just got last week. In the midst of dehyrating watermellon which is the best taffy like fruit ever. Food eats and treats, but will also dehydrare elderberries and such"