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it has been said that the wood from used oak barrel is exceptional for smoking meats.

From what i know over here in Aus, once the barrels have gone beyond useful, apparently, they just chop them up and burn them.

One thing that i have found, hickory smoked salt water crocodile meat makes for a very nice salad.
 

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hehe, salty crocs never have any flavour because they're always sold frozen - supposedly to defeat any protozoan parasites (like thats going to work), but if you give them a half decent dressing, then it should work.
 
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