Hey everyone! I've been turning old bourbon barrels from my distillery job into furniture and just got an interesting request to transform one into a cold smoker. I think it's a brilliant idea! However, I'm curious if anyone knows if using polyurethane on the outside of the barrel/smoker would be safe once it's fully cured. My main concerns are whether it could degrade over time or if it might affect the flavors of the food. The temperatures won't go above around 150°F. Thanks for your help!
1 Answer
I’m not a chemist, but I’d be cautious about using polyurethane. There’s a lot of complicated chemistry when it comes to food smoking, and while I can't definitively say it would impact your food, I’d steer clear of it if possible. Instead, just using oil should be fine. You could always keep the smoker in a protected spot, like your garage, to help it last longer.
That makes sense! I was thinking along the same lines. Do you have any recommendations for what type of oil to use? Maybe something like butcher block oil?