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Do you think that if I was to soak oakdust in whisky it would have the same effect as whisky barrels that have been ground to oakchips/dust?.

I know I know, it may be sacrelidge to use good whisky.....but I hate the stuff and have a couple of bottles that will never be drunk so I may as well possibly put them to good use !!

You are correct it is sacrilege and I am so upset I would ask you to leave immediately.

(joking )

To answer your question, I don't think it would work. Oak barrels are normally old sherry barrels so are steeped in both.

A better use would be to send them to me so I can enjoy them

More seriously: put up to 50ml whisky per kilo of product into your cure/marinade prior to smoking.

If you don't like the taste why would you add it to your sausage?

I posted a marninade that uses poor quality whisky here:

http://forum.sausagemaking.org/viewtopic.php?t=7003

The whisky taste is not too pronounced in the final roast. If the whisky is good - Christmas is coming up.

It would be to smoke salmon so there would only be a hint of it's flavour , and anyway not everything I smoke is for me

Adding whiskey to the wood, will not change the flavour imparted by the smoke of whatever variety of wood you're using... you'd be better off sending it to saucisson

So are you saying that it is pointless buying Whisky barrel chips?

Heard this morning that alchohol is worse than heroin so I would hate to be party to saucissons possible addiction, will just have to pour it down the sink

To be totally honest, I have yet to find someone that can tell the difference in the flavour imparted when using plain Oak, or Whiskey Oak.
Whiskey oak does give off a slightly different aroma when it burns, but I don't think it affects the final taste of the food.
If you want to "spice up" the flavour, sprinkle some dried herbs or spices onto the wood dust.