I had the pleasure of cooking for a famous wine owner at his house and I used these French Oak Staves to cook Quail Breast on top of . The staves have come from his famous Cabernet where they were put to soak in the aging wine to produce a little more oak flavor. He gave me some to play with and I've decided to smoke salt with some of them. This isn't an advertisement for him so I'm not saying who he was, although most everyone in the US knows the name. 8 fl.oz of salt is a lot of gourmet salt.