The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Red oak (http://www.bbq-brethren.com/forum/showthread.php?t=150898)

abangs 01-05-2013 02:20 PM

Red oak
 
Anyone ever use red oak for smoking??? Any good??

Hawg Father of Seoul 01-05-2013 02:28 PM

People will say yes, but not near as good as white oak. Post oak is white.

harris92 01-05-2013 02:34 PM

I have not used red oak but love white oak.

caseydog 01-05-2013 02:37 PM

We have red oak and live oak in North Texas. Live oak is more like white oak, IMO. Holding a chunk of each in opposite hands, red oak has a stronger aroma, to me. It seems to have a stronger smoke, too. I have not done a side-by-side taste comparison, but I would think that a little red oak would go a long way on smoke flavor.

CD

realspaazz 01-05-2013 02:55 PM

I've cooked over a red oak fire, but never used it in my smoker. When first split it has a rather strong, almost urine like smell. I bought some up near Tallulah falls and carried it back to our tent-site at Stone Mountain inside the van. The family was not very pleased with the smell, but the food tasted great.:-D

que_dawg 01-05-2013 03:16 PM

Just bought a box of it from Joe's Smoking Wood to try it out. I'm rocking some green peach wood today. I will probably wait for a brisket cook to use the red oak.

HeSmellsLikeSmoke 01-05-2013 03:20 PM

The traditional wood used for Santa Maria grills in California is red oak, but I don't think it is the same species that we call northern red oak in the northeast (Quercus rubra).

caseydog 01-05-2013 03:22 PM

Quote:

Originally Posted by realspaazz (Post 2317933)
I've cooked over a red oak fire, but never used it in my smoker. When first split it has a rather strong, almost urine like smell. I bought some up near Tallulah falls and carried it back to our tent-site at Stone Mountain inside the van. The family was not very pleased with the smell, but the food tasted great.:-D

I wonder if the different climate, namely dry here and more humid there, matters. I don't get a urine smell from local red oak. The aroma is pretty pungent on fresh cut wood, and still stronger than most woods when dry, but it is never an unpleasant smell.

My kitchen cabinets are red oak, as well as a lot of trim in my house. I loved the woody smell of my house when it was new.

CD

wjwheeler 01-05-2013 04:50 PM

I had never used red oak until August.Trigg delivered my Jambo in July and cooked here in a comp. He brought red oak from Texas and placed 3rd out of 61 teams. He gave me the wood that was left. I used it in a comp in Amelia Island and placed 5th out of 41.
I use peach or apple most of the time. IMO the flavor profile of the brisket was the most noticeable difference. We still had a 6th place brisket. I'm back with apple and peach. Red oak isn't easy to find in east TN.

N2Q 01-05-2013 05:54 PM

I'm pretty sure Jamie Geer with Jambo uses red oak as well......

BobM 01-05-2013 06:03 PM

I have a fireplace in my house. I burn a cord to a cord and a half of wood a year. Living on Long Island, I have to buy my fire wood. A lot of the wood I get is red oak.

I started cutting it up into chunks and using it in my WSMs.

It's mild, I like it.

Bob

Sent from my Android phone.

Boshizzle 01-05-2013 06:07 PM

East coast red oak is different from west coast red oak. But, I use red and white oak here in VA and like both. VA Red oak may be better suited for grilling than VA white oak but I still use both in my Jambo wth no complaints and grill with either one.

Here is some white oak cooked Tri-tip. Red oak would have done just as well.

http://www.bbq-brethren.com/forum/pi...pictureid=6592

abangs 01-05-2013 06:12 PM

Just cut down a big 36" diameter red oak. Top half was dead. Some of it is dry enough to cook with. Gonna give it a try! It smells super strong and my initial thought is that it will be strong. Will give it a whirl though.

smokeyokie 01-05-2013 06:12 PM

I will say this..... a good seasoned Red Oak with brisket or beef ribs is AWESOME! It has a very strong aroma when wet, but seasoned it goes great on beef.... White Oak is for sure a great wood, if you have a chance try some Red Oak for yourself and you wont be disappointed....:wink:

Big Ace 01-05-2013 07:56 PM

Red Oak and TRi Tip are a great marriage.


All times are GMT -5. The time now is 04:33 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.