Originally Posted by CarolinaQue
I prefer white oak, haven't had much luck with red oak., All the red that I have gotten was to resinous for my taste.
I use both red oak and live oak, that I cut locally, and season in my yard.
I have found that the red oak needs a longer seasoning than the live oak, which is a white oak.
Red oak, IMO, seems to cook more like hickory. It seems to be a stronger smoke. The live oak seems to be more subtle -- more like pecan.