View Single Post
Unread 03-12-2013, 01:44 PM   #17
Take a breath!
QDoc's Avatar
Join Date: 03-02-07
Location: Pine Bluff, Arkansas
Downloads: 0
Uploads: 0

Hope I'm not inappropriate but this is as article on Oaks.

I much prefer White oak to Red and the Willow, Water or Pin types. The later in mho have a harsher smoke than The White. Not sure if it is due to the increased tannin levels in the Reds or not.
I suspect Reds are ok for open pit broiling because the smoke is more apt to be less concentrated.
QDoc is offline   Reply With Quote