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Unread 03-12-2013, 01:44 PM   #17
QDoc
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Hope I'm not inappropriate but this is as article on Oaks.
http://suite101.com/article/how-to-t...s-apart-a89003

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.
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