Originally Posted by thunter
I have not smoked with white oak for flavoring. Is it pretty mild? Good for ribs, butt, chix, etc. too?
thunter, It's Great for beef and larger cuts of pork ie. boston butts. I've not tried it on chicken or ribs...yet. You can taste the smoke more than hickory and pecan but less than mesquite would be my guess.
This was some firewood seasoned about a year ago cut up into smokin' size chunks. I've got some red oak chunks that I've used from the same place. I can't tell much of a difference in the flavor but they are both good.