The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-25-2012, 05:45 PM   #1
krshome
On the road to being a farker
 
krshome's Avatar
 
Join Date: 05-26-12
Location: Massanutten, VA
Downloads: 0
Uploads: 0
Default White Oak

So I have white oak trees as far as the eye can see. How is white oak for smoking? is it a universal wood as far as flavor go's. Does it go with different meats mostly pork and beef.
krshome is offline   Reply With Quote


Unread 10-25-2012, 05:47 PM   #2
Boshizzle
somebody shut me the fark up.

 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

I use white oak for everything and am a big fan. Virginians have been using to cook BBQ for centuries.
__________________
[COLOR=royalblue]Jambo Pit - UDS - Lang 60 (Sold)[/COLOR]
[COLOR=royalblue]18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - [/COLOR][COLOR=royalblue]Bubba Keg - [/COLOR][COLOR=royalblue]#2 La Caja China[/COLOR]
[COLOR=royalblue]Chargriller Outlaw[/COLOR]
[COLOR=royalblue]Impeccably Accurate BLACK & RED Thermapens[/COLOR]
[COLOR=royalblue]KCBS CBJ[/COLOR]
[COLOR=royalblue]Operation BBQ Relief Founding Member[/COLOR]
[COLOR=blue]I am Obsessive Compulsive about BBQ. Google it.[/COLOR]
Boshizzle is offline   Reply With Quote


Thanks from:--->
Unread 10-25-2012, 05:56 PM   #3
krshome
On the road to being a farker
 
krshome's Avatar
 
Join Date: 05-26-12
Location: Massanutten, VA
Downloads: 0
Uploads: 0
Default

Great! $6 for a small bag of wood from lowes was getting kinda ridiculous. If its free its for me! I have also been trying to figure if VA had a style of BBQ, I guess this would be it.
krshome is offline   Reply With Quote


Unread 10-25-2012, 05:59 PM   #4
Boshizzle
somebody shut me the fark up.

 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Virginia style? American style BBQ started in Virginia and spread from there. Hickory and oak were the woods of choice. Salt, pepper, lard/butter, vinegar and cayenne pepper were the seasonings of choice unless you were wealthy. Then, you would add some jelly, honey, fruit syrup, or sugar to the mix. And, they cooked all kinds of meat not just pork though pork was prevalent.
__________________
[COLOR=royalblue]Jambo Pit - UDS - Lang 60 (Sold)[/COLOR]
[COLOR=royalblue]18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - [/COLOR][COLOR=royalblue]Bubba Keg - [/COLOR][COLOR=royalblue]#2 La Caja China[/COLOR]
[COLOR=royalblue]Chargriller Outlaw[/COLOR]
[COLOR=royalblue]Impeccably Accurate BLACK & RED Thermapens[/COLOR]
[COLOR=royalblue]KCBS CBJ[/COLOR]
[COLOR=royalblue]Operation BBQ Relief Founding Member[/COLOR]
[COLOR=blue]I am Obsessive Compulsive about BBQ. Google it.[/COLOR]
Boshizzle is offline   Reply With Quote


Thanks from: --->
Unread 10-25-2012, 06:01 PM   #5
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

White oak is great for beef. Post oak, used a lot in the Central Texas BBQ Meccas where brisket is king, is a type of white oak.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Thanks from:--->
Unread 10-25-2012, 06:04 PM   #6
Bluebird
Full Fledged Farker
 
Bluebird's Avatar
 
Join Date: 07-11-12
Location: Floyd Va
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Boshizzle View Post
I use white oak for everything and am a big fan. Virginians have been using to cook BBQ for centuries.
What he said!
__________________
Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn & Weber Genesis.
Bluebird is offline   Reply With Quote


Thanks from:--->
Unread 10-25-2012, 06:09 PM   #7
krshome
On the road to being a farker
 
krshome's Avatar
 
Join Date: 05-26-12
Location: Massanutten, VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Boshizzle View Post
Virginia style? American style BBQ started in Virginia and spread from there. Hickory and oak were the woods of choice. Salt, pepper, lard/butter, vinegar and cayenne pepper were the seasonings of choice unless you were wealthy. Then, you would add some jelly, honey, fruit syrup, or sugar to the mix. And, they cooked all kinds of meat not just pork though pork was prevalent.
Thanks for the schooling, I really mean it. I didn't even think VA was know for BBQ. All I ever here around me is NC style but I guess its really it VA style. (I hope i'm not starting a war)
krshome is offline   Reply With Quote


Unread 10-25-2012, 06:12 PM   #8
Boshizzle
somebody shut me the fark up.

 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

There was a time when places in states now known as BBQ meccas advertised "old Virginia BBQ" on their menus.

Virginia has a rich BBQ history. I am going to write about it one of these days.
__________________
[COLOR=royalblue]Jambo Pit - UDS - Lang 60 (Sold)[/COLOR]
[COLOR=royalblue]18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - [/COLOR][COLOR=royalblue]Bubba Keg - [/COLOR][COLOR=royalblue]#2 La Caja China[/COLOR]
[COLOR=royalblue]Chargriller Outlaw[/COLOR]
[COLOR=royalblue]Impeccably Accurate BLACK & RED Thermapens[/COLOR]
[COLOR=royalblue]KCBS CBJ[/COLOR]
[COLOR=royalblue]Operation BBQ Relief Founding Member[/COLOR]
[COLOR=blue]I am Obsessive Compulsive about BBQ. Google it.[/COLOR]
Boshizzle is offline   Reply With Quote


Thanks from: --->
Unread 10-25-2012, 06:58 PM   #9
CarolinaQue
is Blowin Smoke!
 
Join Date: 06-23-07
Location: North Berwick, ME
Downloads: 0
Uploads: 0
Default

If I was told that I could have only one wood to smoke with of my choice...I would pick White Oak!!!
__________________
Tim

[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain

- Beautiful family
- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB
CarolinaQue is offline   Reply With Quote


Thanks from: --->
Unread 10-25-2012, 07:03 PM   #10
neuyawk
is one Smokin' Farker
 
neuyawk's Avatar
 
Join Date: 03-15-12
Location: Flushing, Queens NYC
Downloads: 0
Uploads: 0
Default

The best wood is the ones that grow near you, unless of course you're in Pine city Colorado. I smoke with oak & honey locust cuz I get get them cheap here from the landscaping guys in Nassau County. $75 fills my entire truck bed.

Also hillarious is that there's alot of places around NYC & Long Island claim to cook with hickory. If they all burned hickory the way they imply they do, we'd burn up every hickory tree from here to upstate NY.
__________________
Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com
neuyawk is offline   Reply With Quote


Thanks from: --->
Unread 10-25-2012, 08:00 PM   #11
krshome
On the road to being a farker
 
krshome's Avatar
 
Join Date: 05-26-12
Location: Massanutten, VA
Downloads: 0
Uploads: 0
Default

Looks like I'm going to have to raid the neighbors wood pile for my next smoke.
krshome is offline   Reply With Quote


Thanks from:--->
Unread 10-25-2012, 10:27 PM   #12
snyper77
Full Fledged Farker
 
snyper77's Avatar
 
Join Date: 05-25-11
Location: Sweet Home Alabama
Downloads: 0
Uploads: 0
Default

To my knowledge, anything ending in "oak" is great to cook with. I use red oak, here in AL.
__________________
Lang 100 Deluxe trailer rig (60" smoker w/warming box and 40" chargrill)
snyper77 is offline   Reply With Quote


Thanks from:--->
Unread 10-25-2012, 10:34 PM   #13
CarolinaQue
is Blowin Smoke!
 
Join Date: 06-23-07
Location: North Berwick, ME
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by snyper77 View Post
To my knowledge, anything ending in "oak" is great to cook with. I use red oak, here in AL.

Not sure I agree with that. I think it depends on where the tree is regionally. I know that red oak here in Maine is not the same as the red oak in Cali. I tried red oak when I lived in VA, and I've tried 'que cooked with New England red oak...and I don't like the results. I've heard that black and pin oak isn't that great for smoking either.
__________________
Tim

[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain

- Beautiful family
- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB
CarolinaQue is offline   Reply With Quote


Thanks from:--->
Unread 10-25-2012, 10:36 PM   #14
Boshizzle
somebody shut me the fark up.

 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

I've used VA red oak and thought it did well. Poison oak on the other hand isn't something I'd try.
__________________
[COLOR=royalblue]Jambo Pit - UDS - Lang 60 (Sold)[/COLOR]
[COLOR=royalblue]18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - [/COLOR][COLOR=royalblue]Bubba Keg - [/COLOR][COLOR=royalblue]#2 La Caja China[/COLOR]
[COLOR=royalblue]Chargriller Outlaw[/COLOR]
[COLOR=royalblue]Impeccably Accurate BLACK & RED Thermapens[/COLOR]
[COLOR=royalblue]KCBS CBJ[/COLOR]
[COLOR=royalblue]Operation BBQ Relief Founding Member[/COLOR]
[COLOR=blue]I am Obsessive Compulsive about BBQ. Google it.[/COLOR]
Boshizzle is offline   Reply With Quote


Thanks from: --->
Unread 10-26-2012, 04:38 AM   #15
Bluebird
Full Fledged Farker
 
Bluebird's Avatar
 
Join Date: 07-11-12
Location: Floyd Va
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Boshizzle View Post
I've used VA red oak and thought it did well. Poison oak on the other hand isn't something I'd try.
Well said LOL!
__________________
Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn & Weber Genesis.
Bluebird is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:09 AM.


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.
no new posts