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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-08-2012, 08:14 AM   #16
Lake Dogs
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Quote:
Originally Posted by 1MoreFord View Post
Nope.

I don't believe the wood on the left is White Oak. Just looked again and don't think it's Hickory either. All Oaks will have the little hollow spaces you can see in the grain of the wood on the right. Red Oak will have a pink to redish brown heart while White Oak will have a darker heart.
+1 agreed. On right is definitely oak; probably some type of red oak, but on left, unlikely it's oak at all....
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Old 11-08-2012, 08:53 AM   #17
dano
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I have had some luck with oak on brisket. Usually use apple mix on pork and cherry on seafood/poultry...little lighter than the apple I have found.
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