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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.


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Unread 01-05-2013, 02:20 PM   #1
abangs
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Default Red oak

Anyone ever use red oak for smoking??? Any good??
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Unread 01-05-2013, 02:28 PM   #2
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People will say yes, but not near as good as white oak. Post oak is white.
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Unread 01-05-2013, 02:34 PM   #3
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I have not used red oak but love white oak.
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Unread 01-05-2013, 02:37 PM   #4
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We have red oak and live oak in North Texas. Live oak is more like white oak, IMO. Holding a chunk of each in opposite hands, red oak has a stronger aroma, to me. It seems to have a stronger smoke, too. I have not done a side-by-side taste comparison, but I would think that a little red oak would go a long way on smoke flavor.

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Unread 01-05-2013, 02:55 PM   #5
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I've cooked over a red oak fire, but never used it in my smoker. When first split it has a rather strong, almost urine like smell. I bought some up near Tallulah falls and carried it back to our tent-site at Stone Mountain inside the van. The family was not very pleased with the smell, but the food tasted great.
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Unread 01-05-2013, 03:16 PM   #6
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Just bought a box of it from Joe's Smoking Wood to try it out. I'm rocking some green peach wood today. I will probably wait for a brisket cook to use the red oak.
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Unread 01-05-2013, 03:20 PM   #7
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The traditional wood used for Santa Maria grills in California is red oak, but I don't think it is the same species that we call northern red oak in the northeast (Quercus rubra).
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Unread 01-05-2013, 03:22 PM   #8
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Quote:
Originally Posted by realspaazz View Post
I've cooked over a red oak fire, but never used it in my smoker. When first split it has a rather strong, almost urine like smell. I bought some up near Tallulah falls and carried it back to our tent-site at Stone Mountain inside the van. The family was not very pleased with the smell, but the food tasted great.
I wonder if the different climate, namely dry here and more humid there, matters. I don't get a urine smell from local red oak. The aroma is pretty pungent on fresh cut wood, and still stronger than most woods when dry, but it is never an unpleasant smell.

My kitchen cabinets are red oak, as well as a lot of trim in my house. I loved the woody smell of my house when it was new.

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Unread 01-05-2013, 04:50 PM   #9
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I had never used red oak until August.Trigg delivered my Jambo in July and cooked here in a comp. He brought red oak from Texas and placed 3rd out of 61 teams. He gave me the wood that was left. I used it in a comp in Amelia Island and placed 5th out of 41.
I use peach or apple most of the time. IMO the flavor profile of the brisket was the most noticeable difference. We still had a 6th place brisket. I'm back with apple and peach. Red oak isn't easy to find in east TN.
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Unread 01-05-2013, 05:54 PM   #10
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I'm pretty sure Jamie Geer with Jambo uses red oak as well......
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Unread 01-05-2013, 06:03 PM   #11
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I have a fireplace in my house. I burn a cord to a cord and a half of wood a year. Living on Long Island, I have to buy my fire wood. A lot of the wood I get is red oak.

I started cutting it up into chunks and using it in my WSMs.

It's mild, I like it.

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Unread 01-05-2013, 06:07 PM   #12
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East coast red oak is different from west coast red oak. But, I use red and white oak here in VA and like both. VA Red oak may be better suited for grilling than VA white oak but I still use both in my Jambo wth no complaints and grill with either one.

Here is some white oak cooked Tri-tip. Red oak would have done just as well.

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Unread 01-05-2013, 06:12 PM   #13
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Just cut down a big 36" diameter red oak. Top half was dead. Some of it is dry enough to cook with. Gonna give it a try! It smells super strong and my initial thought is that it will be strong. Will give it a whirl though.
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Unread 01-05-2013, 06:12 PM   #14
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I will say this..... a good seasoned Red Oak with brisket or beef ribs is AWESOME! It has a very strong aroma when wet, but seasoned it goes great on beef.... White Oak is for sure a great wood, if you have a chance try some Red Oak for yourself and you wont be disappointed....
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Unread 01-05-2013, 07:56 PM   #15
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Red Oak and TRi Tip are a great marriage.
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