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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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10-26-2012, 08:16 AM | #16 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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White oak is great. Nothing wrong with red oak, either.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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10-26-2012, 02:38 PM | #18 | ||
is one Smokin' Farker
Join Date: 02-21-11
Location: Old Town, Maine
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10-26-2012, 06:08 PM | #20 |
Full Fledged Farker
Join Date: 05-26-12
Location: Massanutten, VA
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Good thing I only have White Oak in my woods. I guess I'm set for life with wood.
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10-27-2012, 02:28 AM | #21 |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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White oak is my goto heat source, as it makes nice coals that hold. I then use other woods to develop a flavor profile. I do like red oak, especially for brisket, but each his own.
The Virginia bbq comments are hilarious.... Next someone is likely to say that Brunswick stew is originally from Virginia! :)
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Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha |
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10-27-2012, 08:19 AM | #22 |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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Yes! Most of the oak I've ever used (for firewood) stinks, imo.
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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10-27-2012, 10:28 AM | #23 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Yep, red oak has that smell fresh, but not burning. I've had some really good food cooked on red oak coals. For that matter, cherry is one of the nastiest, bitter smelling woods out there when it's fresh. It has a really strong unpleasant odor. And has hydrocyanic acid in it. The leaves will kill cows if they're wilted, it's that toxic. But people love it for smoking.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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10-27-2012, 01:35 PM | #24 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I think that there's a difference between cooking with red oak coals and cooking with red oak sticks. As far as the cherry smell, I've always thought it had a very pleasant smell...especially when burning.
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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 |
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10-27-2012, 03:10 PM | #25 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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True. I've used red oak sticks in my trailer pit before with good results, though. Of course, it's not too airtight. And yeah, cherry smells a lot better burning than it does fresh. That's the same thing I was saying about red oak. Green cherry wood especially has a really bitter, acrid odor.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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10-27-2012, 07:28 PM | #26 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I think that red oak is one of those woods that needs to be well seasoned before using. THe stuff I have used was less than a year seasoned and it had a very strong flavor to it. Same with cherry for me. I like it much more after it's seasoned for closer to a year.
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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 |
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10-27-2012, 08:53 PM | #27 | |
is one Smokin' Farker
Join Date: 02-21-11
Location: Old Town, Maine
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10-27-2012, 09:26 PM | #28 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I know, it's nuts! American BBQ was first cooked in VA? What a bunch of malarky! That's not what they said on the Travel Channel! Everyone knows Brunswick Stew and BBQ all started in Georgia. They can even back it up with a plaque from 1898.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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