New to stick burner, what kind of wood?

Southstar Jeff · 11-03-2012, 09:49 AM

Most of the guys I've found selling wood around here have a mixed lot of red and white oak and hickory. Is it easy to tell apart once split and seasoned, or do I even need to worry about it?

From what I've read on here, I'd like to try the oak, but not sure if it matters between the red and white. I've been using hickory and pecan chunks mostly in my BGE.

Thanks for any advice!

Jeff

NRA4Life · 11-03-2012, 09:52 AM

I use all 3, as far as telling the difference you should be able to tell by the bark. It won't matter unless you were trying to smoke it with just 1 wood type to experiment with flavor.

phil c · 11-03-2012, 09:58 AM

I prefer Oak, red or white it doesnt seem to matter as long as its well seasoned, and the splits are about as big around as a baseball.
If your used to a BGE babysitting a stickburner, is gonna be a big shift for you. Takes a little practice but its worth it!

Lake Dogs · 11-03-2012, 10:04 AM

I prefer oak on beef, hickory or pecan on pork.

Jeff, be warned. Most folks selling you split wood have no clue as to what is/isnt
oak, hickory, or anything else. I cannot tell you how many cords (many have no idea
what a cord is, but they'll sell it to you) of hickory I've purchased had 0 hickory in
it and was chock full of poplar, sweet gum and various oak.

No, it's nearly impossible to tell apart, even if the bark is there. Too many trees bark resembles hickory, but if you see the tree before cut-down they're very easy to identify (especially if they have leaves).

Mo-Dave · 11-03-2012, 11:06 AM

In general the bark of hickory is smooth and blotchy but young trees of almost any kind are also like that. There is a shaggy bark hickory, and it is just like its name shaggy looking bark. Some make a sweet syrup from the shaggy bark.

Hickory is a very dense wood and even when seasoned is usually heavier than oak. The upside is oak is also good for smoking so not a terrible thing if thats what you use.

There are many pics you can google, try googling your states Conservation Department for more info.

One last thing don't forget to season your new cooker before using it.
Dave

Paulie G. · 11-03-2012, 11:11 AM

I prefer oak as a general all purpose wood. Feel free to throw in some fruit woods if you like.

Pyle's BBQ · 11-03-2012, 04:53 PM

I would check Craigslist for free stuff. If you are really ambitious, buy or rent a chain saw. That way you can get the fallen trees after storms.

42BBQ · 11-03-2012, 05:19 PM

I got a chainsaw last year. So far I've scored two 40 foot cherry's, some oak, a massive mulberry, a small cherry, and a wild cherry from neighboring farms for free.

That being said, I love oak for smoking. Used exclusively in Texas on stickburners

Southstar Jeff · 11-07-2012, 01:26 PM

Is the difference in red and white oak just this easy to see?

Attachment 72243

chad · 11-07-2012, 01:33 PM

You should have access to pecan and peach (apple too) in your region. I have cooked with oak for years as its the easiest wood for me to collect around here in coastal central Florida, but you have access to some great woods to try. Oak is great for heat and you can't really overdo oak smoke...hickory is good for heat but you can overdo hickory smoke (in my opinion...your mileage may vary!). Use 'em all.

PlanB-BBQ · 11-07-2012, 04:59 PM

Here in Virginia,hickory is the choice. Out here in the country,I just get itfrom loggers.

1MoreFord · 11-07-2012, 06:29 PM

Quote:

Originally Posted by Southstar Jeff

Is the difference in red and white oak just this easy to see?

Attachment 72243

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.

Rich Parker · 11-07-2012, 06:39 PM

I used Oak and Apple in my stick burner. Free wood is usually the best.

cholloway · 11-07-2012, 08:18 PM

In my offset I'll use oak mostly for the heat and hickory, pecan and cherry for the smoke.

wjwheeler · 11-08-2012, 07:53 AM

Peach wood is a good option for you. We compete with peach 99% of the time.
We will use pecan, if peach is scarce.

11-03-2012, 09:49 AM	#1
Southstar Jeff Full Fledged Farker Join Date: 04-01-12 Location: Marietta, GA	New to stick burner, what kind of wood? Most of the guys I've found selling wood around here have a mixed lot of red and white oak and hickory. Is it easy to tell apart once split and seasoned, or do I even need to worry about it? From what I've read on here, I'd like to try the oak, but not sure if it matters between the red and white. I've been using hickory and pecan chunks mostly in my BGE. Thanks for any advice! Jeff __________________ LBGE Weber 26" Jumbo Joe Smokey Joe Silver RecTec

11-03-2012, 09:52 AM	#2
NRA4Life is One Chatty Farker Join Date: 07-07-09 Location: Newark, OH	I use all 3, as far as telling the difference you should be able to tell by the bark. It won't matter unless you were trying to smoke it with just 1 wood type to experiment with flavor. __________________ - [B]Kevin[/B] Team: [B]Smitty's Real Pit BBQ[/B] KCBS CBJ [B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers Custom Built Reverse Flow Stickburner [B]Weber[/B] 22.5" WSM [B]Weber[/B] 26.75" OTG [B]Weber[/B] Blue 2000 Stainless Performer [B]Weber[/B] Red 1998 Stainless Performer

11-03-2012, 10:04 AM	#4
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	I prefer oak on beef, hickory or pecan on pork. Jeff, be warned. Most folks selling you split wood have no clue as to what is/isnt oak, hickory, or anything else. I cannot tell you how many cords (many have no idea what a cord is, but they'll sell it to you) of hickory I've purchased had 0 hickory in it and was chock full of poplar, sweet gum and various oak. No, it's nearly impossible to tell apart, even if the bark is there. Too many trees bark resembles hickory, but if you see the tree before cut-down they're very easy to identify (especially if they have leaves). __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

11-03-2012, 11:06 AM	#5
Mo-Dave Quintessential Chatty Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri	In general the bark of hickory is smooth and blotchy but young trees of almost any kind are also like that. There is a shaggy bark hickory, and it is just like its name shaggy looking bark. Some make a sweet syrup from the shaggy bark. Hickory is a very dense wood and even when seasoned is usually heavier than oak. The upside is oak is also good for smoking so not a terrible thing if thats what you use. There are many pics you can google, try googling your states Conservation Department for more info. One last thing don't forget to season your new cooker before using it. Dave __________________ Let us have a drink and by God lets us not think about the things we ain't never going to know about.

11-03-2012, 11:11 AM	#6
Paulie G. is one Smokin' Farker Join Date: 08-07-06 Location: Bluffton, SC	I prefer oak as a general all purpose wood. Feel free to throw in some fruit woods if you like. __________________ Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit.

11-03-2012, 09:58 AM	#3
phil c Full Fledged Farker Join Date: 12-31-11 Location: Center Point, Iowa	I prefer Oak, red or white it doesnt seem to matter as long as its well seasoned, and the splits are about as big around as a baseball. If your used to a BGE babysitting a stickburner, is gonna be a big shift for you. Takes a little practice but its worth it!

11-03-2012, 04:53 PM	#7
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	I would check Craigslist for free stuff. If you are really ambitious, buy or rent a chain saw. That way you can get the fallen trees after storms. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

11-03-2012, 05:19 PM	#8
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA	I got a chainsaw last year. So far I've scored two 40 foot cherry's, some oak, a massive mulberry, a small cherry, and a wild cherry from neighboring farms for free. That being said, I love oak for smoking. Used exclusively in Texas on stickburners __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

11-07-2012, 01:26 PM	#9
Southstar Jeff Full Fledged Farker Join Date: 04-01-12 Location: Marietta, GA	Is the difference in red and white oak just this easy to see? Attachment 72243 __________________ LBGE Weber 26" Jumbo Joe Smokey Joe Silver RecTec Last edited by Southstar Jeff; 04-28-2016 at 12:42 PM..

11-07-2012, 01:33 PM	#10
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	You should have access to pecan and peach (apple too) in your region. I have cooked with oak for years as its the easiest wood for me to collect around here in coastal central Florida, but you have access to some great woods to try. Oak is great for heat and you can't really overdo oak smoke...hickory is good for heat but you can overdo hickory smoke (in my opinion...your mileage may vary!). Use 'em all. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

11-07-2012, 04:59 PM	#11
PlanB-BBQ Is lookin for wood to cook with. Join Date: 04-07-12 Location: Montross Virginia	Here in Virginia,hickory is the choice. Out here in the country,I just get itfrom loggers.

11-07-2012, 06:39 PM	#13
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI	I used Oak and Apple in my stick burner. Free wood is usually the best. __________________ Outlaw BBQ Smoker - TheBBQSuperstore.com

11-07-2012, 08:18 PM	#14
cholloway Babbling Farker Join Date: 05-10-11 Location: East of Atlanta, GA. Name/Nickname : Colin	In my offset I'll use oak mostly for the heat and hickory, pecan and cherry for the smoke. __________________ Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser

11-08-2012, 07:53 AM	#15
wjwheeler Full Fledged Farker Join Date: 05-30-11 Location: Cleveland TN	Peach wood is a good option for you. We compete with peach 99% of the time. We will use pecan, if peach is scarce. __________________ Bill Wheeler - Cleveland TN competition team member: Jack's Old South, Myron Mixon Smokers, Myron Mixon BBQ Myron Mixon Smokers Independent Rep MMS Vulcan V33 Gravity Feed with Stoker Myron Mixon 72XC - Sold Jumbo J3 - Sold Jacks Old South Original Patio Smoker Myron Mixon Pitmaster Q3 36" Barrell & 24" Square