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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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02-05-2013, 08:01 AM | #16 |
Full Fledged Farker
Join Date: 01-31-11
Location: Jasper, Alabama
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The Red Oak and Pin Oak in Alabama don't smell so great when I split them. The White Oak smells sweet like Hickory and makes a great bed of coals.
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Oklahoma Joe Longhorn ~ Smokin Tex 1500 CXLD ~ 24" Lone Star Grillz Vertical (on loan) |
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Thanks from:---> |
02-05-2013, 08:07 AM | #17 | |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Quote:
If you are smoking tri-tips, then red. Otherwise white is o.k.
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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02-05-2013, 12:36 PM | #18 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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If red oak is not good enough for whiskey barrels, then it is not good enough for smoking. That being said, I am now convinced that there are some regional reds that would be okay. We just don't have them here.
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02-05-2013, 01:27 PM | #19 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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Oakey oak is my favorite! But just ship me whatever you don't like!
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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02-05-2013, 02:12 PM | #20 |
Got Wood.
Join Date: 01-11-13
Location: Fairbanks, Alaska & Hurst Texas
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I have tried red oak it was fine but white oak is my go to wood, a lot milder smoke than the hickory. In my pit the oak burns a little hotter (10 degrees hotter) than the hickory.
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02-05-2013, 04:48 PM | #21 |
is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
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02-05-2013, 05:30 PM | #22 |
Is lookin for wood to cook with.
Join Date: 12-01-11
Location: Up North, MN
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In my neck of the woods it's about all we have (unless you're lucky enough to find bitternut hickory). I've used red oak often and like it.
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02-05-2013, 06:02 PM | #23 |
is One Chatty Farker
Join Date: 04-08-10
Location: Elk Creek, KY
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02-05-2013, 06:39 PM | #24 |
is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
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02-05-2013, 06:44 PM | #25 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
I have found that the red oak needs a longer seasoning than the live oak, which is a white oak. Red oak, IMO, seems to cook more like hickory. It seems to be a stronger smoke. The live oak seems to be more subtle -- more like pecan. CD |
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