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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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02-04-2013, 06:02 PM | #1 |
is One Chatty Farker
Join Date: 04-08-10
Location: Elk Creek, KY
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Oak
I've always used hickory but have a line on some good oak. Choice between red or white. Looking for input.
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02-04-2013, 06:04 PM | #2 |
Got Wood.
Join Date: 08-09-09
Location: Kansas city, MO
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Both...
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02-04-2013, 06:48 PM | #3 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I've been using red oak recently, it's mild and I like it.
Sent from my Android phone.
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02-04-2013, 06:56 PM | #4 |
Is lookin for wood to cook with.
Join Date: 03-29-12
Location: Waco, TX
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Any oak is good smoking wood! If you can find some post oak, jump on it.
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Klose Backyard Smoker, BGE |
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02-04-2013, 06:58 PM | #5 |
On the road to being a farker
Join Date: 02-22-10
Location: Milaca, MN
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I've had great success with both. In my opinion Red is a little milder.
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02-04-2013, 07:00 PM | #6 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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What about pin oak?
Sorry I don't want ti hijack.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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02-04-2013, 07:08 PM | #7 |
On the road to being a farker
Join Date: 02-22-10
Location: Milaca, MN
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Pin Oak I's also known as Swamp Oak since it tends to grow in wt environments. I've never tried it for smoking.
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02-04-2013, 07:15 PM | #8 | |
is one Smokin' Farker
Join Date: 02-21-11
Location: Old Town, Maine
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Quote:
http://dendro.cnre.vt.edu/dendrology...ith_common.cfm Last edited by cliffcarter; 02-04-2013 at 07:31 PM.. |
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02-04-2013, 07:22 PM | #9 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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oak is good. "red oak" can cover a lot of oak species.
so get what you can. i use pecan or oak.
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george spam, can't live without it |
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02-04-2013, 08:12 PM | #10 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I prefer white oak, haven't had much luck with red oak., All the red that I have gotten was to resinous for my taste.
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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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02-04-2013, 08:21 PM | #11 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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Either one is good. I prefer white oak but would never turn down any red.
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Thanks from:---> |
02-04-2013, 08:24 PM | #12 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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This
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Kettleheads Anonymous Charter Member |
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02-04-2013, 08:52 PM | #13 |
Full Fledged Farker
Join Date: 01-13-13
Location: Central Tx
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cooked with white (the seasoned stuff underthe saws)this weekend after stacking it. I did like it a bit more than cooking with red
Sent from Galaxy tab
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Backwoods Fatboy-profile for cart build link,Weber OTG,Weber Smokey Joe, Maverick 732,Tan Thermapen |
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02-04-2013, 09:03 PM | #14 |
is One Chatty Farker
Join Date: 10-29-11
Location: Chicagoland
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I like red. Whites good too though, but I like red better.
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Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG |
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02-05-2013, 05:58 AM | #15 |
Full Fledged Farker
Join Date: 12-31-11
Location: Center Point, Iowa
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I Oak has become my go to wood. Doesnt seem to mater red or white as long as its well seasoned.
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