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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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05-08-2011, 08:35 AM | #1 |
is one Smokin' Farker
Join Date: 02-21-11
Location: Old Town, Maine
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Using Red Oak
I've got a good sized pile of red oak sitting on pallets in my backyard, been there for 1 1/2 years, been split for 9 months. It should be dry as all get out IMHO, but when I burned some as a test before I used it to cook with it smelled sour and some of it steamed as if it was still green. My question is to you guys that use red oak to cook with is- how long do you let it season before you use it?
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05-08-2011, 08:38 AM | #2 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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After a year and a half...is it rotting? Has it been covered?
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05-08-2011, 08:48 AM | #3 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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If it has been sitting outside in the weather exposed, it could be rotting or molded. Wet weather will definitely have an effect on it.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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05-08-2011, 09:31 AM | #4 |
Quintessential Chatty Farker
Join Date: 02-22-10
Location: USA
Name/Nickname : Private
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Red oak can also have a bacterial infection in it that makes it smell like the dog lifted his leg on it. This occurs when it was growing and when cut and dried it's awful smelling.
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Thanks from:---> |
05-08-2011, 09:41 AM | #5 | |
is one Smokin' Farker
Join Date: 02-21-11
Location: Old Town, Maine
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Quote:
Do any of you use red oak to cook with? |
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05-08-2011, 09:48 AM | #6 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Normally, red oak is a great wood for smoking - especially beef. A lot of Brethren swear by it.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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05-08-2011, 10:04 AM | #7 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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Red oak is abundant in my area. I have never heard of the bacterial issues nor have I experience any foul smell or taste with it. I love it. The issues with it may be more prevalant in certain geographic areas than others.
I was not suggesting that you did not know how to take care of your wood but did not want to assume you did either. Sorry.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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Thanks from:---> |
05-08-2011, 10:13 AM | #8 |
Full Fledged Farker
Join Date: 03-01-11
Location: Mcleansboro, IL
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I've burnt some piss oak, I just don't know how to idenitfy it. I know alot people use oak and I have an abundance of oak trees on our property. I'd hate to go cutting down trees and find out it was one that had a bacterial infection.
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"Rural Route BBQ competition team" |
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05-08-2011, 10:23 AM | #10 | |
is One Chatty Farker
Join Date: 06-30-09
Location: Redmond, WA
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Quote:
Started using red oak with beef...now it gets used on just about everything. Will often combine it with a little hickory, apple or cherry...depending on my mood (and what's cooking).
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[FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT] [FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT] [I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I] |
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05-08-2011, 11:03 AM | #11 | |
is one Smokin' Farker
Join Date: 02-21-11
Location: Old Town, Maine
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Quote:
I was looking forward to cooking with it because I knew that others use it with success. I had read elsewhere that there maybe some issues with it so I decided to make a little test run and check it out. The smell itself I do recognize and associate with red oak, it's the sour smell you can get when you cut red oak boards for trim/finish(I am a carpenter). The wood is well seasoned and burns hot and makes a good bed of coals, I guess i'll try another run and see what happens. |
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05-08-2011, 11:08 AM | #12 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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I hope it works out for you.
Big Brother Smoke sended me some chunks last year and it was some nice wood! It smelled like oak but with a extra fragrance to it.
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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05-08-2011, 11:13 AM | #13 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Cliff, were you using chunks with bark still on it? May try chunks without any bark to see if that might make a difference. Keep us posted as a lot of brethren use red oak. Good luck!
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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05-08-2011, 11:20 AM | #14 |
is one Smokin' Farker
Join Date: 02-21-11
Location: Old Town, Maine
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No bark, I actually used a stick with no bark and split it up with the ax and put it on lit charcoal(no lighter fluid BTW). Grilling today so I'll give the oak another test.
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05-08-2011, 11:27 AM | #15 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Sounds good cliff. Hope it works better today brother.
__________________
my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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