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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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01-05-2013, 08:22 PM | #16 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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I use chunks in my WSM a lot. Great mixed with cherry.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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01-05-2013, 09:54 PM | #17 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John |
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01-05-2013, 10:28 PM | #18 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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yea, here we get three kinds but mostly coastal or valley oak.
i get valley oak. not a big deal, still tastes great.
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george spam, can't live without it |
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01-06-2013, 08:36 AM | #19 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Quote:
Not saying anything except what I saw. In a former life I was a wood tick. Lucky enough to still know a few that keep me in the good stuff. |
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01-06-2013, 10:12 AM | #20 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Red oak is good wood. Green red oak does have a bit of a small, but for that matter, nothing smells nastier than green cherry wood. Cherry has a really nasty bitter hydrocyanic acid smell until it seasons.
Another thing to consider: We talk about red oak and white oak. There are a lot of different species of each that are lumped into those categories. Just here in my area, "red oak" can mean northern red oak, southern red oak, scarlet oak, black oak, shingle oak, shumard oak, willow oak, and a few more. "White oak" wood in my area can be actual white oak, swamp white oak, chestnut oak, post oak, or swamp chestnut oak. Each one is a distinct species and area all probably subtly different, but I haven't tried any of them for cooking yet that were bad.
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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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01-06-2013, 10:26 AM | #21 |
is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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01-08-2013, 04:40 PM | #22 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I cut up 4 pieces of red oak into chunks today, enough to fill an old 5 gallon joint compound pail.
Bucket 'o wood.
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | Last edited by BobM; 01-08-2013 at 06:18 PM.. |
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01-08-2013, 04:48 PM | #23 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
I have some large branches aging in my backyard of both Shumard Red Oak and Live Oak -- branches pruned in my neighborhood. By early summer, I should have enough of both seasoned to do a side-by-side comparison. CD |
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01-08-2013, 09:08 PM | #24 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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ive got a bucket like this of red oak and white oak in my garage just waiting to meet fire. i got it from an inlaw that cleared some land in NC not long ago.
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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01-09-2013, 07:52 AM | #25 |
is one Smokin' Farker
Join Date: 08-26-10
Location: Gainesville, GA
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Ok, Red Oak test completed. Was very pleased with it. Here is some PRON of the results. Ran the G2 Party at 300 degrees. 2 butts, 3 slabs baby backs, 3 slabs STL's. Very pleased.
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01-09-2013, 07:55 AM | #26 |
is one Smokin' Farker
Join Date: 08-26-10
Location: Gainesville, GA
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Here is a pic of the red oak I used. Not all of it. One thing that I did like is the discs were very dense and produced a very nice smoke for a longer period of time than the hickory I have been using.
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01-09-2013, 08:39 AM | #27 |
Full Fledged Farker
Join Date: 03-22-11
Location: Frisco, TX
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I don't want to hijack a thread with a question, but this seems like the perfect place with guys weighing in here.
What is the difference between "Post Oak" and "Oak". If the place I get most of my wood has "Oak"......is that probably "white oak"? Thanks!
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[B]Full Draw BBQ[/B] [B]Frisco, TX[/B] Lang 60D trailer [COLOR=darkorange][B]Orange[/B][/COLOR] Thermapen 22.5 Weber Kettle - retired Gateway 55 gallon Clone X2 |
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01-09-2013, 09:10 AM | #28 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Post oak, Quercus stellatais, is in the white oak group. White oak is Quercus alba. Post oak grows in central Texas and is used by many of the BBQ Meccas there and is especially good with beef.
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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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01-09-2013, 09:55 AM | #29 | |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Quote:
Post oak (Quercus stellata) actually grows throughout the eastern US, Texas is the western limit of its range. It is really common here in NC, I have several post oak trees on my property.
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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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Thanks from: ---> |
01-09-2013, 02:00 PM | #30 |
Full Fledged Farker
Join Date: 08-21-10
Location: Sierra foothills
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