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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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10-10-2005, 05:53 PM | #1 |
Full Fledged Farker
Join Date: 11-14-03
Location: KENTUCKY
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Identifying Oak!
Well.. finally tracked down some loggers clearing woods for firewood this fall.. going to get a truckload of oak delivered for $65. Any easy way to determine if it's oak from the bark? I really dont wanna get stuck with walnut or sycamore... even if some of it's goin in the fireplace..
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10-10-2005, 08:12 PM | #2 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Here is a pic of white oak bark. There are many species of oak and white oak is just one of them. It would be easier to identify by the leaf. BTW, white oak bark is very medicinal and has many benefits.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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10-10-2005, 08:25 PM | #3 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Yep, go back and ask them, and see if you can get a leaf. There are 30 main variaties of oak with countless subspecies.
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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10-10-2005, 09:06 PM | #4 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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Walnut is simple to identify by the dark heartwood. Red Oak heartwood will be pinkish in color, white oak is a bit harder to identify without leaves wich resemble 3 fingered mittens.
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10-10-2005, 09:23 PM | #5 |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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can you use any species of oak to cook with or are there some you can't use. also, do they all give you the same result? thanks
phil |
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10-10-2005, 09:41 PM | #6 | |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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Quote:
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10-11-2005, 02:21 AM | #7 |
is One Chatty Farker
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
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I normally identify 'The Oak' by the sign above the door!
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Surf'n'Smoke BBQ Team |
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10-11-2005, 07:16 AM | #8 |
is One Chatty Farker
Join Date: 07-21-05
Location: South Dakota
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I use alot of red oak as that is what is available in south dakota for hard woods. Some apple also. but red oak has that pinkish red color when looking at it from the cut ends. I find it quite satisfying in the smoke flavor.
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10-12-2005, 06:54 AM | #9 |
Full Fledged Farker
Join Date: 11-14-03
Location: KENTUCKY
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ok. guy brought me a sample last night.. looks like pinkapin(sic?) oak i think.. i'll try and get a scan of the leaf later.. they're back in there cutting locust, oak, walnut, and cherry i think right now.. hopefully these guys turn out to be a good source of quality wood.. still gotta let it season tho...
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10-12-2005, 07:16 AM | #10 |
On the road to being a farker
Join Date: 08-11-03
Location: Carrollton,TX
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Here's a pic of chinkapin oak leaf.
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Mark Original made in USA Banderamod, WSM, Patio grill, gasser, lots of cold cheap beer |
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10-12-2005, 12:07 PM | #11 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Chinkapin oak leaf and bark for your pleasure
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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