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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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Old 05-08-2011, 08:35 AM   #1
cliffcarter
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Default 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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Old 05-08-2011, 08:38 AM   #2
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After a year and a half...is it rotting? Has it been covered?
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Old 05-08-2011, 08:48 AM   #3
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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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Old 05-08-2011, 09:31 AM   #4
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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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Old 05-08-2011, 09:41 AM   #5
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Quote:
Originally Posted by Cook View Post
After a year and a half...is it rotting? Has it been covered?
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Originally Posted by smokeyw View Post
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.
Yes it is covered and no it is not rotting, I do know how to take care of my wood. I was unaware about bacterial infections, I'll check with the local extension office, thanks for the info.
Do any of you use red oak to cook with?
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Old 05-08-2011, 09:48 AM   #6
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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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Old 05-08-2011, 10:04 AM   #7
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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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Old 05-08-2011, 10:13 AM   #8
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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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Old 05-08-2011, 10:13 AM   #9
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Red Oak is my wood of choice. It is readily available here from fire wood sellers.
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Old 05-08-2011, 10:23 AM   #10
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Quote:
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Red Oak is my wood of choice. It is readily available here from fire wood sellers.
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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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Old 05-08-2011, 11:03 AM   #11
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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.
Not a problem, no offense taken.
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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Old 05-08-2011, 11:08 AM   #12
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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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Old 05-08-2011, 11:13 AM   #13
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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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Old 05-08-2011, 11:20 AM   #14
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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!
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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Old 05-08-2011, 11:27 AM   #15
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Sounds good cliff. Hope it works better today brother.
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