New to stick burner, what kind of wood?

Southstar Jeff · 11-03-2012, 09:49 AM

Most of the guys I've found selling wood around here have a mixed lot of red and white oak and hickory. Is it easy to tell apart once split and seasoned, or do I even need to worry about it?

From what I've read on here, I'd like to try the oak, but not sure if it matters between the red and white. I've been using hickory and pecan chunks mostly in my BGE.

Thanks for any advice!

Jeff

NRA4Life · 11-03-2012, 09:52 AM

I use all 3, as far as telling the difference you should be able to tell by the bark. It won't matter unless you were trying to smoke it with just 1 wood type to experiment with flavor.

phil c · 11-03-2012, 09:58 AM

I prefer Oak, red or white it doesnt seem to matter as long as its well seasoned, and the splits are about as big around as a baseball.
If your used to a BGE babysitting a stickburner, is gonna be a big shift for you. Takes a little practice but its worth it!

Lake Dogs · 11-03-2012, 10:04 AM

I prefer oak on beef, hickory or pecan on pork.

Jeff, be warned. Most folks selling you split wood have no clue as to what is/isnt
oak, hickory, or anything else. I cannot tell you how many cords (many have no idea
what a cord is, but they'll sell it to you) of hickory I've purchased had 0 hickory in
it and was chock full of poplar, sweet gum and various oak.

No, it's nearly impossible to tell apart, even if the bark is there. Too many trees bark resembles hickory, but if you see the tree before cut-down they're very easy to identify (especially if they have leaves).

Mo-Dave · 11-03-2012, 11:06 AM

In general the bark of hickory is smooth and blotchy but young trees of almost any kind are also like that. There is a shaggy bark hickory, and it is just like its name shaggy looking bark. Some make a sweet syrup from the shaggy bark.

Hickory is a very dense wood and even when seasoned is usually heavier than oak. The upside is oak is also good for smoking so not a terrible thing if thats what you use.

There are many pics you can google, try googling your states Conservation Department for more info.

One last thing don't forget to season your new cooker before using it.
Dave

Paulie G. · 11-03-2012, 11:11 AM

I prefer oak as a general all purpose wood. Feel free to throw in some fruit woods if you like.

Pyle's BBQ · 11-03-2012, 04:53 PM

I would check Craigslist for free stuff. If you are really ambitious, buy or rent a chain saw. That way you can get the fallen trees after storms.

42BBQ · 11-03-2012, 05:19 PM

I got a chainsaw last year. So far I've scored two 40 foot cherry's, some oak, a massive mulberry, a small cherry, and a wild cherry from neighboring farms for free.

That being said, I love oak for smoking. Used exclusively in Texas on stickburners

Southstar Jeff · 11-07-2012, 01:26 PM

Is the difference in red and white oak just this easy to see?

ImageUploadedByTapatalk1352316401.085059.jpg

chad · 11-07-2012, 01:33 PM

You should have access to pecan and peach (apple too) in your region. I have cooked with oak for years as its the easiest wood for me to collect around here in coastal central Florida, but you have access to some great woods to try. Oak is great for heat and you can't really overdo oak smoke...hickory is good for heat but you can overdo hickory smoke (in my opinion...your mileage may vary!). Use 'em all.

PlanB-BBQ · 11-07-2012, 04:59 PM

Here in Virginia,hickory is the choice. Out here in the country,I just get itfrom loggers.

1MoreFord · 11-07-2012, 06:29 PM

Quote:

Originally Posted by Southstar Jeff

Is the difference in red and white oak just this easy to see?

Attachment 72243

Nope.

I don't believe the wood on the left is White Oak. Just looked again and don't think it's Hickory either. All Oaks will have the little hollow spaces you can see in the grain of the wood on the right. Red Oak will have a pink to redish brown heart while White Oak will have a darker heart.

Rich Parker · 11-07-2012, 06:39 PM

I used Oak and Apple in my stick burner. Free wood is usually the best.

cholloway · 11-07-2012, 08:18 PM

In my offset I'll use oak mostly for the heat and hickory, pecan and cherry for the smoke.

wjwheeler · 11-08-2012, 07:53 AM

Peach wood is a good option for you. We compete with peach 99% of the time.
We will use pecan, if peach is scarce.

11-03-2012, 09:49 AM	#1
Southstar Jeff On the road to being a farker Join Date: 04-01-12 Location: Marietta, GA Downloads: 0 Uploads: 0	New to stick burner, what kind of wood? Most of the guys I've found selling wood around here have a mixed lot of red and white oak and hickory. Is it easy to tell apart once split and seasoned, or do I even need to worry about it? From what I've read on here, I'd like to try the oak, but not sure if it matters between the red and white. I've been using hickory and pecan chunks mostly in my BGE. Thanks for any advice! Jeff __________________ Stump's Prince Oklahoma Joe's Chuckwagon LBGE SBGE SS Performer Jumbo Joe Smokey Joe Silver Stoker wifi Stealthy super fast grey thermapen Vacmaster vp112

11-03-2012, 09:52 AM	#2
NRA4Life is One Chatty Farker Join Date: 07-07-09 Location: Newark, OH Downloads: 0 Uploads: 0	I use all 3, as far as telling the difference you should be able to tell by the bark. It won't matter unless you were trying to smoke it with just 1 wood type to experiment with flavor. __________________ - Kevin Team: Smitty's Real Pit BBQ KCBS CBJ 2 Custom Built Reverse Flow Stickburners 22.5" WSM Weber 26.75" OTG Weber 22.5" OTS Weber Blue 2000 Stainless Performer

11-03-2012, 10:04 AM	#4
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	I prefer oak on beef, hickory or pecan on pork. Jeff, be warned. Most folks selling you split wood have no clue as to what is/isnt oak, hickory, or anything else. I cannot tell you how many cords (many have no idea what a cord is, but they'll sell it to you) of hickory I've purchased had 0 hickory in it and was chock full of poplar, sweet gum and various oak. No, it's nearly impossible to tell apart, even if the bark is there. Too many trees bark resembles hickory, but if you see the tree before cut-down they're very easy to identify (especially if they have leaves). __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

11-03-2012, 11:06 AM	#5
Mo-Dave Babbling Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri Downloads: 0 Uploads: 0	In general the bark of hickory is smooth and blotchy but young trees of almost any kind are also like that. There is a shaggy bark hickory, and it is just like its name shaggy looking bark. Some make a sweet syrup from the shaggy bark. Hickory is a very dense wood and even when seasoned is usually heavier than oak. The upside is oak is also good for smoking so not a terrible thing if thats what you use. There are many pics you can google, try googling your states Conservation Department for more info. One last thing don't forget to season your new cooker before using it. Dave __________________ Lg Spicewine on trailer Weber charcoal grill 2 ugly drums, semi retired Bbq toolbox, formerly Chargrill smoker My wife has gas, its a Brinkman.

11-03-2012, 11:11 AM	#6
Paulie G. is one Smokin' Farker Join Date: 08-07-06 Location: Bluffton, SC Downloads: 0 Uploads: 0	I prefer oak as a general all purpose wood. Feel free to throw in some fruit woods if you like. __________________ Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit.

11-03-2012, 09:58 AM	#3
phil c Full Fledged Farker Join Date: 12-31-11 Location: Center Point, Iowa Downloads: 0 Uploads: 0	I prefer Oak, red or white it doesnt seem to matter as long as its well seasoned, and the splits are about as big around as a baseball. If your used to a BGE babysitting a stickburner, is gonna be a big shift for you. Takes a little practice but its worth it!

11-03-2012, 04:53 PM	#7
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	I would check Craigslist for free stuff. If you are really ambitious, buy or rent a chain saw. That way you can get the fallen trees after storms. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

11-03-2012, 05:19 PM	#8
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA Downloads: 0 Uploads: 0	I got a chainsaw last year. So far I've scored two 40 foot cherry's, some oak, a massive mulberry, a small cherry, and a wild cherry from neighboring farms for free. That being said, I love oak for smoking. Used exclusively in Texas on stickburners __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

11-07-2012, 01:26 PM	#9
Southstar Jeff On the road to being a farker Join Date: 04-01-12 Location: Marietta, GA Downloads: 0 Uploads: 0	Is the difference in red and white oak just this easy to see? ImageUploadedByTapatalk1352316401.085059.jpg __________________ Stump's Prince Oklahoma Joe's Chuckwagon LBGE SBGE SS Performer Jumbo Joe Smokey Joe Silver Stoker wifi Stealthy super fast grey thermapen Vacmaster vp112

11-07-2012, 01:33 PM	#10
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	You should have access to pecan and peach (apple too) in your region. I have cooked with oak for years as its the easiest wood for me to collect around here in coastal central Florida, but you have access to some great woods to try. Oak is great for heat and you can't really overdo oak smoke...hickory is good for heat but you can overdo hickory smoke (in my opinion...your mileage may vary!). Use 'em all. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

11-07-2012, 04:59 PM	#11
PlanB-BBQ Is lookin for wood to cook with. Join Date: 04-07-12 Location: Montross Virginia Downloads: 0 Uploads: 0	Here in Virginia,hickory is the choice. Out here in the country,I just get itfrom loggers.

11-07-2012, 06:39 PM	#13
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	I used Oak and Apple in my stick burner. Free wood is usually the best. __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

11-07-2012, 08:18 PM	#14
cholloway is One Chatty Farker Join Date: 05-10-11 Location: Atlanta, GA. Downloads: 0 Uploads: 0	In my offset I'll use oak mostly for the heat and hickory, pecan and cherry for the smoke. __________________ Colin New Braunfels Hondo Offset New Braunfels Bandera (Refurbished, Modified & Improved) 32 year old Char-Broil 450 1996 Blue Weber SS Performer 2003 Black Weber SS Performer Weber 22.5 OTS converted to OTG with rotisserie & Smokenator Weber SJS & modified stock pot Mini-WSM STOK Island gasser

11-08-2012, 07:53 AM	#15
wjwheeler On the road to being a farker Join Date: 05-30-11 Location: Cleveland TN Downloads: 0 Uploads: 0	Peach wood is a good option for you. We compete with peach 99% of the time. We will use pecan, if peach is scarce. __________________ Bill Wheeler Cleveland TN competition team member Que'n Stew'n & Brew'n Southern Q Model 500 Water Smoker Jacks Old South Original Patio Smoker Jambo FEC-100 Bradley Smoker