Red oak - Page 3

SmokinJohn · 01-09-2013, 03:48 PM

It is terrible. You should send it all (and the meat you were going to use) to me....

Seriously, I have used it (sparingly) with my beef ribs and tri-tip. It is better suited to brisket, IMHO.

Ryan Chester · 01-09-2013, 04:22 PM

I use red oak in my restaurant (Smoqued BBQ) amongst other woods. Its goooood.

BBQchef33 · 01-09-2013, 04:45 PM

Red oak is one of my favorites. The nasty smell when u split it is the tanins in the wood(smells like pee or puke). that goes away as it seasons.

razrbakcrzy · 01-09-2013, 05:06 PM

Yes, along with white oak, pecan, hickory, chickory, mesquite, peach, apple & pear... I like the hickory, and pecan the best. I'm not much for mesquite... JMHO

dkryzer · 01-09-2013, 05:34 PM

Up here in the great white north (MN) red and white oak are plentiful. I've had great luck using both in my smokers.

Swamp Donkeyz BBQ · 01-09-2013, 06:47 PM

We use it all the time in East Texas.

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01-09-2013, 03:48 PM	#31
SmokinJohn Full Fledged Farker Join Date: 10-15-12 Location: Anaheim, CA Downloads: 0 Uploads: 0	It is terrible. You should send it all (and the meat you were going to use) to me.... Seriously, I have used it (sparingly) with my beef ribs and tri-tip. It is better suited to brisket, IMHO. __________________ Dbl Bbl Smoker, UDS, ECB, Char-Broil "groker", Char-Broil Gasser - Certified Moink Baller

01-09-2013, 04:22 PM	#32
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA Downloads: 0 Uploads: 0	I use red oak in my restaurant (Smoqued BBQ) amongst other woods. Its goooood. __________________ Ryan Chester - The Rub Company & Smoqued California BBQ

01-09-2013, 04:45 PM	#33
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	Red oak is one of my favorites. The nasty smell when u split it is the tanins in the wood(smells like pee or puke). that goes away as it seasons. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

01-09-2013, 05:06 PM	#34
razrbakcrzy is one Smokin' Farker Join Date: 09-13-11 Location: Fort Smith, Ar. Downloads: 5 Uploads: 1	Yes, along with white oak, pecan, hickory, chickory, mesquite, peach, apple & pear... I like the hickory, and pecan the best. I'm not much for mesquite... JMHO __________________ Jim Boston Current Smoker "The most reliable, easiest to make at home, Smoker "The UDS" W/ an Auber temp. Controller w/ 20CFM Blower. Future Smoker $5438.25 Total BYC Smoker!! Some people spend an entire lifetime wondering if they made a difference in the world. But, the Marines don't have that problem. Ronald Reagan, President of the United States; 1985

01-09-2013, 05:34 PM	#35
dkryzer Knows what a fatty is. Join Date: 02-22-10 Location: Milaca, MN Downloads: 0 Uploads: 0	Up here in the great white north (MN) red and white oak are plentiful. I've had great luck using both in my smokers.

01-09-2013, 06:47 PM	#36
Swamp Donkeyz BBQ Take a breath! Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	We use it all the time in East Texas. Sent from my iPhone using Tapatalk