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Old 01-09-2013, 03:48 PM   #31
is One Chatty Farker
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Join Date: 10-15-12
Location: Anaheim, CA

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 gas grill & charcoal grills, SJ - Certified Moink Baller
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Old 01-09-2013, 04:22 PM   #32
Ryan Chester
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Join Date: 02-06-09
Location: Orange County, CA

I use red oak in my restaurant (Smoqued BBQ) amongst other woods. Its goooood.
Ryan Chester - The Rub Company & Smoqued California BBQ
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Old 01-09-2013, 04:45 PM   #33
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Join Date: 08-11-03
Location: Long Island, NY

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.
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Old 01-09-2013, 05:06 PM   #34
is one Smokin' Farker

Join Date: 09-13-11
Location: Fort Smith, Ar.

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
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Old 01-09-2013, 05:34 PM   #35
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Join Date: 02-22-10
Location: Milaca, MN

Up here in the great white north (MN) red and white oak are plentiful. I've had great luck using both in my smokers.
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Old 01-09-2013, 06:47 PM   #36
Swamp Donkeyz BBQ
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Join Date: 07-25-12
Location: Huntsville, Tx

We use it all the time in East Texas.

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