The BBQ BRETHREN FORUMS. - View Single Post

cseymour45 · 08-27-2015, 11:26 AM

I grew up in Iowa and have only recently lived in Texas for 6 years. My dad and I always used Oak in Iowa (white or red), I highly doubt your customers would ever be able to tell any difference. I would probably fail in a blind fold test and I have used both for years. I don't think it's worth the time in shipping for you to try and get post oak from TX. Find some farmer or anyone with land and seasoned oaks, get you a saw and cut up your own. Save some serious cash. Your Texas style is going to come from only burning wood, seasoning used and sauce styles IMO.

08-27-2015, 11:26 AM	#2
cseymour45 On the road to being a farker Join Date: 01-14-15 Location: North, TX	I grew up in Iowa and have only recently lived in Texas for 6 years. My dad and I always used Oak in Iowa (white or red), I highly doubt your customers would ever be able to tell any difference. I would probably fail in a blind fold test and I have used both for years. I don't think it's worth the time in shipping for you to try and get post oak from TX. Find some farmer or anyone with land and seasoned oaks, get you a saw and cut up your own. Save some serious cash. Your Texas style is going to come from only burning wood, seasoning used and sauce styles IMO. __________________ I like big butts..