Thread: Post Oak Wood
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Old 08-27-2015, 01:14 PM   #12
somebody shut me the fark up.

sliding_billy's Avatar
Join Date: 08-27-13
Location: Princeton, TX
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Just to throw another wrinkle at you... Depending on who you ask about "authentic" Texas BBQ wood, you might get different answers. Post oak, mesquite and pecan are all used regularly depending on availability. I actually use a combination of the three for most cooks, but use only pecan the most when I use a single wood. My advice is to cook with what is available and compare the taste with other woods that you might have shipped in for samples. I think that you will find that the meat prep and cooking method/temps are more important than the type of wood. As mentioned before, post is a subset of the white oak family. The difference is more about how it burns than how it tastes in my experience. It is harder than other whites, so it can burn longer. It can also smolder more if not burned hot enough causing an acrid flavor. Best of luck to you whichever way you go.
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