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CA Oak

tommykendall

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There are two lessor known varieties of oak in CA. One is the Canyon (aka 'Scrub') Oak. The other is the Live Oak. I have an opportunity to get as much as I want but would rather not waste the drive unless I hear what kind of experiences any of you have with them.
 
tommykendall said:
There are two lessor known varieties of oak in CA. One is the Canyon (aka 'Scrub') Oak. The other is the Live Oak. I have an opportunity to get as much as I want but would rather not waste the drive unless I hear what kind of experiences any of you have with them.

I've used live oak a bunch and I love it!!! Long burns and good clean smoke....not too strong..Use it as a base and add pecan, cherry, or whatever you like for a little more flavor, or as I do , use it by itself...good chit.:wink:
I hope you are getting it already split though , ..unless you have a log splitter...the stuff is harder than hell to split !!
 
Either one is fine. I would go with the live oak as the logs will be larger. Cut them into about 2 inch wheels. Then split the wheels into peices about the size of your fist. Let it dry for about 6 months (more is better) and you are ready to go. I love oak because it is what I grew up with.

Another great thing to do if you have access to a lot is to make your own lump. It takes some time but is not hard.
 
I like live oak myself. For two reasons, one it will split easier, that said, it can be tough if it is twisty or knotty. The second reason is that scrub oak is knotty and twisty and tough to split always.
 
From what I understand, all varieties of oak are suitable for cooking.
 
i use oak as a base then add in mesquite or hickory or pecan or what everelse i got on hand. looks like this year it will be all oak unless i can find some dry mesquite.. i got a rick of mesquite that proibably was cut this fall.. sad that bastage lied to me about it told me it was well over 6months.. still sizzles and steams in the fireplace..
 
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