Springram
is Blowin Smoke!
- Joined
- Sep 14, 2012
- Location
- Spring, Texas
No idea what I am talking about...could there be different varieties of red oak?
Yep, and its got me going nuts! :decision::crazy::mod:
Hello all,
I hope this is the right place to post, I just finished restoring a 24x40 lonestargrillz offset smoker.
I am looking for good quality seasoned POST OAK, here in San Antonio 1/2 - maybe 1 cord! If I have to will drive my truck up to Austin! I never cooked with it but ere goos things, I'm a mesquite type of cooker!
I want a reputable seller!
Any input thanks
Michael in San Antonio
My parents retired in SA. If you get a throw away paper in the driveway once a week check the classifieds, check Craigs List as suggested. My folks had a guy that delivered good quality wood, for a reasonable price. Your choice of mesquite, oak, or pecan. If you knew the difference in red and white oak and asked he'd bring you what you wanted. It was mostly by the truck load rather than cord or face cord, but his truck load was a generous truck load. YMMV
I can't explain those that can't taste a difference in the various woods if they are burning splits, unless they are cooking really old wood. Mesquite is strong. I'll use it to heat up an offset because it burns so hot, or grill/smoke chicken or a steak. Pecan is mild and pleasant to me. Hickory stronger and my preferred base wood when cooking with pellets, but used in moderation on a stick burner. Cherry is a go to on any cooker for color on all meats and the flavor for ribs and pork. Oak is solid, consistent, non-offensive, and a great source of heat. Again YMMV, and everybody has different preferences. With a quality pit, like you have, it makes all the sense in the world to make sure you are burning quality fuel. It does make a difference.
Where does live oak fall into this discussion?
I ate at a BBQ joint in Gulf Shores last month where they used live oak. It was a different taste profile that I just could not put my finger on. A little more pungent, more like burning leaves.
I prefer white oak, the deer have it right.
Live oak is in the white oak family, it's unique because it's one of the few trees that does not drop it leaves. Really hard and although I've never used it I would think it would work great.
One point missed in this is how much you use and how long.
Well,
I bought 1/4 cord of seasoned Post Oak with a little Live Oak and 1/4 Mesquite! Great looking and seasoned wood for my smoker! I bought if from JD Wood past China Grove down 87 near 1604! Great deal, $140.00! He is a good man been in the business over 40 years!
It's been a long time, but that may be the same guy my parents bought wood from.
Live Oak is a red oak.
Believe Post Oak is the same as White Oak or species of it. Ive cooked with white and red, couldnt tell a difference.
I think Aaron Franklin gets a kick back from all the wood suppliers in Texas...just sayin'
Nope
Check the Wood Handbook, there is some controversy but the latest research shows it's not in the red oak family.