Anyone have experiencing using Live Oak or Valley Oak for BBQ?
How's the flavor and smell compare to Post Oak or White Oak?
I typically get white oak and post oak, but with gas prices I haven't felt like driving 5 hours to Anaheim, CA to get wood. I live in the Central Valley in California and have an abundant amount of access to Live Oak and Valley Oak.
How's the flavor and smell compare to Post Oak or White Oak?
I typically get white oak and post oak, but with gas prices I haven't felt like driving 5 hours to Anaheim, CA to get wood. I live in the Central Valley in California and have an abundant amount of access to Live Oak and Valley Oak.