Finally getting around to using oak.


 
Bill S.

Bill S.

TVWBB Pro
After years of cherry and apple, finally going to give oak a try. A buddy at work gave me 3 or 4 logs of red oak yesterday. Cut them up and got about 60 chunks. Got a flat going now using it. I'll have to see how the flavor is. Seems like less smoke since it has been aged over a year. Whicch fine with me.
 
Oak is a wood I have been wanting to try but they don't sell it around me and to buy it online that shipping is high!
 
the flavor should come through. I find oak to be pretty strong (a little goes a long way).

oak works great with beef, and be sure to eat it with a glass of a full bodied red
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
the flavor should come through. I find oak to be pretty strong (a little goes a long way).

oak works great with beef, and be sure to eat it with a glass of a full bodied red
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</div></BLOCKQUOTE>

I only use one chunk when I smoke. I like just a bit of smoke flavor. I tell ya...Right now it's smelling pretty **** good...lol.
 
I've seen some different types of wood chunks for sale in the past, but my most productive way of getting smoke wood, especially Oak, is just to take my saw out after a bad storm, find a tree down, and ask permission to cut some of it.
They NEVER refuse.
 
oak has a very nice taste and smell. i purty much use three types, pecan, oak and cherry. i'm still trying others such as manzanita and alder. can't really use apple as my wife is allergic to it. i use it on pork at times but i prefer pecan for that.
 
In florida, we have tons and tons of oak. I began using it when I had firewood delivered. The guy brought me some extra logs of what he called Blackjack oak. I like it though seem to like hickory better.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
the flavor should come through. I find oak to be pretty strong (a little goes a long way).
</div></BLOCKQUOTE>
You're right on that. I used a less than normal sized chunk for me and found it to be a bit strong for my liking. Now what am I going to do with all this oak?..lol. Same guy just gave me couple big logs of maple this morning. I'll try that next.
 
Bill, you'll find that maple is a lot subtler than oak. Pretty mild for me. Love oak you just have to use it on meats that can take the strength of it like brisket or butt. On ribs ,always use light stuff. Same with chicken and fish
 
I love red oak on anything beef esp tenderloin.
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To bad you weren't a lot closer Bill, I'd trade you some red cherry for some of that oak..
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Tim
 
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