Can anyone tell the the differences (if any) in flavor between red and white oak.
There is a local guy selling seasoned smoke wood in the Atlanta area (Craigs list search: weber). He is also offering pecan, fig, hickory, black walnut, cherry and red oak.
I have only used apple, cherry and white oak in the past. Does anyone have experience using these other woods?
Thanks,
T
There is a local guy selling seasoned smoke wood in the Atlanta area (Craigs list search: weber). He is also offering pecan, fig, hickory, black walnut, cherry and red oak.
I have only used apple, cherry and white oak in the past. Does anyone have experience using these other woods?
Thanks,
T