Strange Wood


 
You need to box up all the red oak and send it to me, you're going to hate it! Just kidding of course. I cannot speak to the walnut but red oak is one of my favorite woods; I find it works well on beef and pork. You'll enjoy it!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by tmfast:
A friend came back from West Virginia with some red oak & walnut.
Any advise? </div></BLOCKQUOTE>
Great woods. Becareful with the Walnut if it's Black Walnut, very strong but good (wood will be very dark like pecan). Both woods work very well with a Brisket or Butt, Oak you can use for ribs also, It's mider than Hickory. My rolltender at work just gave me some Black Walnut, I'm going to use it on my next Brisket cook. HTH
 
I do not use Black Walnut as smokewood.
But it is great for unfinished T&G paneling.
Around here the Walnut trees are stolen
from the weekend hobby farmers too often.
 
Black walnut can get bitter if too much is used (either in quantity or by length of time). I've used it with high heat brisket cooks and chucks (also high heat) as the time in smoke is limited. Go less than you think the first time and gauge it from there.
 
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