Quick question. Has anyone used red oak? I normally use white oak, hickory, pecan and a few other fruit woods but I can't remember using any red oak. We had some recent storms here last week that brought down all kinds of trees and the wood is just everywhere. I've already picked up enough hickory the past few days that chances are I'll never get around to using all of it. Picked up some red oak as well.
I use a UDS.
I probably should have posted this elsewhere, but I cook a lot of pork and figured it would get better results here.