Which Oak to burn?

lmci

Newbie

Original poster

Oct 27, 2010

26

10

Southeastern Va

• Sep 26, 2012

• #1

I'm doing ribs this weekend and want to burn wood instead of charcoal.  I'm thinking Oak as I hear of that used a lot.  Question I have is "Red" or "White?"  Does it matter?  (I know it matters with wine but not sure about wood!!!)

I think I can get either and want to do this right.  Appreciate any insights/advice.

Thanks in advance,

Larry

 

Last edited: Sep 26, 2012

tirrin

Smoke Blower

Apr 25, 2011

128

11

Wichita, KS

• Sep 26, 2012

• #2

Not to change your answer, but personally i enjoy pecan with my ribs..just my $0.2

 

lmci

Newbie

Original poster

Thread starter

Oct 27, 2010

26

10

Southeastern Va

• Sep 26, 2012

• #3

Tirrin,

     Absolutely!  I plan to use apple and mesquite as "flavor" woods, but wanted to try to get the smokey effect of a basic wood burn..., hence the oak.  I've not tried pecan yet, or cherry, for that matter (both are on my smoking bucket list).  Pecan is hard for me to come by.

Thanks for the reply,

Larry

 

tirrin

Smoke Blower

Apr 25, 2011

128

11

Wichita, KS

• Sep 26, 2012

• #4

well had i read the entire post like a normal person, i wouldve realized what you meant.. sorry lol

 

lmci

Newbie

Original poster

Thread starter

Oct 27, 2010

26

10

Southeastern Va

• Sep 26, 2012

• #5

No worries, been there, done that!

Still looking for the answer, though... Red or White!?!?!

Have two more days till the weekend, so plenty of time for responses.

Larry

 

cliffcarter

Master of the Pit

OTBS Member

Feb 28, 2010

2,277

258

Old Town, Maine

• Sep 27, 2012

• #6

If the "red" is Northern Red Oak then I would use the white, if it is Southern Red Oak then it won't matter which you use, both are used regularly. I will only use Northern Red Oak coals for grilling, the smoke has a sour smell, even when well seasoned.

 

stovebolt

Smoking Fanatic

Jul 7, 2010

807

33

Ozark foothills in Southwest Missouri

• Sep 27, 2012

• #7

 Red oak is a bit more common in my area but I have used both and don't notice much difference as

long as the woods are seasoned about the same.

Chuck

 

cwalk

Meat Mopper

Feb 25, 2010

279

14

Little Rock, Arkansas

• Sep 27, 2012

• #8

Im loaded with white oak, its all i use cause its readily available. I have used both and honestly cant tell the difference. Oak is a little more forgiving than hickory cause you can use alot and not have that overpowering smoke taste. Experiment with different woods and use different combinations of wood. I smoked 10 slabs of ribs last weekend with a combo of oak and cherry and the results were great. Keep us posted on your results and happy smoking.

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Sep 27, 2012

• #9

Between the two I like Red Oak....but if you want a deep smoke use Hickory and if you want a Great taste use Pecan....

 

unclejim

Fire Starter

Aug 13, 2012

32

13

Northern Wisconsin

• Sep 27, 2012

• #10

I have never understood using Oak as a smoking wood. I small BBQ shop open near me last year and everything was great until the food came out. They bragged on using White Oak to smoke with like "down in Texas: the guy said. Everything was black and tasted like it was smoked with the tailpipe of a deisel. try Apple, Cherry or Pecan with some hickory. Leave the oak for your fireplace.

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Sep 27, 2012

• #11

UncleJim said:

I have never understood using Oak as a smoking wood. I small BBQ shop open near me last year and everything was great until the food came out. They bragged on using White Oak to smoke with like "down in Texas: the guy said. Everything was black and tasted like it was smoked with the tailpipe of a deisel. try Apple, Cherry or Pecan with some hickory. Leave the oak for your fireplace.

Click to expand...

Sounds like they had a lot of creosote...I like mixing oak with the woods you suggest, but I use JD Bourbon Oak Barrel Chips.

 

trainman

Newbie

Sep 26, 2012

20

10

Brandon,Florida

• Sep 27, 2012

• #12

I've used oak a few times for smoking,kind of mild smoke.I do like it to build a coal base of oak for steaks and burgers..I get some black oak from a Friend in North Fla. Knock off the bark let it age and it grills real good.

 

lmci

Newbie

Original poster

Thread starter

Oct 27, 2010

26

10

Southeastern Va

• Sep 27, 2012

• #13

Thanks for all the feedback, I got much more advice than I expected!  Appreciate that.

What I plan to do is buy white oak from my main lumber supplier (lumber as in - fine wood for furniture projects).  It's kiln dried, will burn easily and won't cost a terrible fortune (terrible being the operative word here).  I just want to take advantage of my grill's design and try the "all wood" method once.  My smoker (Medina River) does great with charcoal and wood chunk combos, figured this would just be a bonus.

Again, thanks for all the replies,

Larry

 

big10fan

Fire Starter

Oct 1, 2011

30

10

Sioux City, IA

• Sep 27, 2012

• #14

LMcI said:

Thanks for all the feedback, I got much more advice than I expected!  Appreciate that.

What I plan to do is buy white oak from my main lumber supplier (lumber as in - fine wood for furniture projects).  It's kiln dried, will burn easily and won't cost a terrible fortune (terrible being the operative word here).  I just want to take advantage of my grill's design and try the "all wood" method once.  My smoker (Medina River) does great with charcoal and wood chunk combos, figured this would just be a bonus.

Again, thanks for all the replies,

Larry

Click to expand...

just make sure it isn't treated in any way!

 

big10fan

Fire Starter

Oct 1, 2011

30

10

Sioux City, IA

• Sep 27, 2012

• #15

i've used oak up here in iowa.  unsure what type, was just given to me.  tasted great!

 

stovebolt

Smoking Fanatic

Jul 7, 2010

807

33

Ozark foothills in Southwest Missouri

• Sep 28, 2012

• #16

Oak lumber is an expensive way to go for firewood. Why not try to find a cabinet shop in the area and buy their oak scraps?

Chuck

 

rolling smk bbq

Newbie

Sep 27, 2012

16

11

CT

• Oct 3, 2012

• #17

hi i use both as it is easy to get but i like black cherry the best

 

rolling smk bbq

Newbie

Sep 27, 2012

16

11

CT

• Oct 3, 2012

• #18

sounds to me like they had wood not seasoned very well it takes 2 years or more to season oak wood, or they had the damper closed up ,or a novis pit man

 

lmci

Newbie

Original poster

Thread starter

Oct 27, 2010

26

10

Southeastern Va

• Oct 3, 2012

• #19

Sooo, the next question..., where to find it?  Went to a lumber mill and they recommended against using what they sell (4S milled boards) but to find a saw mill close by.  Not sure there's one within a reasonable distance..., if not, any suggestions?

Appreciate all the feedback - been very helpful!

Larry

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Oct 3, 2012

• #20

Larry, first Hello and welcome to the bunch.

You show you are in Va., and if you have a need for a wood for heat :i.e.-the Oak and are using flavor woods:i.e.-Apple / Mesquite , either one would be good. However you have an abundance of Maple in your area and that is an excellent heat extender. Save the Oak for flavor some other time, on a Brisket or something. The Oak will tend to mask the Apple and the Mesquite will overpower the Apple. IMHO , I would find some Maple for the heat and use only Apple - or - Mesquite for flavor.

I keep Maple on hand to power my Smoker and have Cherry , Hickory and Apple for flavor.You may even lean toward Maple as your only wood ; it's more local and cheaper.

Just sayin',have fun and...