I've got a question to ask the experts;
Living in the Deep South as I do, ( South Mississippi ) we have 2 types of Oak trees
Red Oak and Water Oak. My question is are they any good for smoking in my SFB?
Once you have it dried,you should have no problem.
you might get more responses if you post this as a "new" thread (either in http://www.smokingmeatforums.com/f/139/woods-for-smoking or http://www.smokingmeatforums.com/groups/show/33/pellet-smokers-group
Click on the brown button that says "Start a New Thread"
I'd love to help answer your question but I am one of the few people on this forum who does NOT have an MES. LOL
Hawksouth ..As for my personal opinion you can not beat red oak for smoking chicken for pork I like hickory ..gives pork a nice golden look..I was looking on your thread...to see if any one used sassafras with hickory for smoking bacon ..My old neighbor used sassafras just do not know how much he has passed now..