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oak wood differences in smoking fuel

post #1 of 4
Thread Starter 

I have heard that in Texas post oak is "The Wood" of choice. I am in Louisiana and post oak is not available locally. Is our live oak and/or other oaks acceptable smoking woods in an offset smoker?

Does anyone know the advantages of various oak species?

Can you use other oaks by mixing or supplementing with other woods?

Any oaks that should be avoided?

post #2 of 4
They are all in the same family. I have red and white oak here. Both great for smoking
post #3 of 4
I was always told red had more BTU's, but checking the charts, it's white, post then red, who'd have thunk it?
Either way, Oak is a good, long burning wood that imparts a nice flavor. I honestly haven't noticed much flavor when smoking with it. But when I throw on a few chunks grilling good steaks, man is the flavor there!
post #4 of 4

The post oak is a variety of white oak per Aaron Franklin. In CA we use red oak for the Santa Barbara tri-tip grilling. I've even used live oak which is very common in CA. You can always add some applewood for the sweetness factor.

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