Oak types

damascusmaker

Smoking Fanatic

Original poster

May 3, 2015

389

100

North East Tennessee

• Sep 24, 2015

• #1

Just had a load of fire wood logs delivered, going to pick some to chunk for the UDS. It is all oak, mostly red and a little white. I'm still new at this and have only used hickory and apple. I see a lot about people in Texas using post oak. In Tennessee I've only heard of red, white and chestnut oak. Is there a noticeable difference, smoker-wise?

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• damascusmaker
• Sep 24, 2015

 

noboundaries

Epic Pitmaster

OTBS Member

SMF Premier Member

Sep 7, 2013

10,381

5,584

Roseville, CA, a suburb of Sacramento

• Sep 26, 2015

• #2

Can't talk about the differences between the oaks, but I've used white oak quite a bit and find it is between hickory and apple for smoke intensity, with a more neutral type flavor than hickory. 

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Sep 26, 2015

• #3

I got some post oak and it seemed strong in my experience unless they sent the wrong wood! I used a few two or three chunks on a packer and haven't been back to it yet! Maybe I can get some tri tip and give it a shot again 1 chunk this time. The wood itself even smells strongly.

 

damascusmaker

Smoking Fanatic

Original poster

Thread starter

May 3, 2015

389

100

North East Tennessee

• Sep 27, 2015

• #4

Thanks, I'll try some of each and report back, when I have more experience.

 

cedar eater

Meat Mopper

Jul 1, 2015

156

17

Northeastern Lower Michigan (in the sticks)

• Oct 13, 2015

• #5

I use Red Oak, which grows locally. It's especially good on ribs. It's a little strong for delicate meats, but for beef and pork, it works very well.