Red oak?

Discussion in 'Reverse Flow' started by cjordan, Feb 8, 2014.

  1. cjordan

    cjordan Fire Starter

    Didn't know where to post, so I figured this would be a good place to start. I cut a few limbs out of some red oaks around the house the other day " probably two weeks ago" I was getting ready to do a little grillin and looked at the pile of limbs. This stuff is still wet, so do you think this work for the pit? I'm on the process of burning the pit out now, and decided to throw a little on there. It smoking pretty good, and trying to burn. I just dosnt know if the smoke off of the wet wood would cause any harm, or mess the flavor up. Thanks for your help.
     
  2. flash

    flash Smoking Guru OTBS Member

    Oak and specifically red oaks are some of the best for the smoker.  I have plenty of Black Jack and Turkey oak, but have always seasoned it before using it in in the smoker.
     
  3. I would use seasoned wood, green wood imparts a bitter/strange taste on your meat, good seasoned wood leaves a mild even smoke flavor.

    Gary
     
  4. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Which red oak are we talking about, there are about a dozen oaks that are called "red" in various parts of the country. That said the northern red oak that I use needs to be seasoned a long time, up to 3 years if you are using splits for fuel in an offset. In any event your oak is not ready to be used at this point, it needs to dry out for a while.
     
  5. sqwib

    sqwib Smoking Guru OTBS Member

    Thank you... I never knew that!
     
  6. flash

    flash Smoking Guru OTBS Member

    Some of the Eastern Red Oaks are:

    Scarlet

    Northern Red

    Eastern Black

    Southern Red

    Blackjack

    Turkey

    Spanish

    Bluejack
     
    Last edited: Feb 10, 2014

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