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So these splits come from a willow oak tree out of the red oak family. The color and texture (a bit stringy) seem a little different from what I’m used to seeing, but I wonder if that’s because they’re still so green. For those who have used a lot of red oak, is this roughly what you’re used to...

I know nobody is probably going to be able to tell me for 100% certain here, but just figured I’d ask for see what the opinion is. I just recently got a bunch of red oak (willow oak specifically) from a neighbor whose tree fell in a storm. Lots of rain for a few days before I could get to it to...

So I’m relatively new to smoking meats and one thing I’ve come across from the “pros” watching YouTube videos is they seem to put their nose up a little at kiln dry wood vs their preferred seasoned wood to 20% water content or so. In your experience does it really matter? One thing I’ve realized...