Are all oaks similar in smoke flavor?

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Smoker4x4

Newbie
Original poster
Dec 12, 2023
20
6
I was wondering if all oaks (White oak, post oak, red oak, pin oak, black oak, blackjack oak) all create very similar smoke flavor on meat or are there differences that are noticeable?

From reading around the internet, some sources claim that pin oak and black oak create the strongest and most robust smoke flavor while the white oaks are more subtle?

In central Texas, the BBQ joints use a lot of post oak, is that because it's very plentiful and cheap there or is post oak a superior oak compared to other oaks for flavor?

I'm in a part of the country where there is a lot of red oak, will I notice a difference compared to post oak in flavor and smoke intensity?

Also, I've read that red oak smells pretty bad or funky when it's not seasoned properly. For red oak, when is the proper amount of time for it to be seasoned for smoking food?
 
I have smelled that smell from red oak that smelled like piss for lack of a better word. But it burned fine and the smoke was fine. I couldn't smell that smell burning, just on the wood itself where I had just split it.
 
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Red oak produces a slightly stronger smoke flavor due to its denser nature, while post oak offers a milder smoke profile, making it a popular choice in regions where it's readily available (central Texas). Green red oak smell has been described as piss, vomit, vinegar, and stinky cheese. Season it.
 
I have northern red oak back in MN. All green wood stinks pretty bad. The worst is cottonwood followed by box elder.

As many others posted season it well. Timeframe depends on how much you split for the pile AND if you protect from the elements. Nothing worse than wood that gets rained on
 
I had similar question about using pin oak, as I have one in the backyard that I keep trimming limbs from. Dried some out and tried it. Smoke not pleasant. Pin Oak is a red oak.

Related, guys planting oak trees for the acorns to attract wildlife prefer white oaks. Acorns are sweet. Red oak acorns bitter.

Bottom line is if you have a choice, go with one of the white oaks. Post oak is a white oak.
 
Some rich YouTuber that actually knows how to properly smoke should do that one day.

There are so many varieties of Oak all over the US and everyone thinks their local one is the best.

West Coast fans can cheer "Coastal Oak" (a red variety).

Texas Fans can cheer "Postal Oak" (a white variety).

Then all the other oak lovers can throw in their opinions without any idea of what other Oak cooks taste like.

Then the evil Mesquite cooks will undermine them all on which wood is best.

In the next round the Hickory boys will show them how it is done.

Not to be undone the cherry wood and apple wood gang will burn it all down.

Feeling unappreciated the charcoal boys will have to contribute but their bricket ways will be laughed at by their lump charcoal rivals.

When the literal smoke clears the Hank Hill crew will give lessons on how much better propane cooking is. The taste is not as important as how fast you can burn your meat.
 
Red Oak is imperative for a Santa Maria Grill. That's the key flavor in a proper tri-tip.
100% agree . Beef grilled over Red Oak is fantastic .
Can you tell the difference in smoke flavor and flavor of the meat between post oak vs red oak for beef?
I'm sure it varies by the person , but I can . It's something different in the smell and the tenderness for me .
 
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100% agree . Beef grilled over Red Oak is fantastic .

I'm sure it varies by the person , but I can . It's something different in the smell and the tenderness for me .
For smoking brisket, do you prefer post oak or red oak? I don't have much post oak where I'm at but, I do have northern red oak so I was wondering how northern red oak is for smoking brisket for long hours, 12-16 hours?
 
The answer to your question my opinion , is use what you have and enjoy yourself .
What someone else likes may not be what you like .
I like Red Oak . Steaks grilled over Red Oak in my opinion is hard to beat .
When I had my offset , that all I used for smoking too , but it's what I had .
Now days I'm using chunks and charcoal in a kettle for brisket , or on the pellet grill .
Kettles get mostly mesquite for beef .
 
For smoking brisket, do you prefer post oak or red oak? I don't have much post oak where I'm at but, I do have northern red oak so I was wondering how northern red oak is for smoking brisket for long hours, 12-16 hours?
I prefer post oak.
However, if you are like me, I use what I can get. Seasoned red oak will be fine for brisket. I use it.
 
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The answer to your question my opinion , is use what you have and enjoy yourself .
What someone else likes may not be what you like .
I like Red Oak . Steaks grilled over Red Oak in my opinion is hard to beat .
When I had my offset , that all I used for smoking too , but it's what I had .
Now days I'm using chunks and charcoal in a kettle for brisket , or on the pellet grill .
Kettles get mostly mesquite for beef .
Great response.
 
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In Austin, post oak used to be easy to find and fairly cheap.
Used to be are the key words here.
 
Beech is my fave but scarce. After that, oak is my preferred wood to smoke with. While I can tell red and white oak apart, I can also tell they're both oaks. IE take low end and high end bourbons. Different but essentially the same. IMO variety of oak is not worth OCDing about. All woods have varieties and while we're at it, tree growth conditions are another factor.
 
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