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?
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?