Smokin-It User Forum!

Woods => What type of tree do you use? => Topic started by: Meatball on December 31, 2018, 12:57:21 PM

Title: Red Oak vs White
Post by: Meatball on December 31, 2018, 12:57:21 PM

Does anyone have any experience using the Red Oak wood vs White? Is there a difference in flavor or burn time? I know White Oak is a staple in Texas and was wondering about the Red. Thanks!

Title: Re: Red Oak vs White
Post by: Pork Belly on January 02, 2019, 05:50:55 PM

From what I hear it is popular in California especially for beef. 
Here in Michigan Red oak is firewood, White oak is for smoking food.

Title: Re: Red Oak vs White
Post by: Meatball on January 03, 2019, 02:03:49 AM

Quote from: Pork Belly on January 02, 2019, 05:50:55 PM

From what I hear it is popular in California especially for beef. 
Here in Michigan Red oak is firewood, White oak is for smoking food.

Same here.... I have been seeing some folks claiming its pretty mild for smoking, I emailed some of the wood vendors to get there 2 cents... will post if I hear back.

Title: Re: Red Oak vs White
Post by: TX Gent on January 05, 2019, 12:40:46 PM

Yep ... In Texas red oak is firewood and white oak (actually ... post oak to be more exact) is for smoking

I have used red oak twice in the past and find it a tad more acrid/bitter? and won't use it again ... not disparaging those who do

Different parts of the country do have different palate/taste norms

Maybe it's in the BBQ DNA or something

Title: Re: Red Oak vs White
Post by: BobM on January 05, 2019, 02:10:08 PM

Red is fine, white is divine :o

Title: Re: Red Oak vs White
Post by: gregbooras on January 06, 2019, 10:04:23 AM

I like to use Pecan for chicken and brisket.
Best Greg

Title: Re: Red Oak vs White
Post by: barelfly on January 06, 2019, 11:10:58 AM

I have both, but it’s been a while since I used red, or can remember using it. There is a difference though. I actually may have used it on the tri tip I cooked a few weeks back now that I think about it. I’ll have to check my notes and will let you know.

As for the difference, for some reason I feel it was a distinct difference. But I don’t know if it was good or bad.

Title: Re: Red Oak vs White
Post by: Donmac on January 11, 2019, 03:16:51 PM

I love red oak with steaks, prime rib ect. Very tasty!
But haven't used it with brisket and probably won't. I use hickory for brisket.

Title: Re: Red Oak vs White
Post by: Meatball on January 12, 2019, 03:40:58 AM

Thanks for all the replies....  Appreciate it!