Author Topic: Red Oak vs White  (Read 3112 times)

Meatball

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Red Oak vs White
« 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!
Bobby
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Pork Belly

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Re: Red Oak vs White
« Reply #1 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.
Brian - Michigan-NRA Life Member
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Meatball

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Re: Red Oak vs White
« Reply #2 on: January 03, 2019, 02:03:49 AM »
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.
Bobby
Tennessee resident
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TX Gent

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Re: Red Oak vs White
« Reply #3 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
John ... Smokin #2  South of "Hells' Half Acre" and along ol' Deer Creek

BobM

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Re: Red Oak vs White
« Reply #4 on: January 05, 2019, 02:10:08 PM »
Red is fine, white is divine :o
-Bob from Huntington Beach CA
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gregbooras

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Re: Red Oak vs White
« Reply #5 on: January 06, 2019, 10:04:23 AM »
I like to use Pecan for chicken and brisket.
Best Greg

barelfly

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Re: Red Oak vs White
« Reply #6 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.
Jeremy in NM
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Donmac

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Re: Red Oak vs White
« Reply #7 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.
Don from New Hampshire, 3D & #1 Owner

Meatball

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Re: Red Oak vs White
« Reply #8 on: January 12, 2019, 03:40:58 AM »
Thanks for all the replies....  Appreciate it!
Bobby
Tennessee resident
Welder / Inspector