was just gifted some seasoned oak that I am going to cut down into chunks. Have never smoked with it before.
How strong is it? What is it comparable to? What's it best with?
I use oak almost exclusively in my offset. I would call it medium in smokiness, smokier than fruitwood but less than mesquite or hickory. I feel oak is pretty universal, perhaps a bit like a smokier alder, and can be easily amended with chunks of wood you want for a particular smoke profile.
I find it to be mild and it burns hot but consistent. I have oak, a wee bit of cherry left, some peach and almond. I like the oak for almost everything. I won’t use almond on fish or smoked chicken.
That’s a great gift! Oak is the only wood I use for smoking. Beef, chicken, pork…whatever. I’ve used other woods over the years, but oak works for everything. It’s strong enough that you know your food was wood smoked, but not as overbearing as woods like hickory and mesquite can be. You can’t go wrong with oak. Period.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Oak is used in almost every "real" BBQ joint in the US and probably around the world. So if you’ve been to a true smokehouse that would be your flavor profile.
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