Lately I've been watching a ton of stickburner fire management videos on YouTube, and I've noticed that many of the folks are using oak to start and form their coal bed before switching to whatever "flavor" wood they plan to use for smoking. Does anybody here know if there's s legit reason for this? Does the oak burn hotter than, hickory, for instance? Inquiring minds want to know.
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
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Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
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Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
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Indian, followed closely by BBQ.
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David E. Waterbury
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Club Member
- May 2017
- 3248
- North Central Washington
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KBQ C-60
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My guess would be it is the most available or cheapest. The 'flavour' woods might cost more or be harder to obtain. Where I live oak is scarce, but apple and cherry abound, so I use it from start to finish.
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Club Member
- Sep 2018
- 1044
- Fishers, IN, USA
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Cookers I use:
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
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Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
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Disposable cutting boards
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Charter Member
- Nov 2014
- 3071
- Chico, CA
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BBQ's
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Almond
Oak
Madrone
Cherry
Peach
Apple
I use charcoal to start my wood. I use oak now as my primary wood for smoking and add other woods for "flavor". I used to use almond because of its abundance where I live. It is a bit stronger. I have a bunch of fruit wood that i mix in. What I like about the oak is that it burns at a really consistent temp and it is mild in flavor. It also burns clean. I don't have hickory where I live. If I want that flavor I have to put lump in with my wood.
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Oak is a fairly neutral wood that burns at a consistent temp and time. Be aware that there a bunch of different types of oaks out there and all burn slightly differently. Just on my property I have black, red and white oak. In Texas they have post oak. There is a type of oak in almost every state in the US. For long smokes I will use oak as it will not over power the meat. I also used as my heat source on my barrel smoker when I had one, throwing in some fruit wood early to provide some flavor.
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Oak is a good steady burning wood. One thing is does not do is produce coal beds. You can't use it for an Asado as there is pretty much no coals. I usually use a little bit of lump charcoal to get the fire going and use whatever wood I have handy.
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What type of oak are you burning Ahumadora our oak in NA makes a nice bed of coals. Most BBQ's have a burn box and shovel the coals to the smoking boxes as needed. I tried to find a picture for you but couldn't. The oak chunks I use smokes over an hour.
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
-
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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