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  • scottranda
    Charter Member
    • May 2015
    • 1796
    • Charlotte, NC

    Willow oak

    Anyone tried to smoke with willow oak? I picked up some free Willow Oak from a house down the street. They are giving away hundreds of pounds of free Willow Oak so I picked up about 100 pounds and hope I can use it for smoking meat. They were doing a lot of tree trimming.
  • DWCowles
    Founding Member
    • Jul 2014
    • 9703
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #2
    Yes you can use it to smoke with just make sure it's season.

    Comment

    • Huskee
      Administrator
      • May 2014
      • 15304
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

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      #3
      My suggestion when trying new woods is try it with a cheap meat, I like to use chicken legs or thighs as my guinea pigs with an 'unknown' wood. They have a mild flavor that will highlight the smoke flavor so you can really taste its effect, plus they're really cheap so if they get ruined you're not out much for the experience.

      Comment

      • Papa Bob
        Founding Member
        • Jul 2014
        • 278
        • stokton ca

        #4
        I think any hard wood will work but I also think Huskee has it right don't throw a 8 lb. prime rib on and find out its bad

        Comment

        • vandy
          Club Member
          • Aug 2015
          • 611
          • Olive Branch, MS

          #5
          Is a Willow Oak anything like a scrub oak?

          Comment

          • scottranda
            Charter Member
            • May 2015
            • 1796
            • Charlotte, NC

            #6
            Thanks all for the advice. I have a ton of it now! Need to wait a long time to season. But, heck, it's free

            Comment

            • jgg85234
              Charter Member
              • Nov 2014
              • 738
              • Gilbert, AZ (Suburb of Phoenix)
              • *Cooking Equipment
                Kamado Joe Classic in Eucalyptus Table (2016)
                Kamado Joe Joetisserie (2017)
                Weber 22.5" Kettle (K Date Code - 1988) Wooden handles/wood side table
                Adrenaline BBQ Company Slow n Sear #61
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                Weber Smokey Mountain 14.5" (2014)
                *Controllers
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                *Favorite White Wine - Sonoma Cutrer Chardonnay
                *Favorite Beer - Budweiser Budvar (Czechvar in the US) frisch vom fass
                *Favorites to grill - New York Strips or Top Sirloins, pizzas are fun too
                *Favorites to smoke - Baby Back or St. Louis Ribs, Pork Butts, Standing Rib Roast, Strip Loin Roast, Tri-Tip, Chicken, Turkey, Pork Loin, Cornish Hens

              #7
              Agree that you should test.

              Willow oak is classified as red oak, which is what they use on the California coast for Santa Maria BBQ (Tri-Tip), so it should give you excellent results once its been seasoned.

              Jim

              Comment

              • jgg85234
                Charter Member
                • Nov 2014
                • 738
                • Gilbert, AZ (Suburb of Phoenix)
                • *Cooking Equipment
                  Kamado Joe Classic in Eucalyptus Table (2016)
                  Kamado Joe Joetisserie (2017)
                  Weber 22.5" Kettle (K Date Code - 1988) Wooden handles/wood side table
                  Adrenaline BBQ Company Slow n Sear #61
                  Adrenaline BBQ Company Drip n Griddle
                  Weber Smokey Mountain 14.5" (2014)
                  *Controllers
                  Flame Boss 200
                  *Thermometers
                  Thermapen MK4 (Red)
                  Thermopop (Red)
                  Thermoworks TW8060 with grill and meat probes
                  *Favorite Whisky - Knockando Speyside Single Malt
                  *Favorite Red Wine - Clos du Bois Marlstone
                  *Favorite White Wine - Sonoma Cutrer Chardonnay
                  *Favorite Beer - Budweiser Budvar (Czechvar in the US) frisch vom fass
                  *Favorites to grill - New York Strips or Top Sirloins, pizzas are fun too
                  *Favorites to smoke - Baby Back or St. Louis Ribs, Pork Butts, Standing Rib Roast, Strip Loin Roast, Tri-Tip, Chicken, Turkey, Pork Loin, Cornish Hens

                #8
                One other thing. California coast is windy a lot of the year. They use the red oak (aka live oak) in open BBQ rigs. They aren't sealed up. Could be a lot of smoky flavor if you use just the coals in something like a Kamado.

                Make sure you test it first.

                Best regards,
                Jim

                Comment

                • tbob4
                  Charter Member
                  • Nov 2014
                  • 2504
                  • Chico, CA
                  • BBQ's
                    _____________________
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                    Vision Grill

                    Beer
                    _______________________
                    Sierra Nevada IPA

                    Wood
                    _______________________
                    Almond
                    Oak
                    Madrone
                    Cherry
                    Peach
                    Apple

                  #9
                  One of my co-workers lucked out recently. There was a very large fire in our area. He has 40 acres and the fire headed straight towards his house. Because he had two hours warning and had defensible space around his house he was one of the fortunate ones to have his house still standing. However, he has 30 acres of oak (Valley, Blue and a little Black) that he has to clear. Cal Fire advised him that the underbrush has to go if he wants to stay safe in the future. I started helping him today and will be for the next few months. He knocked trees down with a tractor and went go to work cutting it up. He took the big stuff for splitting and his fireplace. I cut the smaller stuff for my BBQ's. The wood is literally charcoal on the bark but still very green in the middle. It is going to take over a year to season and the rain or a pressure washer will be used to get the soot off of the outside. I'm betting that when ready, the fire will have helped clean the wood of it's bark but more importantly, knowing where it came from and what it represents will make for some fantastic smoking in the years to come.

                  Comment

                  • Steve R.
                    Club Member
                    • Jul 2016
                    • 2418
                    • Elizabethtown, KY
                    • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

                    #10
                    My favorite test for any unfamiliar wood is to light a small piece of it to see how the smoke smells. Then burn some of it in the firepit to see how it smells and burns in log form.

                    Comment

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