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Red Oak

 
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smokingpig
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PostPosted: Fri Dec 05 08 10:30 am    Post subject: Red Oak Reply with quote

I just picked up a truck load of red oak logs, for FREE, Cant beat that price. The only problem is i have to split them by hand and there is some big logs, They been sitting there for about 7 months, and its rained on them for a bit. I guess I have to let them dry out again?
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mutha chicken bbq
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PostPosted: Fri Dec 05 08 10:39 am    Post subject: Reply with quote

I rented a Log splitter for 50 bucks for the Whole day. Might want to check into it. Made for a way easier weekend for me.

And Nice score BTW
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smokingpig
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PostPosted: Fri Dec 05 08 10:46 am    Post subject: Reply with quote

I have a monster maul that i bought from tractor supply and i love it. I split about 10 logs and that was it for now. The guy who gave me the logs, his dad has a log splitter and offered it to me, but im going to split them the old fashion way, Like in my recent post i need the work out so I can eat more BBQ. Laughing Laughing Laughing
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Oregon smoker
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PostPosted: Fri Dec 05 08 2:03 pm    Post subject: Reply with quote

nice score! i have splitting axe, nice sharp blade with a wide backside.
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deersteak
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PostPosted: Fri Dec 05 08 11:39 pm    Post subject: Reply with quote

Nice score. That'll be a good workout.

I'd go ahead and split them into whatever size pieces you intend to use, then stack 'em in the dry. The smaller size pieces will dry out a lot quicker.
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Harry Nutczak
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PostPosted: Sat Dec 06 08 1:52 am    Post subject: Reply with quote

once they are split, you'll need about 12 months to get them seasoned enough for cooking. Rain does not affect them, especially with the bark on the logs.

They will hold their sap for years if un-split. Standing dead trees season real fast due to gravity helping and a siphon action thingy going on.

The wood will smell like a bad cheese when you split it, this is normal for red oak, but if you do not like it send it my way and I will dispose of it properly by running it through my DPP,

Red oak will burn fine when green but it creates alot of creosote, do not try to cook with it, it will get ugly.
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Teleking
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PostPosted: Sat Dec 06 08 1:56 am    Post subject: Reply with quote

Harry Nutczak wrote:
The wood will smell like a bad cheese when you split


People round these parts call it Cat Piss wood for the smell it imparts when split.

I cook exclusively with red oak.
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smokingpig
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PostPosted: Sat Dec 06 08 2:52 am    Post subject: Reply with quote

You know craigslist has free wood somtimes, I picked up 5 logs of white oak last week and it burned nice, it was from a dead tree, but hey you cant beat free oak no matter what the color it is
....... Laughing
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Poppa's PTL Club
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PostPosted: Sat Dec 06 08 6:08 am    Post subject: Reply with quote

Harry Nutczak wrote:
The wood will smell like a bad cheese when you split it


I highly disagree. I think it smells like a good cheese when split.

To each his own. Very Happy
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smokingpig
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PostPosted: Sat Dec 06 08 10:57 pm    Post subject: Reply with quote

piss, cheese, who cares how it smells its free and its a great source of heat for the house or my smoker... You jealous???
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Nate_bone
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PostPosted: Sat Dec 06 08 11:34 pm    Post subject: Reply with quote

Funny, I had never thought to sniff my red oak before reading this thread. As I was splitting some for today's cook, I took a whiff and thought "Yep, smells like cat piss....."
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Harry Nutczak
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PostPosted: Sun Dec 07 08 2:03 am    Post subject: Reply with quote

Nate_bone wrote:
Funny, I had never thought to sniff my red oak before reading this thread. As I was splitting some for today's cook, I took a whiff and thought "Yep, smells like cat piss....."


I can smeel freshly split red-oak from several feet away, It doesn't smell that much if it was standing dead, or dry from years of being down, But once you split a green log you'll get the smell.

Usually it is strong enough where the smell clings to your clothes after a few hours of splitting.
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necron 99
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PostPosted: Sun Dec 07 08 2:48 am    Post subject: Reply with quote

I guess some of that must be species dependant. I can't say we've ever noticed an ammonia nor cheesy odor in the water oak where we live, split or unsplit. Heck after Gustav we could smell the snapped timber all over the place, on I-10 along the Atchafalaya bridge all through Baton Rouge and points east was thick with the smell of snapped green timber, with lots of water oak in the mix but no cheesy or ammonia smell.
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smokingpig
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PostPosted: Sun Dec 07 08 2:52 am    Post subject: Reply with quote

I dig the smell of fresh cut red oak. When I was splitting my wood, the wife said she could smell it, and she was far away from where i was working.
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ga.smoke
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PostPosted: Sun Dec 07 08 11:17 am    Post subject: Reply with quote

A tip for those who have to split red oak manually, if you cut it down green, split it right there on the spot, it splits a lot easier green unlike hickory. Not to make anybody mad but I wont even burn red in my wood stove much less cook with it.
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Frosty
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PostPosted: Sun Dec 07 08 11:31 am    Post subject: Reply with quote

Teleking wrote:
Harry Nutczak wrote:
The wood will smell like a bad cheese when you split


People round these parts call it Cat Piss wood for the smell it imparts when split.

I cook exclusively with red oak.


Back in my logging days, we said it smelled like goat pi$$..lol. Laughing Tons of moisture in red oak, if it grew close to a stream, the juice would literally run out of the log when I cut the tree into logs.
Split & stacked for a year..minimum.
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smokingpig
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PostPosted: Sun Dec 07 08 7:05 pm    Post subject: Reply with quote

ga.smoke, Why dont you like red oak??? It burns hot for heat and gives meat a good taste. Laughing Laughing Laughing
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Teleking
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PostPosted: Wed Dec 10 08 4:03 am    Post subject: Reply with quote

ga.smoke wrote:
Not to make anybody mad but I wont even burn red in my wood stove much less cook with it.


You just don't know what your missing. Heats my house all winter long and imparts a wonderful flavor on pretty much any food in the smoker.
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necron 99
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PostPosted: Wed Dec 10 08 7:34 am    Post subject: Reply with quote

There must be variation in tannin contents between individual species, in addition to the general classification of red vs. white oak, as far as I can tell. The tannins are likely the compounds charachterizing some of the odors, and flavors produced, in different cooking woods.
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Harry Nutczak
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PostPosted: Wed Dec 10 08 8:21 am    Post subject: Reply with quote

What is it you do not like about red oak?

I had a few customers in a month ago that stated my brisket reminded them of the 'Salt-Lick BBQ" in Texas, I didn't know if it was a compliment or not at first.

So I researched the salt-lick on the web and found they use red oak also.
It is the 2nd most popular cooking wood over Hickory. And the 2nd most desirable wood for heating over Maple.

yes it has a funky smell when fresh cut and split, but it sure does a nice job of heating our home, and cooking all the food at the restaurant with a little sugar maple tossed in.

And yes, red oak is easily split when green, even easier if it is frozen!

I got ahold of some white oak this summer, and it was so tough my axe bounced right off the stuff!!! it left a slight indent where it hit surrounded by a wet spot. So I took the 28-ton hydraulic splitter to it and it stopped it dead for a few moments!! that is some tough stuff for sure.
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