oak chunks

[BriGreentea]

So I was at Academy to buy a new chimney and was also going to get pecan chunks because this is the only convenient place to get it.
I saw they have oak which besides in lump coal never tried it before.

The smell out of the bag isn't really what I pictured and smells weaker then apple. Is this a light wood to smoke? When I think of oak I think of heavy wood so assume it would be dense. Smoking a chuck right now so guess will find out how the smoke flavor is.

I'm still more of the mesquite person myself but wanted to try something different.
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[k.a.m.]

The Oak will be lighter flavored than your Mesquite and a bit heavier than the Apple. Oak is my all around wood, for me it goes with every meat much like Mesquite, but I do reserve my Mesquite mostly for beef or when I want a really hardy smoke flavor in my poultry. I do not buy Mesquite in the stores we get our from south Texas and bring it home.
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Hybrid Cooker

[Smokin Mike]

Oak is the primary wood in these parts for pork. I use it a lot and like the flavor. You should give it a whirl.

[day_trippr]

Oak can be very good indeed on pork and beef - if it's properly seasoned. I mix it with apple for the variety - plus, I get it free from limbs off my own trees - and it's definitely got a nice flavor to it.

Cheers!
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[CliffC]

What kind of oak is it, or did the bag not say?
I am willing to bet that k.a.m.'s oak is not day-trippr's oak or Smokin Mikes's oak.
BTW I have northern red oak, but haven't used it yet because it is not yet seasoned.

[Pinkelephant]

everyone around here uses oak for the heat and hickory for the smoke, mixed. I haven't tried it but have eaten enough of it. In central IL, that's all the big smokers run on. no variation. it's good, but I like variety
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[Oregon smoker]

IMO oak is king or should be. It burns great, lighter in flavor then hickory, and can be mixed with other woods with great results. I got my last batch of oak from Hell Fire. I like to use oak and cherry together.
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#3 LIAR

[M&Emike]

I have to assume that we are talking WHITE oak correct? How about other oaks? Red?

[Oregon smoker]

[bonsaikc]

Guys thanks for the great information. Here's the quandary: I heat mostly with wood in the winter and always have at least a half-cord of white oak firewood, well seasoned, sitting around. When smoking with this in my New Braunfels Hondo, what size chunks should I use, and should the bark be off the wood? I read about a 55 gallon drum cut and grated to preburn wood, is that necessary or can I start with charcoal and add the oak to it?
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Just a barbecue neophyte. Please be gentle.

[Oregon smoker]

[CliffC]

[Frosty]

X2 on the oak /cherry mix...great.

Here in PA, red oak ..white oak..both fine, but red oak is somewhat stronger smoke flavor. Great for pork!
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This stuff ain't rocket science,,,Great Gramma cooked on a horizontal-partitioned wood smoker every day!

[82's BBQ]

Oak and Hickory mix for us. Oak seems to be a good "go to" wood. You can use it on anything and blend it with anything without drowning out the other flavors.
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