oak to start?

Discussion in 'Wood Smokers' started by dirtman775, Mar 24, 2009.

  1. ok, so we know that food will only take smoke for the first 3 hrs of cooking. "or so i am told"....so what wood do you use for the rest of the burn? if and when it happens i plan on using oak to fire her up and then the usual for flavor and oak the rest of the way. make any sence?
     
  2. pineywoods

    pineywoods Staff Member Administrator Group Lead SMF Premier Member

    No it doesn't [​IMG] The smoke ring will stop forming at about 140* but the intake of smoke does not stop there it will continue to take in smoke as long as smoke is used . Personally I sometimes use oak for the entire smoke I actually kinda like it.
     
  3. That would be an old wives tail, otherwise it would be impossible to oversmoke something.

    Oak for heat and fruitwood for flavor!
     
  4. shooterrick

    shooterrick Group Lead OTBS Member SMF Premier Member

    Agree with whats been said so far. Early on in my experience I smoked so long with hickory that it made my wife and I mouth numb like novicane!
     
  5. pignit

    pignit OTBS Member SMF Premier Member

    So that's why I can't feel the back of my throat..... Dang!

    [​IMG]
     
  6. alx

    alx OTBS Member

    I cant figure out what a cgsp is-brain fart- but if you finished cook with lump- alot of the properties of the wood that create the smoke flavor have been gassed out of wood.Friend just got a new lang for comps and he is having oversmoking problems-compared to his older lang and he is a succesful comp cook.140* degree smoke penetration stopping is what everybody i no goes by in the comp world.Creasote is a numbing experience.
     
  7. I almost agree, but if you elminate oak for smoke flavoring, you are missing out. IE; Santa Maria BBQ TriTip... mmmmmmmmm
     
  8. Nope, oak the whole time. thats your cooking heat.
    Us Northern BBQers like our fruitwoods for extra flavoring!
     
  9. I agree about using the fruitwoods also, they do mix nicely with what you are getting out of the oak ;)
    Matt
     
  10. "Char Griller Smokin Pro"
     
  11. us way further northern bbqers agree with bubba..lol
     
  12. alx

    alx OTBS Member

    Thanks-that was bothering me.
     
  13. no problem.....smoke on brother!!!
     
  14. alx

    alx OTBS Member

    We used to run super-stock at lincoln raceway in pennsylvania in 90s-late models as well-potomac maryland too-love those sprint cars
     

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