wood for smoke'n???

Discussion in 'Roll Call' started by fire in the hole, Jun 10, 2008.

  1. Howdy everyone. Yup, I'm a newbie here, so bare with me. I love to grill and smoke, and I've used several different species of wood. From my hobby as a woodworker, I have a lot of left over scraps. I am now working with white oak, and while cutting the stuff with my saws, it smells different. I've used red oak, but, has anyone used white oak??? And do you like it???? I'm a little skeptical.
    Thanks for your input.
     
  2. capt dan

    capt dan Master of the Pit OTBS Member

    white oak is fine,but as you already know its HARDER. It burns alot hotter too. I have a stickburner, and use red oak for the main fuel, and cherry, maple, mullberry, crabapple, and apple as my seasoning woods in the first half of the smoke session!
     
  3. Yes, I know it's harder and didn't even think about the hotter heat. But I will try it the next time I grill. Just mainly to experiment. Thanks, gary
     
  4. capt dan

    capt dan Master of the Pit OTBS Member

    Your welcome Gary, and by the way...................welcome to the SMF. Hope ya have fun here and learn a ton about Q. When ya get good at it, we need ya to help others, and share some of your recipes, stories, and Q-views!
     
  5. I've been grill'n for many years and I think I do a fair job of it. Maybe I'm a little back woods to a real griller, but I think I get good flavor. What I'm working at now is smoking. That is a challenge..........at least for me. I'll be watching the posts and more'n likely asking questions. Thanks for the welcome.
    gary
     
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum fire in the hole. Glad to have you here.[​IMG]
     
  7. agmeyer

    agmeyer Meat Mopper SMF Premier Member

    [​IMG] Welcome; I don't know about the different types of wood so much. I just bought 10 bags of Royal Oak charcoal at Wally World to stock up some. We have lots of wood here around Sedalia, MO. Roads are not as straight as around Ft. Peck or Williston. Here some of us even burn Osage Orange or Hedge (it burns hot?) and lots of oak, and other misc. wood. Just keep up smoking. Semper Fi and welcome.[​IMG]
     
  8. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Welcome Gary,
    After being on here for a little, you will be a master smoker!!
    Don't forget to try Jeffs rub...YUM
     
  9. kookie

    kookie Master of the Pit OTBS Member

    Welcome aboard from a fellow North Dakotan..............Mandan here..........Glad to have you here..............
     
  10. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Hello there, and welcome to the best smokin' site on the net, SMF that is.
     
  11. Hey kookie..........it's nice to know there are at least two of us here from the north dakota country.
     
  12. Anybody ever smoke with Corn Cobs? Dried. Outfits in Vt. sell high priced cobbed smoked bacon and hams.[​IMG]Check it out in Google. bcs
     
  13. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Enjoy the forums!


    Take care, have fun, and do good!

    Regards,

    Meowey
     
  14. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Missed this one some how... glad you joined us Gary and welcome to SMF from another North Dakotan!
     
  15. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]
     
  16. railrunner130

    railrunner130 Fire Starter

    You must be referring to Harrington's. I love their hams. I want to attempt to do one like theirs one of these days. For those not familiar, they use a maple syrup glaze on it that is like no other ham.
     
     

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