Quote Originally Posted by FisherMike View Post
It seems like the people in the southern states use more oak wood to do there smoking with then the Yankees do.
Now we have more oak up here then you can shake a stick at (no pun intended) and hardly ever see anyone use it.
My question to you is, what type of oak works the best for you?
White, black , pin or what?
Another question is, how dry of oak do you use? One year, two year, six month or what?
It just seems to me, like it would be kind of bitter.
was watching a cooking show the other day and forgot what state but they used wet oak no saesonings marinedes nothing just plain white wet oak iff iam not mistaken!! Yeh i thought it would bitter the meat but that left me wondering? I love hickory for pork and oak for beef now thats just me but i allways start with charcoal then add soaked wood chips!! I miss liveing in so. ill were i could go out the frount door and pull some shag bark hickory off the tree! Most of your good smokers down here use just wood.Many diffrent ways to approach the methods of smoking! Now my bro. just uses oak.