Who smokes with Oak?

Smokeville · September 26, 2010, 12:33:04 PM

Since I'm Smokeville in Oakville (Ontario), I should obviously be smoking with Oak. Yet, I don't, mostly because my local cheap supplier Le Baron doesn't carry them, and they are more expensive at the next best choice.

Who smokes with Oak, and what do you like best with Oak?

Fish? Pork? Poultry?

Thanks, Rich

ArnieM · September 26, 2010, 12:59:56 PM

I like oak on beef - roast beef, short ribs, etc. I generally do mesquite with maybe some oak on brisket. But, that's just me.

classicrockgriller · September 26, 2010, 01:00:16 PM

A lot of Brisket here in SE Texas is smoked with Oak (Post Oak).

I use it and like it.

But I also like Pecan, Hickory, and Apple.

Sailor · September 26, 2010, 03:40:54 PM

I have been using a lot of oak for my pork sausage, butt, and brisket. I do like the apple and Hickory too. I am about out of the Hickory and apple and have a lot of Oak. Guess that is why I use so much Oak. :D

KevinG · September 26, 2010, 04:09:56 PM

I use em for jerky along with the Jim Beams.

Gizmo · September 26, 2010, 11:09:58 PM

Oak can be used on most anything as it is fairly mild compared to Mesquite or Hickory. As CRG stated and I experienced, many of the Q places in Texas use Post Oak much to my surprise as I was expecting a heavy dose of Mesquite. I ate at 6 BBQ locations and all used Post Oak.

Here is Cali, Oak is king on Tri-Tip.

FLBentRider · September 27, 2010, 07:48:52 AM

I like Oak - on beef, chicken and pork.

Caneyscud · September 27, 2010, 11:26:29 AM

Being, originally from the Brisket Belt, I use Oak quite a bit. In fact, I insist on using oak lump charcoal also.

gibson00 · October 08, 2010, 06:12:13 AM

Quote from: Up In Smoke on September 26, 2010, 04:02:54 PM
A nicely marbled ribeye with a little cold smoke, then grilled the next day...........OR..............
a nice oak fire on one end of the grill and steaks on the other......either way, it's a great dinner :)

Does that work really well, cold smoking a steak before grilling the next day?? How long do you smoke them for?
Thanks!!

FLBentRider · October 08, 2010, 06:15:13 AM

Quote from: gibson00 on October 08, 2010, 06:12:13 AM
Quote from: Up In Smoke on September 26, 2010, 04:02:54 PM
A nicely marbled ribeye with a little cold smoke, then grilled the next day...........OR..............
a nice oak fire on one end of the grill and steaks on the other......either way, it's a great dinner :)

Does that work really well, cold smoking a steak before grilling the next day?? How long do you smoke them for?
Thanks!!

Maybe an hour or two.

dorsetbutcher · June 05, 2012, 05:15:04 AM

i use oak for bacon