The Texas BBQ Forum

Good Point, Piney, I quit soaking mine a couple years ago and ended up with better flavor

It took me a while to get over the old "wisdom" of soaking chips / chunks, but after a trial run or two, I was convinced dry is better smoke and tastes better.

Wow, I did not know that there was this many! Good job. Thank you for the info!

Wow, there so many, I had no idea

This is a fantastic list.

I gotta try maple since there's plenty of it up here, but surprised to hear people saying cherry is mild. I've found it to give off a very strong flavour and thick smoke.

Maybe I'm doing something wrong?

Thank you.

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Depends on what state you live in bud ...

.....you're missing the Kingsford Blu tree ? ..............

mjr9697 wrote:This is a fantastic list.

I gotta try maple since there's plenty of it up here, but surprised to hear people saying cherry is mild. I've found it to give off a very strong flavour and thick smoke.

Maybe I'm doing something wrong?

Sounds to me like your cherry may not be seasoned enough.

Been a while since I’ve been on, but I’m curious about Spanish Oak. My father-in-law has a friend that just lost a large tree in a storm, he’s offered me wood to help cut it up.

Anyone know if I can cook with this wood?
I’ve googled, looked at other groups... some ppl say it taste like antiseptics other say it’s a hard wood and cooks/smells like any other oak.

Wood-database.com says Spanish Oak = Southern Red Oak.

Any help is appreciated. I’m gonna help him cut it up, but will limit how much I take if I can’t cook with it.

Thanks!

it should be fine

Rambo wrote:it should be fine

I’m thinking so also? Thought someone on here might have used it before.

There were some of those on our lease at Junction; beautiful colored leaves in the fall

BladeRunner wrote:Been a while since I’ve been on, but I’m curious about Spanish Oak. My father-in-law has a friend that just lost a large tree in a storm, he’s offered me wood to help cut it up.

Anyone know if I can cook with this wood?
I’ve googled, looked at other groups... some ppl say it taste like antiseptics other say it’s a hard wood and cooks/smells like any other oak.

Wood-database.com says Spanish Oak = Southern Red Oak.

Any help is appreciated. I’m gonna help him cut it up, but will limit how much I take if I can’t cook with it.

Thanks!

Had 1/2 chord of Pecan delivered yesterday. My wood guy says Red Oak is the best wood to cook with. I have never used it.

Smoke Daddy wrote:

BladeRunner wrote:Been a while since I’ve been on, but I’m curious about Spanish Oak. My father-in-law has a friend that just lost a large tree in a storm, he’s offered me wood to help cut it up.

Anyone know if I can cook with this wood?
I’ve googled, looked at other groups... some ppl say it taste like antiseptics other say it’s a hard wood and cooks/smells like any other oak.

Wood-database.com says Spanish Oak = Southern Red Oak.

Any help is appreciated. I’m gonna help him cut it up, but will limit how much I take if I can’t cook with it.

Thanks!

Had 1/2 chord of Pecan delivered yesterday. My wood guy says Red Oak is the best wood to cook with. I have never used it.

Red oak is good cooking wood, it’s readily available in East Texas. Where did you get the pecan?