Smokin' with Oak

Aggie Egger

Anyone use Oak for smoking? If so, what types of meat.

Village Idiot

I think oak would be good on any type of meat, but I use it mostly for beef. Usually, I'll combine oak with mesquite. For chicken and pork, I like pecan.

That's just me.

NibbleMeThis

I use Jack Daniels oak chips for beef roasts and ribs and even throw some on for steaks too. (I know steaks aren't really on long enough but I like the smell!)

Humphrey Chimpden Earwicker

beef, pork... it's all good

CaptainJimmy

ive heard both red and white oak are excellent on all foods.

that being said i've never used it, every time i go into my bin looking for oak, i come away with sugar maple =)

SoCalWJS

I use it for many things, but mostly....

Tri Tip!

thirdeye

Mostly beef and pork for me. I have some wine barrel oak that is outstanding...

Lawn Ranger

My favorite brisket wood.

Serial Griller

Like mentioned above..I use oak mainly for beef!

mnwalleye

This is copy from thirdeye's site.

These are just some general guidelines for wood selection:

Alder ……………….. Light ….... Seafood
Apple ……………….. Mild ……………..Pork, Poultry, Beef, Seafood
Cherry ………………. Mild ……………. Pork, Poultry, Seafood
Guava …………………. Mild ……………. Pork, Poultry ???
Maple ……………….. Mild ……………. Pork, Poultry, Seafood
Peach …………………. Mild ……………. Pork, Poultry
Pecan …..…………. Mild ……………. Beef, Pork, Poultry
Hickory …… ….. Strong …….… Beef, Pork, Turkey
Mesquite ……….. Strong ………. Beef
Oak ……………….……. Strong ….…. Beef

Cheesegghead

I use oak a lot because I have a huge pile of it for the woodstove. You don't need to use much as it gives off a pretty strong smoke. I also prefer dry oak to green. The green wood seems to give off quite a bit of tannin - not good eats. Oak works well for pretty much all meats, just did chicken thighs and sweet potatoes tonight - turned out great.