Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Live Oak Question

 I have been reading alot of good things about post oak and red oak. what is everyones opinion about live oak. I can get it anytime I want too but if the other stuff is better I need to know.
San Angelo, texas

Comments

  • nolaeggheadnolaegghead Posts: 20,278
    I use live oak.  It's excellent for beef.

    Where are you located?  There are 600 different species of oak.  The stuff I use is ubiquitous in South Eastern Louisiana.

    http://en.wikipedia.org/wiki/List_of_Quercus_species
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • post oak is a type of live oak. Red oak is not. Both good.


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • yzziyzzi Posts: 1,793
    Is there any oak that you wouldn't want to use?
    Dunedin, FL
  • nolaeggheadnolaegghead Posts: 20,278
    Yes, I would not use poison oak.

    http://en.wikipedia.org/wiki/Toxicodendron_pubescens
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I live in San Angelo, Texas. There is more misquite here than anything but live oak is everywhere too. Haven't seen any posion oak but I'm sure it's here.
    San Angelo, texas
  • gdenbygdenby Posts: 5,356
    If you don't want the live oak, I'll take any I can get. :)

    I like the smoke flavors and tastes from high lignin woods, like live oak. Perhaps its because they have lots of vanilla-like compounds.

    Also, on an entirely different line of thought, live oak may be one of the strongest woods in No. Am., and great for making super strong hiking sticks, which is another item I really enjoy.
  • gdenby said:
    If you don't want the live oak, I'll take any I can get. :)

    I like the smoke flavors and tastes from high lignin woods, like live oak. Perhaps its because they have lots of vanilla-like compounds.

    Also, on an entirely different line of thought, live oak may be one of the strongest woods in No. Am., and great for making super strong hiking sticks, which is another item I really enjoy.
    The vanilla is what does it for me. There is a reason great wines and bourbons are aged in oak.....
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • nolaeggheadnolaegghead Posts: 20,278
    The live oak here is so frickin' hard it's tough to split.  Cuts fine with a chain saw.  I have a huge pile of logs.  I've spent a lot of money...first in wedges, then a Fiskars axe, then a hydraulic splitter....after 7 months, I'm just starting to split the stuff.  You really need a 10+ HP splitter.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • gdenbygdenby Posts: 5,356
    gdenby said:
    If you don't want the live oak, I'll take any I can get. :)

    I like the smoke flavors and tastes from high lignin woods, like live oak. Perhaps its because they have lots of vanilla-like compounds.

    The vanilla is what does it for me. There is a reason great wines and bourbons are aged in oak.....
    I tried making a rub that had vanilla sugar in it. I hoped it might make the flavor richer. Didn't. Just added a slight vanilla note that sat on top the pork flavor. So I'll stay w. wood smoke for  flavor.

    BTW, vanilla sugar is great on waffles.
  • rdmuddrdmudd Posts: 24
    Live Oak is in the Red Oak family.
    Post Oak is in the White Oak family.
Sign In or Register to comment.
Click here for Forum Use Guidelines.