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.

Smokin' with Oak

Aggie EggerAggie Egger Posts: 51
edited 6:35AM in EggHead Forum
Anyone use Oak for smoking? If so, what types of meat.
large and small bge

Comments

  • 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. :P
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • 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!)
    Knoxville, TN
    Nibble Me This
  • beef, pork... it's all good
  • 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 =)
  • SoCalWJSSoCalWJS Posts: 389
    I use it for many things, but mostly....

    Tri Tip!
    South SLO County
  • thirdeyethirdeye Posts: 7,428
    DSC04700.jpg

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

    DCS04703swamprb.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Lawn RangerLawn Ranger Posts: 5,466
    My favorite brisket wood.
  • Like mentioned above..I use oak mainly for beef!
  • 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
  • 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.
Sign In or Register to comment.
Click here for Forum Use Guidelines.