Cooking with post oak

Flannman70

Down here in Texas we love BBQ smoked with post oak. Can I cook with a 50/50 mixture of post oak and royal oak lump charcoal?  I see everyone uses the lump charcoal. I just like a little more smoke in my brisket. 

lousubcap

First up welcome aboard and enjoy the journey.  Above all, have fun.
As you are aware, the BGE is an air-flow driven machine so the amount of oxygen feeding the fire is restricted to control fire volume and temperature.  Stick burners run with essentially full on air-flow and manage the quantity of burning wood to control temperature.
That said,  I would offer (and no actual field experience with the following) that if you run 50/50 mix you will end up with less than optimum fire conditions for the wood and thus not the smoke profile you want.  
I would suggest the you load a good quantity of post oak small chunks throughout the lump load concentrating up and down from just forward of center-line to the back of the fire box (the preferred direction of fire travel assuming you light somewhat forward of center).  You can toss a couple on top as well.  This should give you a good smoke environment throughout the cook.
But the above is just an opinion and we all know what those are worth...

Meeeshigan22

Used some post oak and royal oak for beef ribs over the weekend. Although 4 chunks did the trick for me. Love the post oak, great mellow flavor.

nolaegghead

I tried that on a chuck roast for the hell of it using pecan early on when I got my egg. 

Inedible.  I threw it to the dogs.  They ate it.  One got blood cancer a few years later.

The BGE amplifies smoke wood.  It's not a stick burner.  Start with 5 or 10% and go from there.

caliking

Paging @The Cen-Tex Smoker .

Arkysmokin

I like my beef with post oak myself. I also enjoy more smoke on my Briskets. I have a tendency on my low and slows to do what @lousubcap describes. There have been occasions where I have been heavy handed with the wood chunks and in my experience if you were to go 50/50 it would be really had to stabilize a temperature. 

nolaegghead

I cooked pizzas once on my egg using 100% oak.   Not good.  If I would have reduced the oak to coals before shoveling into the egg it probably would have worked.  Problem with the egg design is you have to remove the grate and food before adding fuel.

fishlessman

if you go 50/50 with oak you need to go hot and fast, say 350 direct for 2.5/3 hours, then wrap in foil and finish. its not the way i like to cook it but thats the only way it will work. i do this sometimes in the summer, it comes out more like a tender steak than a brisket taste and tenderwise. i use a big piece split from my fire place pile

Flannman70

Thank you for the responses. I will be posting my brisket pics on Saturday.