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OT - Help identifying rough cut hardwood

AlbertaEgger
AlbertaEgger Posts: 1,387
in EggHead Forum

Hello, happy Friday, picked up some misc rough cut hardwood pieces and I was wondering if anyone can identify the reddish colored pieces here? I don't deal with any hardwoods so I'm looking for some assistance.

Thanks in advance. have a great weekend.

County of Parkland, Alberta, Canada
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    Total WAG. Red oak?
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  • The_Stache
    The_Stache Posts: 1,153
    without really seeing the end grain... Red Oak

    Kirkland, TN
    2 LBGE, 1 MM


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  • AlbertaEgger
    AlbertaEgger Posts: 1,387
    That’s what we were thinking. Red Oak ok to smoke with?
    County of Parkland, Alberta, Canada
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    It’s pretty pungent in the fire pit IMO. 
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  • AlbertaEgger
    AlbertaEgger Posts: 1,387
    theyolksonyou said:
    It’s pretty pungent in the fire pit IMO. 
    Sh*t
    County of Parkland, Alberta, Canada
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  • bgebrent
    bgebrent Posts: 19,636
    No personal experience but saw this.

    https://www.smokingmeatforums.com/threads/red-oak.109330/ .


    Sandy Springs & Dawsonville Ga
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  • GrillSgt
    GrillSgt Posts: 2,507
    edited July 2018
    AlbertaEgger said:
    That’s what we were thinking. Red Oak ok to smoke with?
    That’s what they use in the Santa Maria grillls in Cali for beef, specifically Tri-tip. I use it when doing a reverse sear top sirloin. 
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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    If it’s red oak, it pairs well with beef.  Red oak is pretty traditional for Santa Maria style tri tip.
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,673
    theyolksonyou said:
    It’s pretty pungent in the fire pit IMO. 
     Smells better than AC2 though.

    I would rather light a candle than curse your darkness.

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  • AlbertaEgger
    AlbertaEgger Posts: 1,387
    County of Parkland, Alberta, Canada
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  • AlbertaEgger
    AlbertaEgger Posts: 1,387
    I have 20 pieces all 8’ and mixed verity like this. Not sure what any of it is. 
    County of Parkland, Alberta, Canada
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  • AlbertaEgger
    AlbertaEgger Posts: 1,387
    edited July 2018
    To use in a large offset. 

    I mean LARGE

    With a variety of meat
    County of Parkland, Alberta, Canada
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  • DoubleEgger
    DoubleEgger Posts: 19,173
    Use a Muhle R41 to get some shavings and send it off for testing. 
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  • AlbertaEgger
    AlbertaEgger Posts: 1,387
    DoubleEgger said:
    Use a Muhle R41 to get some shavings and send it off for testing. 
    Comment of the week!
    County of Parkland, Alberta, Canada
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  • Jeremiah
    Jeremiah Posts: 6,412
    Agreed with the above. Looks like red oak. 
    Slumming it in Aiken, SC. 
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  • EggbertGreenII
    EggbertGreenII Posts: 253
    AlbertaEgger said:
    DoubleEgger said:
    Use a Muhle R41 to get some shavings and send it off for testing. 
    Comment of the week!
    LOL, I agree!
    Tampa Bay, Florida
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  • WeberWho
    WeberWho Posts: 11,527
    Red Oak will be great for the offset. Especially with beef. 

    My only concern would be if the lumber was treated when cut down
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • AlbertaEgger
    AlbertaEgger Posts: 1,387
    WeberWho said:
    Red Oak will be great for the offset. Especially with beef. 

    My only concern would be if the lumber was treated when cut down
    None of this is treated. 
    County of Parkland, Alberta, Canada
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  • WeberWho
    WeberWho Posts: 11,527
    AlbertaEgger said:
    WeberWho said:
    Red Oak will be great for the offset. Especially with beef. 

    My only concern would be if the lumber was treated when cut down
    None of this is treated. 
    Burn away
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Carolina Q
    Carolina Q Posts: 14,831
    None of that looks like oak to me, but it's hard to tell in their rough condition and with no end grain pics. Here are pics of red (left) and white oak. Perhaps that'll help.
    Related image

    Also, if you split off a drinking straw sized piece, stick it in a glass of water and blow, if it's red oak, you'll get bubbles because the pores go all the way through. With white oak, they don't so no bubbles.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • AlbertaEgger
    AlbertaEgger Posts: 1,387
    WeberWho said:
    Red Oak will be great for the offset. Especially with beef. 

    My only concern would be if the lumber was treated when cut down
    It is all heat treated though. And I believe from Mexico. 
    County of Parkland, Alberta, Canada
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  • AlbertaEgger
    AlbertaEgger Posts: 1,387
    Carolina Q said:
    None of that looks like oak to me, but it's hard to tell in their rough condition and with no end grain pics. Here are pics of red (left) and white oak. Perhaps that'll help.


    Also, if you split off a drinking straw sized piece, stick it in a glass of water and blow, if it's red oak, you'll get bubbles because the pores go all the way through. With white oak, they don't so no bubbles.
    Thank you. I’ll take some end grain pics of each when I cut it up tomorrow. 
    County of Parkland, Alberta, Canada
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  • Mattman3969
    Mattman3969 Posts: 10,458
    AlbertaEgger said:
    WeberWho said:
    Red Oak will be great for the offset. Especially with beef. 

    My only concern would be if the lumber was treated when cut down
    It is all heat treated though. And I believe from Mexico. 
    I don’t know if this would apply to your wood or not but when we bring in product from Brazil or India we throw the wood away because of the chemicals used to treat the inside of the container for any foreign bug species.   



    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    I grabbed a couple of chunks of red oak from my stash to show for comparison in case it helps.



    I think the wood grain pattern on the chunk on the left is pretty characteristic of oak. 
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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  • AlbertaEgger
    AlbertaEgger Posts: 1,387
    Mattman3969 said:
    AlbertaEgger said:
    WeberWho said:
    Red Oak will be great for the offset. Especially with beef. 

    My only concern would be if the lumber was treated when cut down
    It is all heat treated though. And I believe from Mexico. 
    I don’t know if this would apply to your wood or not but when we bring in product from Brazil or India we throw the wood away because of the chemicals used to treat the inside of the container for any foreign bug species.   


    It was used on cars as steel strapping. But good point. Probably no way to tell. They do sell this up here for smokers to others. Hardwoods are limited supply here. 
    County of Parkland, Alberta, Canada
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    If it is from Mexico, unlikely it is red or white oak.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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