I was wondering how oak compares to hickory on pork. I have some small branches that fell off an oak tree in the backyard. They are about 5/8" diameter and broke off to about 8" long. Thought about trying these in my Smokette.
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Oak is thought of as the "Queen of woods"
Many cooks blend a flavor wood,such as nut-or fruit woods with oak to mellow out the flavors,etc.
70% oak is common.
The Cookshack burns so little wood,oak may not produce much flavor-as hickory/pecan can.
Many cooks blend a flavor wood,such as nut-or fruit woods with oak to mellow out the flavors,etc.
70% oak is common.
The Cookshack burns so little wood,oak may not produce much flavor-as hickory/pecan can.
I've used oak many times now - mild - same result as Tom states. I should try it mixed with apple(which I never fully appreciated)quote:Originally posted by Fitz777:..I have some small branches that fell off an oak tree in the backyard. They are about 5/8" diameter and broke off to about 8" long..
Never tried limb pieces that small - I'm not sure that matters
The dead wood branches that fall out of my oak trees tend to be too 'doty' to use.