oak wood.

[JustinCouch]

somebody talk to me about wood. here in Mississippi all we ever use is pecan or hickory. my father in law swears by oak but after eating his que you can blow smoke rings. I want to try some oak but I heard you have to be careful. don't yall use post oak in Texas? I also heard don't use water oak. please talk to me.

[txsmkmstr]

Post Oak, Red Oak & White Oak are quite popular.... I use it to get the pit up to temp but then switch over to hickory, mesquite or cherry depending on meat type.

In general, oak produces a mild smoke flavor compared to other woods. Most use the wood type easily found in their area and Texas does have a lot of oak.

[ChileFarmer]

When I use Oak I like red oak. But to be true I like hickory best for smoke. So cook with red oak and smoke with hickory. I like my oak very dry. CF

[CaptJack]

i'm in Houston and I prefer hickory & pecan over oak too
in central Texas = Lockhart, Luling, etc. they use post oak
but they also don't smother the meat in white smoke

at Smitty's in Lockhart

[TX1911]

I cook exclusively on post oak. I've tried most and tend to get the best results with oak. Of course it's all very well aged. Usually cut 6 months before I buy it then I age it another 9-12 months.

[Bobcat]

I've heard the same about water oak but I use water oak & white oak & can't tell any difference. I split my oak in smaller pcs so it will dry faster but I just use what I have here on my property here SE Texas which is white & water oak.