The Texas BBQ Forum

Thankx tex. i will try it

Sorry. Another question. When lighting my smoker should a add the oak once i have a good layer of grey ash on my coals or sooner?

Ta

fuzzdmedic wrote:Sorry. Another question. When lighting my smoker should a add the oak once i have a good layer of grey ash on my coals or sooner?

Ta

Doesn't matter in my opinion.

TessaJEnglish wrote:I have a dieing Ash to be removed. Never thought of using it for smoking.

thanks to the emerald ash bore there is a abundent supply of ash in my area (the known center of the bbq universe S. Central Ohio) the trick is to get them before they fall over it is a nice wood for smokeing i use it in my stick burner (lang60) it has nice mellow flavor heat and burn time is similar to hickory

So....My question is this. Living in Texas now for 15 years Ive tried to get my art of smoking down. I love smoking all briskits and ribs but the wood is where im a bit lost at choice. I hear people talk about Oak and Post oak....Is there a difference?

Post oak is in the white oak family. It is popular in central Texas because it is plentiful there. I use red oak because in my area it is most common. Either or is great for cooking right along with pecan and hickory and Mesquite.

Would you believe there are 35 types of oak trees in Texas? All in the Quercus genus. One source states that all oak varieties are suitable for smoking. Our property is covered with post oak, so guess what I burn?

I have lots of elm wood, never see it mentioned, have any of you used it? I've been thinking about trying it but thought I'd ask first.
Tnx
Dick C.

I do a lot of Chicken, so I use Apple Apple and Apple all of the time...

I always cook with the hard woods, which excludes mulberry and elm, however on this forum I was informed that mulberry is a good smoking wood, so??

I recently got a cut down tree that looked like oak... But it turns out that it's ash.
Can I cook with that? Maybe to build the coal base or after the beef is wrapped...?

We use a lot of manuka wood down here.

Russ

BladeRunner wrote:I recently got a cut down tree that looked like oak... But it turns out that it's ash.
Can I cook with that? Maybe to build the coal base or after the beef is wrapped...?

Supposed to have a very distinctive but light flavor. Should go good with beef, pork and chicken.

I say what ever works best for u I use all types but mostly either pecan hickory or misquiet

Well, I grew up on mesquite. I'm from Beeville, Texas and Grandad had a ranch Down_South in Freer from 1946 to 2006. So we cooked all our steaks and ferral hogs over mesquite. I must say I'm really liking the mild smokey flavors of Central Texas post oak lately.

...it's all good.