The Texas BBQ Forum

Hey guys,
I’m using an offsetstick burnet. I’ve been messing with it a lot. Trying to get fire control down, flavors right..etc.
I’ve about decided that I just don’t like
Post oak. The smoke is super strong, every cook. I burn a good clean fire, wrap most meats after 2-3 hours and I just don’t like my product. So, what I’m asking is...what wood is best overall. I live in a rural area. I don’t really have access to fruit woods. I bought a cord of post oak thinking that it was THE wood. I could probably find Pecan easy enough, any suggestions....TIA

I used to use post oak. Had no issues with the flavor. The last year or so I’ve switched back over to hickory. Not sure why, just seem to like the taste it’s providing currently.

Buy some small qty’s and do a few test cooks till you find one you like.


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Being in your area you should be able to score some Pecan

I like hickory for pork. Pimento or oak for chicken. Hickory or pecan for brisket. I’m sure you will find varied answers here.

I dont like post oak either. I tried others like apple and cherry didn’t add to my flavor profile that i like. However have a friend that uses post oak and i liked his brisket but he used different spices then i did.

Just gotta find your flavor. Practice is key til you get what you like.


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My oldest Son uses nothing but Post Oak and his Briskets are to die for
I guess that's why they call it BBQ and not Fast Food, huh

I use a mixture of post and red oak for all my smoking.


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Mostly Post Oak here as well, but sometimes use Pecan, I have been pleased with the flavor profile on both of them. I have a fairly new stick burner and am still experimenting as well though, I plan to pickup some Hickory on my next wood run to play with

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Here in California we don't have post oak so what we use is Alder or Madrone or Tan Oak. I used to use Alder but switched to Madrone which I like better.

Post oak here. Sometimes fruit woods for pork, but that's about it for variation.

Mixture of pecan and hickory, not a big fan of post oak.

Well, I’m definitely gonna try Pecan....hope that is what I’m looking for....

Motoclay wrote:Well, I’m definitely gonna try Pecan....hope that is what I’m looking for....

In Marble Falls I would think you have Post Oak, Pecan, and Mesquite available. I spent 20 + years hunting in the hill country and I love Mesquite to a point. I love it on steak and burger but on brisket just a little and switch off, too strong. You might try initial smoke Mesquite 1 hour and then Pecan. One thing I do on my wood, and I mainly use Hickory, is I use my Machete to take off the bark; it’s not wood

I will use post oak in combination with red oak or hickory.