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 Post subject: Post oak vs. live oak
PostPosted: Fri Feb 15, 2013 10:28 pm 
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Pilgrim

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Can anyone contrast the difference between post oak and live oak, given that both are well seasoned and split? I usually cook with live oak, but I wonder if others prefer post oak, ala Franklin and Mueller BBQ.


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PostPosted: Sun Feb 17, 2013 4:52 pm 
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Astronaut
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I've never used Live oak. i don't know what could be bad about it. Most of the Hill Country places use post oak


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PostPosted: Sun Feb 17, 2013 6:55 pm 
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Bandolero
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In my opinion Live Oak makes too much Black smoke. Meat comes out black and with a very strong smoke taste. Besides dry Live Oak is very hard to cut or split.
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PostPosted: Sun Feb 17, 2013 8:26 pm 
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Chuck Wagon
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My supplier carries both...the funny part is most restuarants around the metro-mess.. :dont: .....buy and prefer Live oak......they say it burns hotter longer.....but it tends to smoke very heavy if not seasoned well.......and the Post oak I have been using burnes good and fairly clean after the initial fire starts.......My favorite is Black Jack oak, but hard to find in North Central Tx........IMHO for Comp bbq the post oak is a msmoother milder smoke for most judges palates.... :wink: :D

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PostPosted: Mon Feb 18, 2013 9:18 am 
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Pilgrim

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No doubt live oak must be very dry and split to burn clean. Jeff I am going pick up some post oak and I will keep on eye out for some black jack too. :twisted:

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PostPosted: Tue Feb 19, 2013 9:46 pm 
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Outlaw
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I could be wrong on this but I think live oak seems to be a lil more dense than post oak as well. Maybe this explains the lasting longer thought.

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PostPosted: Tue Feb 19, 2013 10:17 pm 
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Pilgrim

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I bought some well seasoned split post oak yesterday, so I will update y'all on my next cook how I think it compares to live oak. Thanks.

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