I have been offered a some oak for my smoker. It is more than
I can see for flavoring, and I have been flavoring with hickory
chunks. Just wondering if it is better as a fuel.


Gene

"cowboy" > wrote in message
...
> I have been offered a some oak for my smoker. It is more than
> I can see for flavoring, and I have been flavoring with hickory
> chunks. Just wondering if it is better as a fuel.
>
>
> Gene

Depends. Some smokers are designed to work with charcoal and are harder to
control with all wood. Of course, you can burn the wood to coals and add
them as needed. In any case, I'd use it. I like grilling over wood.

Scottish smoked salmon uses oak as the smoking agent


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On 12-Nov-2006, cowboy > wrote:

> I have been offered a some oak for my smoker. It is more than
> I can see for flavoring, and I have been flavoring with hickory
> chunks. Just wondering if it is better as a fuel.
>
>
> Gene

It is better for fuel. I use Oak sometimes for smoke, but it's not nearly
as good as hickory or citrus chunks.

--
Brick(Youth is wasted on young people)

I really love chicken smoked on oak

h wrote:
> I really love chicken smoked on oak

I like oak, but my fav is till pecan.
And that's not just because I have pecan trees.


--
DougW

>
> > GeneIt is better for fuel. I use Oak sometimes for smoke, but it's not nearly
> as good as hickory or citrus chunks.
>
>

Gotta disagree. I like oak as smoke flavor, second only to my
neighbor's birch tree. I'd save it for smoke and use regular charcoal
for fuel.

Hickory is popular in the southeast mainly because they have a lot of
it, and people got accustomed to the flavor - not my favorite.