BeerBorg

I have an oak tree in my yard, and a number of years ago, I found a fairly large branch had fallen. I examined it, and there were no signs of bugs or fungus, so I cut it into chunks and set it aside. Again, this was years ago, so I know the wood is seasoned.

Similarly, when I was at a customer's house years ago, he told me he had just had a chestnut tree cut down, and he told me I could take some if the wood if I wanted. They're stove-length pieces, so I'd have to cut them to barbecue-sized chunks, but I have questions about both types of wood.

What do they bring? Are they acrid or mild, or do they have a certain aspect to them that would make them more suitable for one type of meat more so than another? I imagine the chestnut could be used for nearly anything, same as hickory or pecan, because they're all nut trees. The oak I'm less sure about.

Thanks in advance.

I have not used either, but I found a link to a forum that has this...

Woods to Use for Smokers from deejayssmokepit.net

Maybe it will clear the smoke for you

I've used both red and white oak. And I like them both, not much of a difference between the two. I would say that they are a bit milder than hickory. The characteristics are between a fruit tree (like cherry or peach) and hickory. I have used oak on chicken and pork with good success.

I've never used chestnut, so I can't comment on that.


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Excellent responses, guys. Thanks large.

Of course, now that there's nearly a foot of snow out there, I'll have to wait a while before I can use this info.

Have not smoked with either, I guess you need to be careful with some of the nut trees producing toxic compounds. I have a buddy that took down a Black Walnut, I figured good nutty hardwood, looked into it and found it is toxic! Good thing I didn't have him deliver a load of it.

EDITED.

Figures the first thing I had found in the search result was bad, every other search result said you could use it but it was a strong and bitter flavor if used too heavy.

I know people have used oak; I just haven't myself. And I would think chestnut would be a good hardwood along the lines of hickory or pecan. I really appreciate the link BigPapaG supplied. Good reference material. I'll have to look into using these woods, as long as I have them.

I'm in the middle of reading the Franklin Barbecue book. He only uses oak, as do much of the central Texas places.

He goes on to make a good point about using what's available locally and abundantly, which is why you see hickory in the south.

Hmmm... perhaps it WAS a good point to use what's available locally and abundantly, back in the 19th Century. But there are websites where you can buy a variety of wood. I don't dispute any contentions about a certain "school" of BBQ being influenced historically by the constraints of the time.

But we don't live in that time, and therefore I don't feel the same adherence to the constraints.

That, and you're not buying in the bulk this guy is either!