Oak Wood Chunks for Smoking Grilling Cooking BBQ Tennessee Oak

Description

These chunks are mostly cubed or squared which will last longer and put off more smoke
The Basics
of Using Hardwoods for Smoking Meat
The general rule
is to use “heavier” hardwoods like oak and hickory for smoking “heavier” meats like
steak or ribs
. Use “lighter” hardwoods like
maple
for smoking “lighter” meats like
chicken
and fish.
Experimenting is the best way to find out what you like. Don't be afraid to try something new, you might be surprised. It was by accident that I discovered what I believe to be the best smoke flavor on
steak by using unseasoned oak.
I'm
sure it has been done but I have never ruined a meal by smoking. You do want to
let the smoke "burn off" a little before adding your meat to the smoker or grill.
Oak:
There are few better woods with which to s
moke or grill
.
This
oak is
all natural
from the
Appalachian
Mountains
of
Tennessee
. I think this oak has a flavor distinct from other oak I have tried.
Smoke Characteristics
: Medium to heavy flavor, but seldom overpowering
(let it burn off a little first)
Burn Characteristics
: Hot and slow
. Small to medium
chunks are the best because it lasts longer. (It doesn't take as much as you think especially with oak)
Best Used When Smoking
:
Heavy meats, big game, it's great for cold smoking salmon (I personally like it on everything).
These wood chunks have no bark and are packed into a USPS box
that is 10" x 7" x 4.75"
(usually enough to last an 18"
x 12
" smoker or grill 2 or 3 times depending on how much flavor you want and how long you cook your meat). This is sold by volume, not weight.
Oak is heavier and more dense than maple but it lasts longer. I have oak and a variety of maple and sometimes hickory. Check out my
other items and availability. I hope you are happy with my wood!! Any questions feel free to message me.