Red Oak vs White

[Meatball]

Does anyone have any experience using the Red Oak wood vs White? Is there a difference in flavor or burn time? I know White Oak is a staple in Texas and was wondering about the Red. Thanks!

 

[Pork Belly]

From what I hear it is popular in California especially for beef. 
Here in Michigan Red oak is firewood, White oak is for smoking food.

 

[Meatball]

From what I hear it is popular in California especially for beef. 
Here in Michigan Red oak is firewood, White oak is for smoking food.

Same here.... I have been seeing some folks claiming its pretty mild for smoking, I emailed some of the wood vendors to get there 2 cents... will post if I hear back.

 

[TX Gent]

Yep ... In Texas red oak is firewood and white oak (actually ... post oak to be more exact) is for smoking

I have used red oak twice in the past and find it a tad more acrid/bitter? and won't use it again ... not disparaging those who do

Different parts of the country do have different palate/taste norms

Maybe it's in the BBQ DNA or something

 

[BobM]

Red is fine, white is divine

 

[gregbooras]

I like to use Pecan for chicken and brisket.
Best Greg

 

[barelfly]

I have both, but it’s been a while since I used red, or can remember using it. There is a difference though. I actually may have used it on the tri tip I cooked a few weeks back now that I think about it. I’ll have to check my notes and will let you know.

As for the difference, for some reason I feel it was a distinct difference. But I don’t know if it was good or bad.

 

[Donmac]

I love red oak with steaks, prime rib ect. Very tasty!
But haven't used it with brisket and probably won't. I use hickory for brisket.

 

[Meatball]

Thanks for all the replies....  Appreciate it!