Oak is one of the classic smoking woods in the grilling world thanks to its efficient burning speed and earthy flavors. Find out how to use oak wood in your smoker today.
Oak is one of the expected woods when it comes to lighting the smoker. Everyone, from the experienced pit master to the novice in the trade, swears by the versatility of this type of wood. Whether you buy it in pellet, chip or chunk form, it’s always good to have some oak on hand.
But is oak good for all meats, or are there certain situations where something else is better? This is the definitive guide to working with oak when smoking meat.
What is oak wood?
Oak is a hardwood species which means it is very strong and durable. In fact, the oak’s durability has earned it a quick mythical reputation. It comes from the oak tree, native throughout the northern hemisphere.
Oak wood chips are usually light brown and very hard.
Properties of oak wood
One of the most impressive characteristics of oak wood is its durability. Oak wood can burn for a long time, making it a great choice for cuts of meat that call for a slow cooking method.
Oak gives off an earthy, smoky flavor when burned. While it is stronger than fruit trees or maples, it is not as overwhelming as hickory or mesquite. The aroma of oak wood is similar: a moderately smoky smell.
Oak wood imparts a mahogany brown color to foods. Its smoke burns darker than smoke from other types of wood, like peach or apple, and adds depth of color to the meat you’re smoking.
How to use oak wood
Oak wood is one of the most versatile grill woods. You can use whatever your smoker’s settings as you can find it in the form of chunks, logs, pellets and chips. It’s common and relatively sighted, making it easier to obtain than some specialty woods like peach.
When deciding what format to buy your wood in, you need to think about the design of your smoker. Smoke certainrs only accept certain types of fuel. For example, split logs work best for offset smokers.
Another factor that will determine the type of wood YOU should buy is the cut you are smoking. Larger cuts, like brisket, take longer to cook, so buy slower-burning cuts or logs. Fries and pellets tend to smoke quickly, making them a better choice for smaller cuts of meat.
You can also buy oak floorboards afterwards. Many people use oak boards to smoke more delicate foods like salmon and cheese in an oven or on a domed grill.
The best meat for smoking with oak wood
Oak’s versatility means it’s a good choice for almost any cut of meat, but certain species pair better than others.
Oak wood is one of the best options for smoking lamb. The lamb has a grassy, almost wild taste, and the oak smoking helps enhance that flavor without making it overpoweringly bitter.
Oak is a great choice for smoking large cuts of beef like brisket as it can burn evenly for several hours.
However, that doesn’t mean oak only works with tastier cuts of meat. Compared to other hardwoods like hickory, its relative softness makes it a good choice for delicate meats like sausage and poultry.
No matter why you’re cracking down the smoker, oak wood is a great fuel source to have on hand thanks to its versatility, durability, and great flavor.
Writer & content creator. BBQ fanatic!
