Oak Wood Research Paper

557 Words2 Pages

Oak wood is a hardwood and as such, it offers a density and lack of moisture not found in softwoods. That density and dryness are what makes it sought after for construction. Because it is so dense and dry, it is also perfect for smoking meats. The fact that it has less resin allows it to produce a cleaner, dryer smoke when compared to softwoods like pine. Pine and other softwoods can cause creosote to build up on meat, giving it a bad taste. In addition, the smoke from softwoods may contain carcinogens. Oak is one of the main woods used in various regional barbecue styles including barbecue from the Carolinas, Kentucky and California. Which tree do oak wood chips come from?
Oak wood chips for smoking can be made using any of the …show more content…

How is it unique?
The flavor of oak wood chips varies between a medium and a strong smoky flavor. It offers a more neutral, less distinctive smoke flavor when compared to woods like hickory and mesquite. Both hickory and mesquite are easily identified and differentiated from each other. Oak wood smoke is simply smoky. It is also said to have less of an aftertaste when compared to other smoking …show more content…

Blending it with mesquite can tone down that wood's overpowering notes. How to do red and white oak wood chips differ?
Wood chips are not ideal for very long smoking times since chips burn up quickly no matter what type of wood is being used. However, you should still be able to get longer a longer burning time with white oak wood chips as opposed to red since it is the harder of the two woods. Use white oak chips for dark meat chicken and burgers, which both require moderately long cooking times. Red oak wood chips can be used on items that will cook very quickly like chicken breast and fish.

How do you use oak wood smoking chips?
As with any smoking wood, you can simply place the oak wood chips in a smoker box or throw them on coals that are at the right temperature and covered with ash. Soaking oak chips is optional and most barbecue experts believe that it offers no

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