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Results 1 to 10 of 10
  1. #1
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default Has anyone cooked with pin oak?

    The wife wants to take down a pin oak in the back yard. I personally love the tree. I'm only gonna take it down if its useful for cooking. otherwise it's staying up!!!!
    Never trust a skinny person for food advice.

  2. #2
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default

    Would imagine that it would be fine once it get seasoned and dry.
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by YankeeQ View Post
    The wife wants to take down a pin oak in the back yard. I personally love the tree. I'm only gonna take it down if its useful for cooking. otherwise it's staying up!!!!
    i wouldn't. nasty smelling creosote filled wood. Think fireplace.

  4. #4
    Join Date
    Mar 2008
    Location
    Santa Rosa Beach, Florida
    Posts
    359

    Default

    Yes, I have used it and really enjoyed the results. I can't tell the difference between it and other types of oak. Enjoy
    Florida Bill

  5. #5
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default

    i was afraid of conflicting reports....

    on a side note, why is wood that's aged years better than a tree you cut up a month ago? is the freshly cut wood too 'green" and might give off a bad smoke?

    Thanks lads
    Never trust a skinny person for food advice.

  6. #6
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    I've used Pin Oak with good results, but I prefer pecan or hickory. I wouldn't sacrafice an oak you love for smoke wood if other woods are available. My
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  7. #7
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default

    ive got enough 3 year old white oak and hickory to last maybe 10 years. plus there is an apple orchard near us that sells a whole 8 foot pick up bed of wood for like $80

    I just didnt want to take down a tree unless it went to good use. we dont have a fireplace, so the best use of wood for me would be cooking.
    Never trust a skinny person for food advice.

  8. #8
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default

    I wanna get my hands on some pecan, i wanna cook brisket with it
    Never trust a skinny person for food advice.

  9. #9
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default

    If ya make it down to Tulsa, I'll give you some logs.
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

  10. #10
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default

    Quote Originally Posted by jwbtulsa View Post
    If ya make it down to Tulsa, I'll give you some logs.
    Thanks for the kind offer!

    I have a buddy that says he'll bring some back next time he visits Alabama.


    My wife's cousin says they smoke with the hickory nuts. Ive never done that, but he swears by it
    Never trust a skinny person for food advice.

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