I made some baby backs on the WSM using post oak chunks. I’ve smoked sausage in my MES with some post oak chips that I got from a buddy, but I’ve never used chunks for anything . Post oak is something that is not really easy to find where I am in Northern Virginia, but I happened to find an Ace that carries it. These were easily the best tasting baby backs I’ve ever made and the difference was that smoke. Now I know what the Texans are on about.
by Alarmed-Cockroach-50
10 Comments
You are welcome! We got good wood.
Nice looking ribs, fellow novite. I have never used oak because when I was first learning I was told it’s too harsh for smoking. I guess that was a lie.
Wait until you try pecan* on swine.
*pronounced Puh con.
My favorite but it’s pretty much the standard here in Texas. I know that 9/10 people will dislike this idea but try them with a little mesquite sometime!
texans use post oak because it’s available and abundant. You should have a lot of white oak in VA! Try it, people say they can’t tell a difference. As a bonus, naturally harvested deadfall that’s seasoned for 6-12 months will have more phenol content compared to kiln-dried. I smoke literally everything with white oak. Just a suggestion.
If you know, you know.
🙄
Give Fruita a look, I swear by their smoking woods selection. Always free shipping when purchasing wood. Under new ownership, previous owner had other products besides just wood.
https://www.fruitawoodchunks.com/
Let’s Meat on the Avenue in Alexandria sells pretty much every kind of wood their is, including post oak I believe. Should check em out if you’re in that part of the area.
Nice! Oak is my go to for pork and beef.