Yes, you sure can! Oak is an easy choice for any smoking because it gives intense flavors, and you don’t need to be an expert to use it. It’s a quintessential go-to fuel for most of your grilling, smoking, and roasting needs.
But before you start using it for everything, it’s good to have some relevant information. If it were me, an excellent place to start would be to get an idea of what oak wood is. Then, I’d probably want to know a few instances of how it helps with smoking meat (Maybe a few varieties of meat). So, with those initial thoughts in mind, I’ve compiled different resources and experiences to come up with this piece. Let’s get into it!
What is Oakwood?
Oak is a porous hardwood that has a coarse grain and prominent textures. It’s strong, heavy, and handy for a whole variety of needs. As far as the oak tree goes, there are primarily two varieties – the White oak and the Red oak. Of course, these two can each have a wide array of oak-types, but we needn’t get into that now.
When we talk about smoking wood, one of the main things we’re interested in is the flavor. Oakwood is famous for delivering more robust flavors and an easy and accessible heat source for any barbecue/smoking.
The taste and aroma are both prominent enough to make a difference. But they’re not overly strong that they overpower the combination of other flavors. This balanced strength makes it an ideal choice for both seasoned cooks and beginners. So, as far as the effect of wood on taste goes, you can rest assured that the oak is a safe bet.
Types of oak wood for cooking
So, we already know that oak wood can come as Red oak or White oak. And you’ll get both types of wood for a wide range of smoking and grilling purposes. Depending on the kind of smoker you’ve got at home, it can be chunks, chips, or even oak pellets. So, if you’re using a pellet smoker, you’ll need oak pellets for fuel or smoking.
Red oak chunks are especially popular for smoking beef and lamb meat. You’ll also get treated oak wood that comes in chips for regular barbecue needs. White oak chunks are equally used for a variety of smoking benefits. You’ll get more detailed info on White oak chunks here.
When to use Oak for smoking?
In short, almost anytime.
Oakwood continues to be one of the most widely used and versatile smoking woods available. So, it goes with almost any smoking requirement. The only exception here is if you’re a pro chef who’s looking for a distinct aroma and taste, with a strict recipe guiding you. Other than that, it’s a pretty good choice for any personal and backyard smoking need.
Now, just saying that oak wood is excellent for smoking is easy. The best way to ensure that it works is to try it out. Using the wood during your smoking will let you understand how it affects the meat’s smell and taste.
Since oak wood is about as versatile as any smoking wood, it’s hard to go wrong with it. Let’s take a few instances of how oak wood fares with some common meats.
Oakwood for smoking lamb
There are quite a few choices of wood you can go for when you’re smoking lamb. But oak is always on that list. As mentioned earlier, oak wood can deliver considerably intense flavors without overpowering the taste of the meat. This quality works excellent when you’re smoking lamb for those relaxed backyard barbecues.
Oakwood for smoking Pulled Pork.
If you’re going for a classic pulled pork recipe, there’s nothing better than slow-smoke cooking. The shredded shoulder gives the best taste when it’s smoked over lower temperatures. And oak is one of the smoking woods that go great with pulled pork. It’s much more potent than those milder fruitwoods, but it’s not as prominent as some of the hardwoods out there.
Oakwood for smoking meat (overall)
Besides these examples, oak wood is essentially an excellent choice for smoking any meat. Whether it’s a slowly smoked brisket or a tenderly chicken smoked to perfection, oak will get it done for you. Whether your meat of choice is livestock, game, poultry, fish, etc., oak is safe enough for a great smoked fish.
It’s also efficient in terms of burning and heat supply. So, you’ll get optimum fuel-use from oak woods. Other chips and pellets can often burn out quickly, making you go for multiple refills. Oakwoods give you a consistent and reliable supply of heat and smoke to keep the smoker running.
There’s no doubt that oak wood is one of the most efficient, useful, and widely-used smoking woods today. And it will continue to be a core element of smoking meat because few alternatives work and oak. Its ease of use and convenience make it comfortable for both beginners and seasoned pitmasters. Personally, I’ve created some of my best smoked-dishes with oak, and it has always been a breeze to the source, use, and disposal of.
Remember that the real effects of how it influences your smoking and final dish depend on how you use it. Once you get the hang of the wood, you’ll use oak not just for smoking but also for grilling and any other barbecue needs.