Texas Post Oak BBQ Wood Chunks for Smoking Meat
Most of us BBQers are used to reading about and buying traditional American woods such as pecan, hickory, and mesquite. They are commonly available in garden centres and online, so we wanted to introduce wood from BBQ cultures in other parts of the world. Try a new wood and find a new flavour.
White Oak AKA Post Oak
White Oak is the classic smoking wood favoured for beef in Texas. It is famously used by the great pitmasters such as Aaron Franklyn. Stronger than most fruit woods, this falls in the middle of the spectrum for strength and flavors. It also produces a lovely color in most smoked foods, especially beef and big game. An American favorite and a favourite here in GNL.
Check your Smoke Colour
You are looking for "clean" smoke when you BBQ. Clean smoke is thin and slightly blue. When your have clean smoke you are getting maximum flavour and sweetness from the wood.
If you get thick white smoke then you need to increase airflow or up the temp. Good smoking temperatures range from 120C/250F to 160C/320F. White smoke tastes acrid and is to be avoided. We recommend that you do not soak your wood chunks in water before smoking.
How To Use Wood Chunks
Use sparingly. On a Weber style kettle or offset smoker add a chunk or two directly to the charcoal (or some people place it under the charcoal for a slower burn). On a kamado or ceramic BBQ use a half size chunk as it will burn better in the slower airflow. You can add more chunks as you cook for longer smokes.
Sold in 2kg bags (usually overfilled for better value).