Thoughts? I have a some sizable limbs coming down next week and wonder if I should salvage a few for the smoker.

What say ye, oh wise OT?

Red oak is considered the king of hardwoods of the oak family. You're a lucky man to have free access to it.

Smoking meat with what ever your local wood is a common practice throughout the world. Ain’t nothing wrong with Red Oak. I use it a lot at my house as my property has about 50 of them as old as 150 years.

Don`t do it.

Thank you.

Just be sure to debark all of it. lol blast from the past
I think a lot of the central texas BBQ houses use Oak of some sort.
And it tastes pretty good if they know how to make good BBQ.

I prefer red oak…..seasoned heart of red oak to be precise.

Geez, drive down to Groesbeck and I’ll get you some dry mesquite.

I use a lot of Mesquite. Sometimes fruitwood for chicken but Fruitwood bags are expensive. My brother onetime tried grape wood from a vineyard. Don't remember him telling me how it can out. It was a long time ago.

I like red oak, and used to use it for my chicken & ribs when I was competing. It seems to burn hot, so watch the amount you use at one time. It can also have a "tangy" taste if you don't keep your fire clean (smoke)
I did not like it on my bigger cuts that take a long time to cook, but it will do fantastic on meats like chicken & ribs, where higher heat and shorter duration is needed.

I use burr oak off my tree. Love it.

Well- there you have it. A pro tip. Thanks, B!

The pit mastah has spoken !