American Oak

This is a classic smoke wood.  Pairs will with just about any meat, fish or fowl, imparting a medium smoky flavor that is stronger than our apple and black cherry, but lighter than hickory.  

Category: Chicken, Pork, Vegetables



Mixing oak with any of these three woods will produce a variety of delicious finishes.  Because it has a dense, tight grain, this is an excellent choice for larger cuts of meat which require longer smoking times.


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