I use both white and red oak with great success.. it is my understanding that all oak wood belongs to one of these two categories and it’s all good for smoking wood. Red oak burns faster and is better suited for foods that cook faster. White Oak Flavor BBQ Wood Chunks (3) Model# MMOWC $ 26 00. The best cooking oak in the world comes from Cutting Edge Firewood and our smoking wood chunks are specifically designed for grills or smokers like Primo grills, the Big Green Egg, or Kamado Joe. 8. Hickory Flavor BBQ Wood Chunks (1) Model# MMHWC $ 26 00. Pimento – A difficult wood to source but has great flavor for smoking authentic jerk chicken. White oak burns longer than other types of oak and is best suited for dishes that require a long cooking time. Red oak and white oak are two types of wood used for barbecue grilling and cooking. Smoking meat inside a smoker is one example where white oak works well. 9. The Standard Box is 8.5” x 8.5” x 8.5”, and has enough chunks for 8-12 meals. Hickory – A classic wood excellent for pork—especially bacon—but can be too heavy for chicken. Oak adds a subtle smoky flavor perfect for any dish without becoming too bold or overpowering, making it ideal for all types of red meat, pork, poultry or vegetables. Oak – A great wood for smoking beef but tends to overwhelm poultry. Geography will dictate what type of oak you have readily available. Allow your meal to absorb the tantalizing smoke that creates a flavor in the food that will send your taste-buds racing. 7. Oak Cooking Wood Oak cooking wood is one of the most widely used hardwoods available and is a go-to choice for any chef looking for a kiln-dried wood experience. We have a lot of post oak here in Oklahoma so that’s my main source of oak.

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