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 at BBQLife HQ.
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).