Compared to grapefruit, orange or cherry - yes harsh, both oak and hickory can be overpowering, in Florida anyway. There are a lot of oaks up North that we don't have down here. I do use both oak and hickory but in mostly "cold" smokes - fish, sausage or bacon.
What kind of smoker?
"Only worry in the world, is the tide gonna reach my chair"?
Masterbuilt electric. The "sawdust" is fine for 140, chips for 200, but I don't go over 225 so I can't really use chunks. I see alot of posts for oak, white oak, pear, grape and what not. I suppose that's for charcoal but I'd like to be able to change things up. I don't think hickory is strong either, it goes in all my snack stick rounds. So I guess I'm wondering if those woods are available in dust or chips.
I live in the Portland area, of Oregon....anyway, Oak grows down here like weeds, it's as bad as the Blackberry problem! Easiest way I find it is to go on Craigslist, usually someone just wants it hauled off, or if you are ever near the Seattle area, let me know and we can get something worked out.
Alright, so I can buy apple, hickory, cherry, alder and mesquite in my area. I've seen oak at my spice store but my smoker won't burn chunks. Where do you guys get yours from? Online I'm assuming?
i get pecan online or drive south an hour to where it starts growing.
just google bbq woods or oak chips.
brink vertical charcoal(the carp)
brink 2 door vertical(the tudor)
18" old smokey charcoal grill/smoker
stainless fridge smoker in progress(Gigantor)
12x7 wells cargo vending trailer(mods in progress)
stuffer,slicer & more carp than i can fit in it...