Author Topic: firewood red oak vs white oak (Read 1456 times)

csafranek · « **on:** January 24, 2013, 09:43:46 AM »

Is it ok to use red vs white or the combo? Thank you

TXCraig1 · « **Reply #1 on:** January 24, 2013, 10:06:02 AM »

Either is fine as is just about any hardwood or fruit wood.

csafranek · « **Reply #2 on:** January 24, 2013, 10:07:27 AM »

Thank you Craig!

Mmmph · « **Reply #3 on:** January 24, 2013, 10:56:07 AM »

Both burn great for any application requiring a hardwood fire.

IMO, Red Oak can be "stringy" when trying to split it.
The splits will cling to each other and you must pull them apart

Many Oaks can be this way, though.

TXCraig1 · « **Reply #4 on:** January 24, 2013, 11:22:30 AM »

Quote from: Mmmph on January 24, 2013, 10:56:07 AM

Both burn great for any application requiring a hardwood fire.

IMO, Red Oak can be "stringy" when trying to split it.
The splits will cling to each other and you must pull them apart

Many Oaks can be this way, though.

If you think oak is stringy and tough to split, try hickory.

pizzaneer · « **Reply #5 on:** January 24, 2013, 01:03:14 PM »

Oak and Ash are both great woods for use in ovens. They are very dense woods, so they burn longer for more stable temperatures.

Don't use splits of oak when trying to get the fire going, though. Use another, lighter wood to generate your coal bed, then add the hardwood splits.

Mmmph · « **Reply #6 on:** January 24, 2013, 04:00:14 PM »

Quote from: TXCraig1 on January 24, 2013, 11:22:30 AM

If you think oak is stringy and tough to split, try hickory.

Oh, yeah...Got a free truckload of Shagbark Hickory once. I know now why it was free.

JConk007 · « **Reply #7 on:** January 24, 2013, 07:02:41 PM »

red oak !!

TXCraig1 · « **Reply #8 on:** January 24, 2013, 07:20:30 PM »

White oak has more BTU/lb and BUT/cord not that the difference is particularly meaningful.

JConk007 · « **Reply #9 on:** January 25, 2013, 12:30:27 AM »

rephrase - Hard and Dry!

J

TXCraig1 · « **Reply #10 on:** January 25, 2013, 07:27:01 AM »

Quote from: JConk007 on January 25, 2013, 12:30:27 AM

rephrase - Hard and Dry!
J

Definitely the most important.

raoul duke · « **Reply #11 on:** January 25, 2013, 01:11:56 PM »

Red oak is tradionally used for Santa Maria style BBQ, in this area, since it imparts a positive flavor to the tri-tip. I use white oak since the flavor in a wfo is negligable. When it comes down to it, price may be the deciding factor. The white oak here is cheaper since more folks use the red for BBQ.

TXCraig1 · « **Reply #12 on:** January 25, 2013, 02:06:05 PM »

Quote from: raoul duke on January 25, 2013, 01:11:56 PM

Red oak is tradionally used for Santa Maria style BBQ, in this area, since it imparts a positive flavor to the tri-tip. I use white oak since the flavor in a wfo is negligable. When it comes down to it, price may be the deciding factor. The white oak here is cheaper since more folks use the red for BBQ.

If you're running your WFO at or near Neapolitan temperatures, the flavor imparted by any type of wood is zero.

dellavecchia · « **Reply #13 on:** January 25, 2013, 04:04:16 PM »

Last look at a massive maple about to be taken down on the side of my house. Too dangerous to keep standing. Anyone know how much wood this might produce, and how long it will take to cure?

John

TXCraig1 · « **Reply #14 on:** January 25, 2013, 04:19:24 PM »

Quote from: dellavecchia on January 25, 2013, 04:04:16 PM

Last look at a massive maple about to be taken down on the side of my house. Too dangerous to keep standing. Anyone know how much wood this might produce, and how long it will take to cure?

John

A lot and 2 years.

pizzaneer · « **Reply #15 on:** January 25, 2013, 05:24:51 PM »

That's a LOT of firewood. Enough to fuel a commercial WFO for a few months at least.

Take it down, split it, cross-stack it off the ground and under cover, and it will last you a really long time. You may want to build a lean-to style woodshed - beats looking at hundreds of feet of tarp in your backyard for years.

fornographer · « **Reply #16 on:** January 25, 2013, 05:55:33 PM »

Quote from: dellavecchia on January 25, 2013, 04:04:16 PM

Last look at a massive maple about to be taken down on the side of my house. Too dangerous to keep standing. Anyone know how much wood this might produce, and how long it will take to cure?

John

I had a similarly sized silver maple taken down from the side of my house too about 2 years ago. The tree company said it would make at least 5 full cords of wood. I recently had a good sized branch (5 inches cross section) fall from the other maple tree in the backyard. I cut it into firewood pieces and slowly kiln-dried them inside the Andiamo 70. I put them in when the floor was 150F-250F degrees and just left them until the oven cooled down. A couple of days later their moisture content dropped to 14% and was good enough to use for pizza temps.

dellavecchia · « **Reply #17 on:** January 25, 2013, 06:04:28 PM »

Quote from: fornographer on January 25, 2013, 05:55:33 PM

...5 full cords of wood.

Yikes. I don't think I have the space for that. I may need to give a few cords away.

John

JConk007 · « **Reply #18 on:** January 25, 2013, 09:53:31 PM »

Craig,
Whats the Btu on the Maple vs the red Oak ?
thanks!

Woodfiredovenpizzero · « **Reply #19 on:** January 26, 2013, 10:12:20 AM »

Anybody knows the BTU of Mahogany? I been searching Google for months looking for this info to no avail.

Edgar