Use Oak for longer smokes and deeper, more traditional barbecue flavours.
Oak wood has a mild, nutty, and slightly sweet flavor profile. It's a versatile wood that's often used for smoking meats, and it's known for its ability to burn slowly and evenly.
Oak's flavor is medium smoky, stronger than apple and cherry but lighter than hickory. It's a balanced flavor that complements the natural taste of meat without overpowering it.
