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Red Oak is the one of the best of the hardwoods and oaks, especially when it comes to smoking meats. It is strong, but does not tend to overpower the taste and texture of the meat. If you are cooking or smoking beef or lamb, oak is the best hardwood to use.
Oak is strong but not overpowering and is a very good wood for beef, or lamb. White oak makes good coals. Oak is probably the most versatile of the hard woods.
Oak is strong but not overpowering and is a very good wood for beef, or lamb. Oak is probably the most versatile of the hard woods.
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