Oak is the most versatile of the wood flavours which work with most foods, this type of wood provides a heavy smoke flavour which is particularly suitable for red meat, heavy game and pork. It is widely used in commercial smoking and is commonly used with salmon and other fish. It’s also fantastic with sausages and can be blended with a fruit wood flavour if you’re planning to smoke turkey.
The oak profile has a medium smoky flavor that is stronger than apple and cherry, but lighter than hickory and mesquite. It’s great by itself, but works well blended with apple, cherry or hickory woods as well! Oak works well just about any meat and that’s why its the most versatile wood smoke.
What Do Oak Bisquettes Pair Well With?
Oak has a mid-range flavor and is commonly used for a variety of meats. Oak works especially well with pork but also pairs well with poultry and beef. This type of wood also adds a nice, deep hue of brown, mahogany color to the meat as it smokes it. Using oak with other woods, like hickory and light fruits, like pear adds a nice, calm balance for poultry and different types of fish, as well as vegetables, or nuts.
Oak bisquettes are the most versatile of the hardwoods, blending well with most meats. It produces a mild smoke with no aftertaste and gives your food a beautiful smoked color.
Here are our favorite recipes using Oak bisquettes:
Makes 4 hearty servings. Substitute any other species of heart you desire.
There are many kinds of salami. Most kinds are dry cured for many weeks, and they are neither cooked nor smoked. (In sausage maker’s jargon, dry curing has a special meaning; it means to dry raw sausage under controlled temperature and humidity conditions, until the sausage weight has been reduced by a certain percent.)
Canadian Bacon is a splendid thing. Because it’s so lean, you really only need to heat it through rather than fry it up like our beloved American bacon making it a faster, more convenient breakfast on-the-go option.
After searching for various recipes for good LOX, I finally created this one, which is a compilation of many I have heard of, tried and modified. Making good smoked salmon isn’t a mystery or a matter of luck. It’s a matter of patience and time! You can get consistent results with this recipe!
In the middle part of the flavor spectrum is the oak wood. They’re great with pork, and strong enough to stand up to beef and game meats. It does not tend to overpower the taste and texture of the meat. Definitely check out our other oak-related recipes on the Bradley Smoker blog!