#11  
Old 09-20-2013, 05:44 AM
GarnerAC's Avatar
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Join Date: Jul 2013
Location: Kyle, Texas
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Default Re: How come?

Well Im hoping the Live Oak will be good and not too smokey/bitter like it is on my BBQ Pit. I start my Green Egg with a large propane burner which should work well in the WFO as well.
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  #12  
Old 09-20-2013, 07:13 AM
boerwarrior's Avatar
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Join Date: Apr 2013
Location: Santa Rosa, CA
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Default Re: How come?

I use what they call "valley oak" here in California and it works fantastically.

Quercus lobata - Wikipedia, the free encyclopedia

I occasionally also used some aged Manzanita - Manzanita has a very pungent smoke but when used in the Pizza oven it is great. Maybe because the temperature is so high?

I think you will be fine as long as the wood is dry
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