Blackjack Oak Wood For Smoking

Quercus marilandica, the blackjack oak, is a small oak, one of the red oak groupQuercus sect. Lobatae. It is native to the eastern and central United States, from Long Island to Florida, west as far as Texas, Oklahoma, and Nebraska. There are reports of a few isolated populations in southern Michigan, but these appear to represent introductions.^[5][6]

Several minutes prior to cooking, add 3-5 dry post oak cooking chunks on a standard grill so they have time to smoke. Add your meat to the grill, close the lid, and smoke until you achieve that great post oak smoke flavor. Continue to add wood cooking chunks every 20-30 min. During your cooking process. Red Oak is the king of hardwoods and oaks, especially when it comes to smoking meats. Oak is strong, but it does not tend to overpower the taste and texture of the meat. If you are cooking or smoking beef or lamb, this is the best hardwood to use. Favored by restaurants, this naturally oily wood burns hot and fast.

1. Quercus marilandica, the blackjack oak, is a small oak, one of the red oak group Quercus sect. Lobatae.It is native to the eastern and central United States, from Long Island to Florida, west as far as Texas, Oklahoma, and Nebraska.There are reports of a few isolated populations in southern Michigan, but these appear to represent introductions.
2. Another benefit of playing free casino slots games at Slotomania are our special Blackjack Oak Wood For Smoking perks: from free spins to bonus rounds, making your game even more enthralling. This product is intended for Blackjack Oak Wood For Smoking use by those 21 or older for amusement purposes only.
3. This wood is great for long barbecues, as it burns slowly, and gives meats a delicate flavor. Also a wonderful smoking wood, but pecan tends to be pungent and is.

Quercus marilandica is a small deciduoustree growing to 15 meters (49 feet) tall, with bark cracked into rectangular black plates with narrow orange fissures. The leaves are 7–20 cm (3–8 in) long and broad, and typically flare from a tapered base to a broad three-lobed bell shape with only shallow indentations. They are dark green and glossy above, pubescent underneath, and often remain attached to the twigs through the winter after turning colors from red to brown in the fall. The acorn is small, 12–20 mm (0.47–0.79 in) long and 10–18 mm (0.39–0.71 in) broad; like other red oaks, it takes 18 months to mature.^[7]

Habitat and distribution[edit]

The blackjack oak grows in poor, thin, dry, rocky or sandy soils where few other woody plants can thrive, usually on low ground, from sea level up to approximately 2,800 feet (850 meters) in altitude. Some commentators say that it does not have the beautiful form of many oaks, but is nonetheless a valuable tree for growing in problem sites.^[8] Some say that the tree is 'tough but ugly', but also underappreciated.^[9][10] At times the tree has even been actively eradicated to provide room for trees deemed to be more commercially valuable.^[11]

It is sometimes an understory tree in pine stands on sandy knolls in the southeastern US. Along the coastal plain of New Jersey the probability of finding this species is increased in relatively sunny, open areas such as those near coastal salt marshes. It often occurs near scarlet and post oaks as well as pitch pine; understory companions include winged sumac, bracken, sweetfern, and bayberry, and can be found as far north as parts of Ohio^[12] and New York.

A variety, Quercus marilandica Münchhausen var. asheiSudworth,^[7] grows in the western portions of its range – northern Texas, Oklahoma, and into southern Kansas. In this area, blackjack and post oak form a semi-savanna area composed of forested strips intermixed with prairie grass glades along the eastern edge of the southern Great Plains. This semi-savanna is known as the Cross Timbers.^[13][14][15] Scrub forms of Q. marilandica dominate on many chert glades along with Q.stellata in Arkansas's Ozark plateau.^[16]

Blackjack oak sometimes hybridizes with bear oak (Quercus ilicifolia), forming a hybrid known as Q. × brittonii.^[17]

Blackjacks in the Cross Timbers can grow from 50 to 60 feet (15 to 18 m) high with a trunk diameter of 16 inches (41 cm), but seldom reach more than 40 feet (12 m). The leaves are from 4 to 10 inches (10 to 25 cm) in length and about the same width. Blackjack acorns provide food for both whitetail deer and wild turkey. Blackjacks may, however, cause tannic acid poisoning in cattle.

Uses[edit]

The wood is very dense and produces a hot flame when burned, which functions as an excellent source of heat for barbecues and wood-burning stoves. However, the wood is not desirable for wood fireplaces because the heat causes popping, thereby increasing the risk of house fires.^[18]

Traditionally blackjack wood is used as both a fuel and smoke wood for barbecue in Oklahoma.

References[edit]

1. ^Wenzell, K.; Kenny, L. (2015). 'Quercus marilandica'. IUCN Red List of Threatened Species. 2015. Retrieved 18 November 2017.old-form url
2. ^Münchhausen, Otto von (1770). 'Verzeichniß der Bäume und Stauden, welche in Deutschland fortkommen'. Der Hausvater. 5. Hannover: Försters und Sohns Erben. pp. 253: diagnosis in Latin, description in German in Teutonic script.
3. ^'Quercus marilandica (L.) Münchh'. World Checklist of Selected Plant Families (WCSP). Royal Botanic Gardens, Kew. Retrieved 31 October 2017 – via The Plant List.
4. ^'Quercus marilandica Münchh'. Tropicos. Missouri Botanical Garden. Retrieved 31 October 2017.
5. ^'Quercus marilandica Range Map'(PDF). United States Geological Survey. Archived from the original(PDF) on 16 July 2011. Retrieved 2008-03-05.
6. ^'Quercus marilandica'. County-level distribution map from the North American Plant Atlas (NAPA). Biota of North America Program (BONAP). 2014. Retrieved 31 October 2017.
7. ^ ^abNixon, Kevin C. (1997). 'Quercus marilandica'. In Flora of North America Editorial Committee (ed.). Flora of North America North of Mexico (FNA). 3. New York and Oxford. Retrieved 31 October 2017 – via eFloras.org, Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA.
8. ^Liming, Franklin G. (1 March 1942). 'Blackjack Oak in the Missouri Ozarks'. Journal of Forestry. Society of American Foresters. 40 (3): 249–252.
9. ^Klingaman, Gerald (September 22, 2000). 'Plant of the Week: Blackjack Oak'. Extension News. University of Arkansas Division of Agriculture. Retrieved 31 October 2017.
10. ^Nelson, John (12 January 2017). 'Blackjack oak grows in hardscrabble habitat'. Tallahassee Democrat. Tallahassee, Florida. Retrieved 31 October 2017.
11. ^Clark, F. Bryan; Liming, Franklin G. (December 1953), Sprouting of Blackjack Oak in the Missouri Ozarks, Technical Paper No. 137, Division of Forest Management, Central States Forest Experiment Station
12. ^'Blackjack Oak'. What Tree Is It?. Ohio Public Library Information Network and The Ohio Historical Society. 1997.
13. ^Oklahoma Biological Survey (2016). 'Ancient Cross Timbers'. University of Oklahoma. Retrieved 31 October 2017.
14. ^Oklahoma Forestry Services. 'Oklahoma's Forests > Oklahoma's Major Forest Types > Post Oak-Blackjack Forest'. Oklahoma Department of Agriculture, Food, and Forestry. Retrieved 31 October 2017.
15. ^Engle, David M. (18 March 1997). 'Oak ecology'. Stillwater, Oklahoma: Division of Agricultural Sciences and Natural Resources, Oklahoma State University. Retrieved 31 October 2017.
16. ^Hogan, C. Michael (26 November 2012). 'Oak'. In Dawson, A.; Cleveland, C.J. (eds.). Encyclopedia of Earth. Washington DC: National Council for Science and the Environment. Archived from the original on May 23, 2013.
17. ^Shapiro, Leo (28 September 2012). 'Quercus marilandica – Blackjack Oak'. Encyclopedia of Life. Biodiversity Heritage Library. Retrieved 31 October 2017.
18. ^Hatch, Stephan L.; Pluhar, Jennifer, eds. (1999). Texas Range Plants. College Station, Texas: Texas A&M University Press. ISBN0-89096-538-2.

External links[edit]

Cooking food is mostly done over a fire. But, using wood to smoke a food particularly brisket will surely give a smoky, yet sweet flavor. The flavor produced by the smoke is so iconic, but each type of wood adds aromatic element and unique flavor to the food.

That's why it's important to choose the right type of wood appropriate to the food you need to smoke such as brisket. See to it that the wood complements the meat better.

Different Types of Wood For Smoking Brisket

If you're planning to smoke a brisket, you should consider meat-wood combinations in order to achieve the best results.

Hardwood works best for heavier meats like pork and beef. On the contrary, lighter hardwoods are recommended for delicate meats like fish and chicken.

To help you know more about smoking wood, check this out.

• Oak

Oak wood is stronger than cherry or apple, yet lighter than hickory or mesquite. It is very versatile as it yields a medium smoky flavor works well with different type of meat making it perfect for a newbie to smoking. It is best to use oak wood when smoking beef, lamb, brisket, or sausages.

• Hickory

This type of wood can be used to smoke in varied ways. But, you should be careful in using too much hickory wood for smoking brisket because it can lead to a bitter flavor of your brisket. Nevertheless, using it correctly can produce a savory, sweet, and a bit bacony flavor to your smoked meat.

It is ideal for smoking pork shoulders, larger cuts of ribs, poultry, and all red meat.

Recommended 5 Best Wood Chips For Smoking

• Mesquite

This wood has earthy and strong flavor on your brisket. If used improperly it can lead to the bitter and harsh flavor. It burns fast and strong because mesquite is an oily wood. It's a perfect choice for grilling dark meats.

• Maple

If you're planning to smoke poultry or game foul, the best choice of wood is the maple. It is subtle that's why you can expect for a light, sweet, and mild smokiness.

• Apple

Apple wood yields a sweet and mild flavor. But, its smoke takes time to infuse into the meat. Thus, you should expect to smoke your food several hours. It is best to use apple wood when you smoke pork, wild foul, and chicken.

Oakwood For Smoking

• Pecan

Pecan wood provides a sweet, rich, and nutty flavor. You can also combine another harder wood to balance the flavor. You can use this type of wood if you will smoke ribs, roasts, and briskets.

• Cherry

Another fruitwood that works for all types of meat is the cherry. It offers fruity and mild flavor making it perfect for pork and beef. Combining it with hickory complements each other flavor, thus achieve amazing results. You can also use cherry wood to smoke ham, turkey, or chicken.

There are other types of wood that are not recommended to use when smoking meat such as pine, fir, Cyprus, or any wood that is considered 'evergreen'. It's because these types of wood have sap and they don't add flavor to the meat.

Habitat and distribution[edit]

The blackjack oak grows in poor, thin, dry, rocky or sandy soils where few other woody plants can thrive, usually on low ground, from sea level up to approximately 2,800 feet (850 meters) in altitude. Some commentators say that it does not have the beautiful form of many oaks, but is nonetheless a valuable tree for growing in problem sites.^[8] Some say that the tree is 'tough but ugly', but also underappreciated.^[9][10] At times the tree has even been actively eradicated to provide room for trees deemed to be more commercially valuable.^[11]

It is sometimes an understory tree in pine stands on sandy knolls in the southeastern US. Along the coastal plain of New Jersey the probability of finding this species is increased in relatively sunny, open areas such as those near coastal salt marshes. It often occurs near scarlet and post oaks as well as pitch pine; understory companions include winged sumac, bracken, sweetfern, and bayberry, and can be found as far north as parts of Ohio^[12] and New York.

A variety, Quercus marilandica Münchhausen var. asheiSudworth,^[7] grows in the western portions of its range – northern Texas, Oklahoma, and into southern Kansas. In this area, blackjack and post oak form a semi-savanna area composed of forested strips intermixed with prairie grass glades along the eastern edge of the southern Great Plains. This semi-savanna is known as the Cross Timbers.^[13][14][15] Scrub forms of Q. marilandica dominate on many chert glades along with Q.stellata in Arkansas's Ozark plateau.^[16]

Blackjack oak sometimes hybridizes with bear oak (Quercus ilicifolia), forming a hybrid known as Q. × brittonii.^[17]

Blackjacks in the Cross Timbers can grow from 50 to 60 feet (15 to 18 m) high with a trunk diameter of 16 inches (41 cm), but seldom reach more than 40 feet (12 m). The leaves are from 4 to 10 inches (10 to 25 cm) in length and about the same width. Blackjack acorns provide food for both whitetail deer and wild turkey. Blackjacks may, however, cause tannic acid poisoning in cattle.

Uses[edit]

The wood is very dense and produces a hot flame when burned, which functions as an excellent source of heat for barbecues and wood-burning stoves. However, the wood is not desirable for wood fireplaces because the heat causes popping, thereby increasing the risk of house fires.^[18]

Traditionally blackjack wood is used as both a fuel and smoke wood for barbecue in Oklahoma.

References[edit]

1. ^Wenzell, K.; Kenny, L. (2015). 'Quercus marilandica'. IUCN Red List of Threatened Species. 2015. Retrieved 18 November 2017.old-form url
2. ^Münchhausen, Otto von (1770). 'Verzeichniß der Bäume und Stauden, welche in Deutschland fortkommen'. Der Hausvater. 5. Hannover: Försters und Sohns Erben. pp. 253: diagnosis in Latin, description in German in Teutonic script.
3. ^'Quercus marilandica (L.) Münchh'. World Checklist of Selected Plant Families (WCSP). Royal Botanic Gardens, Kew. Retrieved 31 October 2017 – via The Plant List.
4. ^'Quercus marilandica Münchh'. Tropicos. Missouri Botanical Garden. Retrieved 31 October 2017.
5. ^'Quercus marilandica Range Map'(PDF). United States Geological Survey. Archived from the original(PDF) on 16 July 2011. Retrieved 2008-03-05.
6. ^'Quercus marilandica'. County-level distribution map from the North American Plant Atlas (NAPA). Biota of North America Program (BONAP). 2014. Retrieved 31 October 2017.
7. ^ ^abNixon, Kevin C. (1997). 'Quercus marilandica'. In Flora of North America Editorial Committee (ed.). Flora of North America North of Mexico (FNA). 3. New York and Oxford. Retrieved 31 October 2017 – via eFloras.org, Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA.
8. ^Liming, Franklin G. (1 March 1942). 'Blackjack Oak in the Missouri Ozarks'. Journal of Forestry. Society of American Foresters. 40 (3): 249–252.
9. ^Klingaman, Gerald (September 22, 2000). 'Plant of the Week: Blackjack Oak'. Extension News. University of Arkansas Division of Agriculture. Retrieved 31 October 2017.
10. ^Nelson, John (12 January 2017). 'Blackjack oak grows in hardscrabble habitat'. Tallahassee Democrat. Tallahassee, Florida. Retrieved 31 October 2017.
11. ^Clark, F. Bryan; Liming, Franklin G. (December 1953), Sprouting of Blackjack Oak in the Missouri Ozarks, Technical Paper No. 137, Division of Forest Management, Central States Forest Experiment Station
12. ^'Blackjack Oak'. What Tree Is It?. Ohio Public Library Information Network and The Ohio Historical Society. 1997.
13. ^Oklahoma Biological Survey (2016). 'Ancient Cross Timbers'. University of Oklahoma. Retrieved 31 October 2017.
14. ^Oklahoma Forestry Services. 'Oklahoma's Forests > Oklahoma's Major Forest Types > Post Oak-Blackjack Forest'. Oklahoma Department of Agriculture, Food, and Forestry. Retrieved 31 October 2017.
15. ^Engle, David M. (18 March 1997). 'Oak ecology'. Stillwater, Oklahoma: Division of Agricultural Sciences and Natural Resources, Oklahoma State University. Retrieved 31 October 2017.
16. ^Hogan, C. Michael (26 November 2012). 'Oak'. In Dawson, A.; Cleveland, C.J. (eds.). Encyclopedia of Earth. Washington DC: National Council for Science and the Environment. Archived from the original on May 23, 2013.
17. ^Shapiro, Leo (28 September 2012). 'Quercus marilandica – Blackjack Oak'. Encyclopedia of Life. Biodiversity Heritage Library. Retrieved 31 October 2017.
18. ^Hatch, Stephan L.; Pluhar, Jennifer, eds. (1999). Texas Range Plants. College Station, Texas: Texas A&M University Press. ISBN0-89096-538-2.

External links[edit]

Cooking food is mostly done over a fire. But, using wood to smoke a food particularly brisket will surely give a smoky, yet sweet flavor. The flavor produced by the smoke is so iconic, but each type of wood adds aromatic element and unique flavor to the food.

That's why it's important to choose the right type of wood appropriate to the food you need to smoke such as brisket. See to it that the wood complements the meat better.

Different Types of Wood For Smoking Brisket

If you're planning to smoke a brisket, you should consider meat-wood combinations in order to achieve the best results.

Hardwood works best for heavier meats like pork and beef. On the contrary, lighter hardwoods are recommended for delicate meats like fish and chicken.

To help you know more about smoking wood, check this out.

• Oak

Oak wood is stronger than cherry or apple, yet lighter than hickory or mesquite. It is very versatile as it yields a medium smoky flavor works well with different type of meat making it perfect for a newbie to smoking. It is best to use oak wood when smoking beef, lamb, brisket, or sausages.

• Hickory

This type of wood can be used to smoke in varied ways. But, you should be careful in using too much hickory wood for smoking brisket because it can lead to a bitter flavor of your brisket. Nevertheless, using it correctly can produce a savory, sweet, and a bit bacony flavor to your smoked meat.

It is ideal for smoking pork shoulders, larger cuts of ribs, poultry, and all red meat.

Recommended 5 Best Wood Chips For Smoking

• Mesquite

This wood has earthy and strong flavor on your brisket. If used improperly it can lead to the bitter and harsh flavor. It burns fast and strong because mesquite is an oily wood. It's a perfect choice for grilling dark meats.

• Maple

If you're planning to smoke poultry or game foul, the best choice of wood is the maple. It is subtle that's why you can expect for a light, sweet, and mild smokiness.

• Apple

Apple wood yields a sweet and mild flavor. But, its smoke takes time to infuse into the meat. Thus, you should expect to smoke your food several hours. It is best to use apple wood when you smoke pork, wild foul, and chicken.

Oakwood For Smoking

• Pecan

Pecan wood provides a sweet, rich, and nutty flavor. You can also combine another harder wood to balance the flavor. You can use this type of wood if you will smoke ribs, roasts, and briskets.

• Cherry

Another fruitwood that works for all types of meat is the cherry. It offers fruity and mild flavor making it perfect for pork and beef. Combining it with hickory complements each other flavor, thus achieve amazing results. You can also use cherry wood to smoke ham, turkey, or chicken.

There are other types of wood that are not recommended to use when smoking meat such as pine, fir, Cyprus, or any wood that is considered 'evergreen'. It's because these types of wood have sap and they don't add flavor to the meat.

Extra Tips For Smoking Brisket

Here are some tips on how to obtain the best possible results when smoking:

1. Soak the wood – If you will use wood chips when smoking the meat, you should soak them in water at least 12 to 24 hours and drain them afterward. This way, the wood chips won't create flames when placed on hot coal. Instead, it will increase the volume of smoke and steam inside the smoker. On the contrary, if you'll use fresh hardwood logs, it's not necessary to soak them because it contains moisture enough to generate steam and smoke.
2. Avoid excessive smoking – The smoke plays a big role in the taste of the brisket, but you should avoid excessive smoking. Otherwise, leaving the brisket inside the smoker for an extended time will create bitter taste.
3. Combine different woods – Each type of wood has its own scent and flavor. It follows that pairing different types of woods can enhance the aroma of the smoke and at the same time enhance the taste of the brisket.

If you want to make the most of smoking a brisket, you need to consider some factors such as the thickness of the meat, the rubs, smoking techniques and others. Additionally, selecting the right type of wood also impacts the success of smoking a brisket.

Read How To Use Electric Smoker Wood Chips

Oak Wood For Smoking Meats

Choosing the right size of wood

Blackjack Oak Wood For Smoking Brisket

If you will smoke a brisket, you should consider the size of wood. It usually comes in three sizes such as:

Blackjack Oak Wood For Smoking For Sale

1. Chips – Wood chips are also known as wood scraps or shavings. They are available in a small size that's why they easily burn. If you'll smoke larger cuts of brisket, using wood chips is not recommended. You can buy chips in stores.
2. Chunks – If you will smoke larger cuts of brisket, using wood chunks is perfect. It does not burn easily, but once ignited it will last for hours. This means that wood chunks work best if you need to smoke the meat in a long time.
3. Logs and sticks – If you're using offset smoker you can consider using sticks and logs. It is difficult to keep them burning, but they produce the volume of smoke.