Oak is a great middle ground as far as smoke intensity goes. A little stronger than cherry or apple, and a little on the lighter end of the spectrum when compared to hickory or mesquite.
It’s quite versatile and works with just about any meat which makes it great to have on hand. Oak is great to use with Fish and Vegetables or Shish Kababs and is one of the top choices for smoking ribs.
The Oak flavour is a light sweet and fruity that works great with Pork, Chicken and small game birds.