Garvinque Posted March 31, 2017 Report Share Posted March 31, 2017 Can you imagine the cost of having that shipped to NYC? Garvin 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 31, 2017 Report Share Posted March 31, 2017 I get post oak from Fruita woods for my brisket. Usually mix of post oak, hickory, and mesquite in the smoker pot. 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted March 31, 2017 Report Share Posted March 31, 2017 +1^ on Fruita. First rate wood. I've never been disappointed in Fruita's quality. 1 Quote Link to comment Share on other sites More sharing options...
Garvinque Posted March 31, 2017 Author Report Share Posted March 31, 2017 Haven't gotten any post oak, but have peach and red oak from them thinking about some pear or nectarine! Garvin Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 1, 2017 Report Share Posted April 1, 2017 I'm calling BS or crappyS. Post oak, the stripping of American hard wood forests. Did you see how skinny those trees were. They need another 50 - 100 years before cutting down. They do that crap in the county where I live. Watched this happen over the last 15 years. Now there are almost no hardwoods left. Don't think they plant hardwoods in their place. Can't do that it takes way to long to grow hardwoods. Sorry this is a pet peeve of mine as I've watched all the hardwood forest around where I live cut down for the quick buck. 2 Quote Link to comment Share on other sites More sharing options...
5698k Posted April 1, 2017 Report Share Posted April 1, 2017 In that part of the world, 50 years might give you 20% more growth. The size of a tree is directly proportional to its vicinity to water. The oak population is in no danger in that part of the world, no more so than mosquitoes in south Louisiana. Sent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
