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So im a pitmaster at a bbq, i cook/smoke the food,.mainly the meat... so i was wandering, how would red oak hearts/ center would work out? Any of you guys tried it? Thats all i use here at work so have plenty of access to it. We get white oak every now and then. Also pecan, hickory and post oak? How about those? What are the key things i need to look for in good wood to use for aging/flavoring?