On 5/13/2015 8:07 PM, Frothty the Lohman wrote:
>
>
> "W. Lohman" wrote in message ...
>
>> On 5/13/2015 6:18 PM, Bryan-TGWWW wrote:
>>> I'd never smoke over oak.
>
>> It's traditional in MO. bbq.
>
>> http://www.twinoakwoodfired.com/
>
> That’s your cite, a pizza joint? Ahhhhhhhhhahahaaaaaaaaa...

That's your reading comprehension again?

http://www.twinoakwoodfired.com/menu

> You have no idea what's traditional in MO.

You hate it when I count coup on yer turf, sissy!

> Real athoritative there, Boneless.

http://www.ribcitystlouis.com/

All of our meats are slow cooked in our wood-burning smokers! Choice
cuts of meat are basted with our signature barbecue sauce and smoked
over selected hardwoods, including Red Oak.

http://www.experiencekc.com/barbeque.html

Equally important, said Willis, was the availability of hardwoods. The
entire area was forested in hickory, as well as oak, pecan, apple, and
other flavoring woods.