I've heard it makes no difference. I don't personally have access to oak so I would personally use it without worrying about it.
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
It looks like red from here. If you want to know for sure try this. Cross cut a piece about an inch or 2 long. Dip one end in soapy water and blow thru the other end. If it looks like one of those bubble machines it's Red Oak. White oak isn't porous which is why barrels are only made of white. Red would leak like a sieve.
If it's tourist season, how come I can't shoot 'em?
I've got acres of both. The bark will give a better clue. The white oak and leaf are very different. One leaf looks similar to the maple leaf with fingers, the other looks like a tobacco leaf with poorly defined points.
They both burn hot and clean when dry.
Make no mistake, there ain't no powder in this Puff ! And... I'm not really a crazy person but I play one in real life
Just from the picture I would say red oak, but Pete Mazz's advice was good. I have heard of both white and red being used for smoking, but I really like red for beef, especially blackjack oak, but you have to have really crappy soil to get some.
I guess I will try it out. I have too much of it not to! Will be doing chicken ribs and a brisket for my first run. Have a competition in less than 2 weeks, talk about cutting it close.