Hume-ulus
Well-Known Member
Question. I've been wanting to use oak in som eof my batches but honestly dont want to buy it. I mean, really, ? Can I not just use some seasoned oak that I have in my back yard? I can "toast" it in my stove at 200 for however long I need to. Have any of you dont this or is there a significant enough difference between pin oak, bur oak, white oak, etc.... then what ever oak species is used for the oak pieces available from teh HB suppliers?