Instructions

1. Place an oak log on its end on the chopping block. Logs can be placed on either side of the upright wood to hold it more securely for splitting.

2. Use two hands to bring the axe down into the center of the long end of an oak log, splitting it in two. A wood chipper can also be used, if available.

3. Split each halve to make log quarters of suitable size for use in a large smoker. The coarse edges where the wood is split helps the oak catch fire more quickly than simply throwing whole logs into a smoker's firebox.

4. Set the quartered logs on their sides and chop each into 4 in chunks for use in a smaller home smoker. Wood chunks can be added one at a time to a smoker to keep the fire going and maintain temperature at roughly 225 degrees Fahrenheit, which is ideal for long smoking of meat, pork and whole poultry.

5. Store the chopped oak in large burlap or plastic bags to prevent insects from infesting the wood supply. Large, resealable plastic bags can be used. Burlap sacks should be secured at the opening with twine to keep out insects and moisture. Placing the bags in a storage shed or barn will keep the wood dry almost indefinitely and ready for smoking.

6. Soak a portion of the oak in water for two hours before smoking meats. Light a fire with dried oak splits or chunks, then add the pre-soaked oak to the fire when the coals burn white. This produces extra smoke during the early stages of cooking. As a rule of thumb, 20 percent of the oak on the fire can first be soaked in water. The remaining 80 percent should be used to get the fire going.