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These are split post oak cooking logs cut to 17 inches, sold in a 1.5 cubic foot bundle weighing roughly 40 to 45 pounds. Post oak is the classic Central Texas barbecue wood: it gives a mild, clean smoke and steady, even heat for long low-and-slow cooks. The 17-inch length suits most offset smokers and larger charcoal grills, and the bigger pieces mean fewer reloads during a long brisket or pork shoulder. Compared with fruit woods like apple or cherry, post oak is more neutral and burns longer, and it throws less ash than hickory or mesquite.
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These are Texas post oak logs, cut to 17 inches, for cooking over a live fire, especially barbecue and smoking. The volume is 1.5 cubic feet, and the approximate weight is 40 to 45 pounds.
Post oak gives a steady, even heat and a mild, smoky flavor. The logs burn for a long time, which suits long, low-and-slow smoking sessions, and they produce relatively little ash. They can be used for meats such as brisket, ribs, chicken and pork, and also for grilling and baking.
Logs this size need a smoker or grill that can hold them. They give off a lot of heat and smoke, so follow safe cooking practices.
