How to differentiate Hickory from Post Oak

THIS IS HICKORY - Its kinda stringy like pecan and the bark is sometimes very similar to Post Oak.

1. Density & Weight

• Post Oak: Very dense and heavy, but lighter than hickory.

• Hickory: One of the densest hardwoods in North America; heavier and harder than post oak.

2. Bark Texture

• Post Oak: Thick, blocky, rugged bark with deep fissures.

• Hickory: Shaggy or scaly bark, often peels in strips. Some species have tight bark, but many (like shagbark) are easy to spot.

3. Color (Heartwood)

• Post Oak: Light to medium brown.

• Hickory: Light reddish-brown to tan, often with more color contrast between heartwood and sapwood.

4. Grain

• Post Oak: Coarse, straight grain; open pores.

• Hickory: Fine, tighter grain with more variation; can be wavy.

5. Smell

• Post Oak: Mild, clean, and slightly sweet aroma when burning — excellent for smoking meats.

• Hickory: Stronger, sweeter and more pungent smoke — great for bacon, ribs, and heavier meats.

6. Burn Characteristics

• Post Oak: Burns hot and long, makes good coals. Low-to-medium smoke intensity.

• Hickory: Burns hotter and longer than most hardwoods, produces more smoke. Can overpower delicate meats.

7. Splitting

• Post Oak: Splits fairly easily when seasoned.

• Hickory: Very tough to split, even when dry, due to its density and interlocking grain.

BBQ Use Tip

• Use post oak for brisket and longer cooks when you want balance and consistency.

• Use hickory for shorter cooks or to add bold smoke flavor — but go easy on it to avoid over-smoking.