The aromatic smoke produced by burning oak wood, used to flavor and, traditionally, help preserve meat, fish, and other foods. It is a defining element of American barbecue, where the type of oak, such as white oak, red oak, or post oak, affects the intensity and character of the smoke, and it is also used in some European traditions for smoked sausages and hams. Oak smoke gives food a robust, earthy flavor with sweet, slightly bitter undertones, and is produced using wood chips, chunks, or logs in a smoker or a grill fitted with a smoke box.