Bark or no Bark
someone told me that leaving the
bark on the wood you are using for smoke leaves a bitter taste on the meat. yet I see the stick burners using logs with Bark.. So I must ask Bark or no Bark :?::?::?: |
If it is a thin bark like on a fruit tree I leave it on.
If it is a thick bark like on oak, I take a hatchet and kock it off. Not sure if it makes a difference or not, just what my father did and his father did. It also gives me something to do while I'm watching the thermometer and having a beer. Honey...I'm busy chipping this bark, I can't help pull weeds right now.:wink: |
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You are a man of few words. Usually good ones too! |
I leave the bark on and have never had bitter tasting Q.
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You mean I have been cutting it off for nothing............I did hear that from some of the ones that have been smoking for a long time......
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Leave the bark is's fine. If you preheat it on the firebox it will flame quicker and not generate any white smoke to speak of.
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Leave it on! I never bother with knocking it off. However, it will smolder if your fire is not hot enough which speaks to another problem.
Secret: I grill with oak bark all the time. It gives a nice flavor on beef! |
I like to knock the bark off. I'm not sure it adds any bitter taste to the food, but I do know that the inner most bark is where the phloem lives and transports sap and food. It seems like it takes longer to dry.
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Gotta love Phloem........:cool:
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I leave the bark on also. Never seem to have a problem with the food tasting bitter.
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Same here, I always leave the bark on and have never had bitter tasting BBQ. You can always do a little experiment and do a couple of cook outs using bark and one without bark and you be the judge.
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Most of the time when I am making chunks the bark falls off. If it stays on I certainly don't worry about it. When you are using chunks it is such a small amount it doesn't matter. If you are using logs/splits if your fire is right it still shouldn't matter. IMHO
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leave the bark, not a bitter flavor for me
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