The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Bark or no Bark (http://www.bbq-brethren.com/forum/showthread.php?t=52057)

Mike - CSBBBQ 11-12-2008 07:41 PM

Bark or no Bark
 
New here and just curious about leaving the bark on wood. I've read different thoughts and have been doing my best to get it off before adding to the fire. Am I wasting my time? Thanks

MilitantSquatter 11-12-2008 07:47 PM

I'm sure others will chime in with some good feedback but here are some previous threads on this topic..

Personally, I leave it alone.

http://www.bbq-brethren.com/forum/sh...ht=remove+bark

http://www.bbq-brethren.com/forum/sh...ight=wood+bark

BBQ Grail 11-12-2008 07:49 PM

I leave the bark on all the wood.

Bbq Bubba 11-12-2008 07:52 PM

Quote:

Originally Posted by trp1fox (Post 780042)
I leave the bark on all the wood.


Larry's my hero, so i do what he does. :biggrin:

Mike - CSBBBQ 11-12-2008 08:03 PM

Thank you for the links and comments.

barbefunkoramaque 11-12-2008 08:33 PM

http://www.youtube.com/watch?v=hU1nBge9yJk

At about 1:17 I mention my treatment of wood. I usually split wood to arm size anyway and in the process separate the bark or outer sections to start the fire but put on heartwood during the rest of the smoke.

I don't always do this and sometimes throwing a big log on bark and all is fine. It depends on your smoker and fire... which is the pitmasters call.


NOTE: This was part A of a TEST of the BBQ Stoker Fan for endurance using a vulgar amount of wood to show the new 25 CFM blower would do the job. I do not pack my firebox like that.

jestridge 11-12-2008 08:58 PM

What make meat taste bitter is not enough oxygen to burn wood properly. I only cook with wood never had trouble with bitter meat.

daedalus 11-12-2008 10:09 PM

I have never removed it, and have never noticed any off tastes.

Mark 11-13-2008 10:09 AM

Quote:

Originally Posted by barbefunkoramaque (Post 780070)
http://www.youtube.com/watch?v=hU1nBge9yJk

At about 1:17 I mention my treatment of wood. I usually split wood to arm size anyway and in the process separate the bark or outer sections to start the fire but put on heartwood during the rest of the smoke.

I don't always do this and sometimes throwing a big log on bark and all is fine. It depends on your smoker and fire... which is the pitmasters call.


NOTE: This was part A of a TEST of the BBQ Stoker Fan for endurance using a vulgar amount of wood to show the new 25 CFM blower would do the job. I do not pack my firebox like that.

I liked this one better....

If I Smoked Ur Brisket
http://www.youtube.com/watch?v=_AbfwsYKRj8

Mark 11-13-2008 10:23 AM

Now to answer your question: if the bark falls off or can easily be peeled off, I do it. I save it for kindling. The reason for removing loose bark is reduce the crud and critters between it and the wood.

barbefunkoramaque 11-13-2008 12:40 PM

Quote:

Originally Posted by Mark (Post 780295)
I liked this one better....

If I Smoked Ur Brisket
http://www.youtube.com/watch?v=_AbfwsYKRj8

Mark is of course referring not to the women in the video but the technique in the beginning where I preheat the log on the firebox with the bark on to smoke out the critters and aid in combustion. The logs literally BURST into flames when they get popped on the hot coals.

Mark 11-13-2008 01:11 PM

I suppose either way its relevant to wood.

barbefunkoramaque 11-13-2008 03:52 PM

I just spewed my iced coffee all over my 3 year old reading that.

Smokin Mike 11-13-2008 04:03 PM

I am wondering if you just add wood with your charcoal, do it really matter, but if you are a stickburner it would make a difference,,,,,,,,

when I use my WSM, I don't bother

Sledneck 11-13-2008 04:08 PM

Quote:

Originally Posted by Mark (Post 780295)
I liked this one better....

If I Smoked Ur Brisket
http://www.youtube.com/watch?v=_AbfwsYKRj8

Nice video > I do not recall any of it being about brisket though


All times are GMT -5. The time now is 08:22 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.