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Old 11-05-2012, 02:30 PM   #15
On the road to being a farker
jfletcherMD's Avatar
Join Date: 08-02-12
Location: Greenville, NC

^^^ I agree with Ole Man Dan - if the wood has been well dried and seasoned, and there's no obvious mold or discoloration on the bark itself, it's fine to leave it on. Along with Boshizzle's example above, I can tell you that the legendary Skylight Inn here in NC uses split oak with the bark on. Most of the restaurants I grew up eating in back in GA also used Oak and/or Hickory with the bark left on.

Of course, no one's gonna fault you for taking it off, especially if you're concerned...but definitely relegate any wood with discolored/moldy/spotty bark to the woodpile for your living room fireplace or outdoor fire pit.

If you've got a good sized load of wood, why not do one cook "bark on" and one cook "bark off" and let us know your experience?
"Without deviation from the norm, progress is impossible." - Frank Zappa
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