Bark on fuel
I *know* that this topic has been discussed here. I promise that I searched the forums before I ask this - I found some peripheral discussions, but nothing directly on point. So here I ask again.
I'm attempting to move from charcoal to real wood for the fuel in my smoker. Academy is selling 10-lb bags of wood for a pretty decent price. However, most of the pieces have most of the bark left on them. I've heard that bark produces a "bitter' taste in 'Q, but other threads on here have minimized the input on bark on the overall flavor. The goal is to burn a mild wood, like oak, for heat, and use another wood for flavor - the current fav is Pecan, but I also really want to try apple.
So, can someone educate me on the effects of bark on heat, fire, and flavor?
Side question - I used aluminum bands to strengthen my firegrate. Any worries with aluminum?
NB Bandera. Baffle w/water pan cutout, custom firegrate, spicewine charcoal box.
Austin, TX, home of the National Champion Texas Longhorns
'Que newbie, but coming along fast, thanks to bbq-b!