I use primarily white oak, with some additional hickory, apple, or peach depending what I'm cooking and what flavor I'm after. I only use seasoned wood, and all I use is wood in my stickburner. Don't worry about removing the bark unless you got mold or some kind of fungus growning on it.
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- [B]Kevin[/B]
Team: [B]Smitty's Real Pit BBQ[/B]
KCBS CBJ
[B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers
Custom Built Reverse Flow Stickburner
[B]Weber[/B] 22.5" WSM
[B]Weber[/B] 26.75" OTG
[B]Weber[/B] Blue 2000 Stainless Performer
[B]Weber[/B] Red 1998 Stainless Performer
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