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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-15-2013, 07:41 PM   #16
Toast
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I've used it both ways. I remove the bark. Watch the color of your smoke carefully. If you see a black smoke your adding the bitter taste to the meat. If thin blue smoke your good. You mighty want to burn a small test piece first.
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Unread 06-16-2013, 04:50 AM   #17
uncblue
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Glad to run across this thread. With last couple of severe tstorms, I've found several CL posts for fallen pecan trees. Think I'll grab the Stihl & make a stash of wood to dry
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Unread 06-16-2013, 05:45 AM   #18
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I love pecan and I remove all the bark from my smoke wood because I'm anal like that.
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Unread 06-17-2013, 10:48 AM   #19
Ole Man Dan
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I use a lot of Pecan. Leave the bark on the wood. I dry my wood about 6 months before I smoke with it. Not a noticeable difference, with or without the bark.
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Unread 06-17-2013, 10:53 AM   #20
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Quote:
Originally Posted by uncblue View Post
Glad to run across this thread. With last couple of severe tstorms, I've found several CL posts for fallen pecan trees. Think I'll grab the Stihl & make a stash of wood to dry
Tornado prone Alabama keeps lots of us from buying Pecan, Oak, and Hickory.

I got a 6" diam. Apple limb Saturday that had split from a friends tree.
It's gonna be good wood
Sometime there is no rhyme or reason for large limbs breaking...
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Unread 06-17-2013, 11:25 AM   #21
DownHomeQue
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always bark on.... can tell no difference and it's less work!
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Unread 06-17-2013, 12:01 PM   #22
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Pecan is one of my favorites especially being from Oklahoma. However, now that I'm in San Diego it is very difficult to find unless I want to pay luxury car prices for it! I haven't really found a good wood supplier in these parts yet.
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Unread 06-17-2013, 11:29 PM   #23
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Quote:
Originally Posted by SC_Dave View Post
My buddy called me and said he got 3 big pecan limbs from his neighbors yard for me after a storm passed through. Got'em today and cut them into chunks to let them dry. Once it dries should I remove the bark before using? I was told it would give the meat a bitter taste. ?????
David
The only reason that bark would cause a bitter taste is that it had too much moisture in it and smoldered instead of combusting. The bitter taste that you sometimes find in Q is actually creosote and that is either caused by wet fuel, poor draft in the cooker or a combination of the two.
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Unread 06-18-2013, 07:39 AM   #24
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Most of my smoke is pecan twigs. Have made smoke with pecan hulls and have read that pecans themselves also make good smoke. Since I am using yard fall, it is generally small diameter and with thin bark. (I have 8 pecan trees that constantly shed limbs in my yard).
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Unread 06-18-2013, 08:48 AM   #25
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I cook with pecan and bark on a lot. However, if the bark is older and easily peels or knocks off I'll take it off. I've never noticed the bitter taste some people mention from pecan bark.
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Unread 06-18-2013, 09:05 AM   #26
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I use to buy pecan wood from Home Depot, but recently found a guy who trimmed his pecan tree who sold me some nice logs for chunking. I could tell a huge difference in the flavor that it added to my meat compared to the Home Depot brand. So my question is, How long will pecan wood keep its flavor if I store it in a dry place? I don't want to buy store bought wood anymore.
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Unread 06-18-2013, 09:56 AM   #27
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I don't actually worry about bark itself, but often I will knock it of, to be sure there are no critters under it, or if it has any moss/fungus on it.
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