Bark or no Bark

Mike - CSBBBQ · 11-12-2008, 07:41 PM

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

I leave the bark on all the wood.

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

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

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

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

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

11-12-2008, 07:41 PM	#1
Mike - CSBBBQ is one Smokin' Farker Join Date: 10-29-08 Location: Columbia, MD Downloads: 0 Uploads: 0	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 __________________ Mike CHIX, SWINE & BOVINE Bbq. Because Bad BBQ is Downright Criminal [COLOR=#000080]csbbbq.com[/COLOR] KCBS & MABA member - CBJ #21870 Jambo (Geer) Pit Lang 84 Deluxe w/roof system Lang 60 w/warmer

11-12-2008, 07:47 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	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 __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

11-12-2008, 07:49 PM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	I leave the bark on all the wood. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

11-12-2008, 08:03 PM	#5
Mike - CSBBBQ is one Smokin' Farker Join Date: 10-29-08 Location: Columbia, MD Downloads: 0 Uploads: 0	Thank you for the links and comments. __________________ Mike CHIX, SWINE & BOVINE Bbq. Because Bad BBQ is Downright Criminal [COLOR=#000080]csbbbq.com[/COLOR] KCBS & MABA member - CBJ #21870 Jambo (Geer) Pit Lang 84 Deluxe w/roof system Lang 60 w/warmer

11-12-2008, 08:33 PM	#6
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	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. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

11-12-2008, 08:58 PM	#7
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	What make meat taste bitter is not enough oxygen to burn wood properly. I only cook with wood never had trouble with bitter meat.

11-12-2008, 10:09 PM	#8
daedalus Full Fledged Farker Join Date: 08-31-08 Location: Kansas City, MO Downloads: 0 Uploads: 0	I have never removed it, and have never noticed any off tastes. __________________ "Bacon is the gateway meat." - Chef Ryan Farr Carpe Lardum! Dark Horse BBQ Competition Team KCBS Master CBJ Certified Moink Baller Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver

11-13-2008, 10:23 AM	#10
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO Downloads: 0 Uploads: 0	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. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

11-13-2008, 01:11 PM	#12
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO Downloads: 0 Uploads: 0	I suppose either way its relevant to wood. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

11-13-2008, 03:52 PM	#13
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	I just spewed my iced coffee all over my 3 year old reading that. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

11-13-2008, 04:03 PM	#14
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: Kansas City Downloads: 0 Uploads: 0	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 __________________ Disco Pigs competition team Sponsored by Oakridge BBQ Yoder 640 Yoder 1320 UDS (Snail barrel) FEC-100 X2 Traeger 124 (older american made model) WSM, one touch kettle gasser from costco, KCBS CBJ

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