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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 11-12-2008, 08:41 PM   #1
Mike - CSBBBQ
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Default 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
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Unread 11-12-2008, 08:47 PM   #2
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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
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Unread 11-12-2008, 08:49 PM   #3
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I leave the bark on all the wood.
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Unread 11-12-2008, 08:52 PM   #4
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Quote:
Originally Posted by trp1fox View Post
I leave the bark on all the wood.

Larry's my hero, so i do what he does.
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Unread 11-12-2008, 09:03 PM   #5
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Thank you for the links and comments.
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Unread 11-12-2008, 09:33 PM   #6
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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.
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Unread 11-12-2008, 09:58 PM   #7
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What make meat taste bitter is not enough oxygen to burn wood properly. I only cook with wood never had trouble with bitter meat.
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Unread 11-12-2008, 11:09 PM   #8
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I have never removed it, and have never noticed any off tastes.
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Unread 11-13-2008, 11:09 AM   #9
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Quote:
Originally Posted by barbefunkoramaque View Post
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
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Unread 11-13-2008, 11:23 AM   #10
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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.
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Unread 11-13-2008, 01:40 PM   #11
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Quote:
Originally Posted by Mark View Post
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.
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Unread 11-13-2008, 02:11 PM   #12
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I suppose either way its relevant to wood.
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Unread 11-13-2008, 04:52 PM   #13
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I just spewed my iced coffee all over my 3 year old reading that.
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Unread 11-13-2008, 05:03 PM   #14
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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
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Unread 11-13-2008, 05:08 PM   #15
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Quote:
Originally Posted by Mark View Post
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
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