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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-20-2011, 12:18 PM | #1 |
Is lookin for wood to cook with.
Join Date: 06-21-11
Location: Columbia, TN
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Leaving bark on wood for smoking
Is it considered taboo to leave the bark on wood that will be used in a smoker? If so, why?
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09-20-2011, 12:33 PM | #2 |
Knows what a fatty is.
Join Date: 09-03-11
Location: Milwaukie, or
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My neighbour cut down some cherry trees, I "helped" him by disposing of the trees for him for free, sucker. Any way I just cut it into chunks bark and all and cook with it. Works great, tastes great.
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your mind is a terrible thing to taste |
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09-20-2011, 12:35 PM | #3 |
is one Smokin' Farker
Join Date: 10-06-09
Location: Centerville TN
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I don't use wood with the bark on it just don't want to take a chance of it adding a funny flavor or something
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Rub Won Out BBQ Team,Brisket 180 club |
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09-20-2011, 12:37 PM | #4 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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I use wood with bark everytime and it's hasn't been an issue for me.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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09-20-2011, 12:39 PM | #5 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I leave the bark on and it doesn't seem to be a problem. If I'm handling a split and it seems any of the bark will just kinda peel off easily, I do that, but otherwise it stays.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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09-20-2011, 12:42 PM | #6 |
Knows what a fatty is.
Join Date: 08-01-11
Location: Oklahoma City. OK
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Sitnfat, how do you debark your wood? seems like a lot of effort to me. So far I have only used store bought chunks, but I have 2 chainsaws and lots of oak around. Interested in the general concensus is regarding tjack's question?
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09-20-2011, 12:47 PM | #7 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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Never had any issues with bark.
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09-20-2011, 01:37 PM | #8 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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When I use birch I make sure all of the bark is off. (Creates a black oily smoke)
Any other wood, if it comes off, it comes off. I don't go out of my way to remove it.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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09-20-2011, 01:50 PM | #9 |
is one Smokin' Farker
Join Date: 06-03-10
Location: Chattanooga, TN
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Thanks from:---> |
09-20-2011, 01:52 PM | #10 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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I tend to notice I get alot of the funky smoke when I use a piece wood with bark still left on it. At least that's my experience with my kegs, other cookers dunno, maybe it's a non issue.
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09-20-2011, 01:53 PM | #11 |
Full Fledged Farker
Join Date: 09-19-10
Location: Cleveland, Texas
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I am good with bark on. I usually preheat and that runs the bugs and critters out.
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09-20-2011, 01:56 PM | #12 |
Knows what a fatty is.
Join Date: 07-27-08
Location: Street, MD
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I've had no problem with keeing the bark on.
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Weber 22.5 Grill, 18.5 in WSM, 22 in WSM Oklahoma Joe Offset TonyC KCBS Certified Master Judge [URL="http://blog.backyard-smoker-barbeque-chef.com/"]Backyard Smoker Blog[/URL] [URL="http://www.backyard-smoker-barbeque-chef.com/"][U]Backyard-Smoker-Barbeque-Chef.com[/U] [/URL] |
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09-20-2011, 01:58 PM | #13 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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I use wood with the bark on, unless the bark has obvious mold or fungus growing on it.
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Thanks from:---> |
09-20-2011, 02:01 PM | #14 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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I have no problem with bark. I can't tell any difference with or without.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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09-20-2011, 02:08 PM | #15 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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Same here.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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