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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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11-07-2012, 09:01 AM | #1 |
Full Fledged Farker
Join Date: 05-26-12
Location: Massanutten, VA
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Should I remove the bark
When adding wood chunks to my smoker should the bark stay on or be removed? I read somewhere it makes the meat bitter T or F?
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11-07-2012, 09:05 AM | #2 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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If the bark is falling off, go ahead and remove it, as it is somewhat rotten at that point.
If the bark is still firmly attached to the wood, leave it. CD |
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11-07-2012, 10:42 AM | #3 |
Full Fledged Farker
Join Date: 07-30-12
Location: Quitman, Ms
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This is my take on it. As long as the bark doesn't have mold or fungus on it, then it's fine. Now if you store your wood outside, especially any pieces laying on ground, they might be holding moisture between bark and wood. These are issues that would dictate me removing bark.
Besides those issues, I've never noticed any reason to remove bark. Also, every bag of lump I get has some pieces w/ bark still attached. :)
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UDS, mini wsm, 22.5" weber kettle |
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11-07-2012, 11:26 AM | #4 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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+1 what the gentlemen said above.
Most if not all of the bitter taste comes from white billowy smoke. White billowy smoke comes moist/wet wood (including soaked chips) and/or smothering the fire. Keep the wood (with bark ON if you like) dry, put it on the fire in small amounts so as not to smother the fire, keep the smoke very thin in that "sweet blue" hue we talk about. You wont have a problem with bitter....
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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11-07-2012, 11:36 AM | #5 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
Some recent reading for you on same subject: http://www.bbq-brethren.com/forum/sh...highlight=bark TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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11-07-2012, 11:54 AM | #6 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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**PSSSST** Word is that The_Kapn spends most of his time removing bark from his pellets...
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1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz |
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11-07-2012, 12:09 PM | #7 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
Actually, I was a stick burner and charcoal/chunk guy for a long time before I saw the light. TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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Thanks from:---> |
11-07-2012, 12:17 PM | #8 |
Full Fledged Farker
Join Date: 05-26-12
Location: Massanutten, VA
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Thanks, I'll just leave my wood alone.
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