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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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07-17-2008, 05:12 PM | #1 |
is one Smokin' Farker
Join Date: 09-27-06
Location: Worcester mass
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Bark or no Bark
someone told me that leaving the
bark on the wood you are using for smoke leaves a bitter taste on the meat. yet I see the stick burners using logs with Bark.. So I must ask Bark or no Bark
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Sully lunchmeat BBQ team KCBS Certified BBQ Judge New England Barbecue Society Board of Directors BAAAHHHBEQUE !!! 2 WSM more of a good thing Brinkman offset Backwoods competitor Weber Performer 22' weber kettle w/rottiserie 17" table top weber kettle & weber smokey joe. |
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07-17-2008, 05:19 PM | #2 |
is one Smokin' Farker
Join Date: 05-16-08
Location: Geneva, IL
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If it is a thin bark like on a fruit tree I leave it on.
If it is a thick bark like on oak, I take a hatchet and kock it off. Not sure if it makes a difference or not, just what my father did and his father did. It also gives me something to do while I'm watching the thermometer and having a beer. Honey...I'm busy chipping this bark, I can't help pull weeds right now.
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Dave Geneva, IL Misplaced in the Mid-West NB Bandera 22.5" Weber Kettle [COLOR=black]22.5" WSM[/COLOR] |
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07-17-2008, 05:43 PM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Someone told you wrong.....
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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07-17-2008, 05:46 PM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Bubba,
You are a man of few words. Usually good ones too!
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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07-17-2008, 05:47 PM | #5 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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I leave the bark on and have never had bitter tasting Q.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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07-17-2008, 05:50 PM | #6 |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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You mean I have been cutting it off for nothing............I did hear that from some of the ones that have been smoking for a long time......
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Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio |
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07-17-2008, 05:52 PM | #7 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Excuse me! I seem to remember a brisket recently....
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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07-17-2008, 05:53 PM | #8 |
is one Smokin' Farker
Join Date: 02-11-08
Location: Texas
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Leave the bark is's fine. If you preheat it on the firebox it will flame quicker and not generate any white smoke to speak of.
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PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days. |
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07-17-2008, 05:54 PM | #9 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Leave it on! I never bother with knocking it off. However, it will smolder if your fire is not hot enough which speaks to another problem.
Secret: I grill with oak bark all the time. It gives a nice flavor on beef!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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07-17-2008, 06:11 PM | #10 |
Got Wood.
Join Date: 06-12-07
Location: San Francisco, CA
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I like to knock the bark off. I'm not sure it adds any bitter taste to the food, but I do know that the inner most bark is where the phloem lives and transports sap and food. It seems like it takes longer to dry.
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[FONT=Franklin Gothic Medium]twitter.com/StarvinMarvsBBQ facebook.com/StarvinMarvinsBBQ[/FONT][B] [URL="http://grants-smokeshop.blogspot.com/"] [/URL][/B] |
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07-17-2008, 06:39 PM | #11 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Gotta love Phloem........
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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07-17-2008, 06:56 PM | #12 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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I leave the bark on also. Never seem to have a problem with the food tasting bitter.
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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07-17-2008, 07:48 PM | #13 |
is one Smokin' Farker
Join Date: 02-23-08
Location: Ventura County
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Same here, I always leave the bark on and have never had bitter tasting BBQ. You can always do a little experiment and do a couple of cook outs using bark and one without bark and you be the judge.
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2 Jumbo Big Drum Smokers Weber One Touch Silver Tejas Pit |
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07-17-2008, 07:57 PM | #14 |
Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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Most of the time when I am making chunks the bark falls off. If it stays on I certainly don't worry about it. When you are using chunks it is such a small amount it doesn't matter. If you are using logs/splits if your fire is right it still shouldn't matter. IMHO
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[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ |
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07-17-2008, 08:14 PM | #15 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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leave the bark, not a bitter flavor for me
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