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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, 10:52 PM | #16 |
Full Fledged Farker
Join Date: 01-22-08
Location: Mounds and Big Cedar, Oklahoma
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I leave bark on. and until just recently, always used a stickburner and never got a bitter taste from it...Also, I went through all of the trouble to cut the chit, and I'll be damned if I'm going to go to the trouble of hacking the bark off of it....that's just too much work.
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"Smoked Bologna is the 'Food of the Gods'" --- My Son ---------------------------------------------------- Homemade Mobile Offset Smoker Homemade Cabinet Smoker..AKA "The Contraption"...AKA "Mr. Potatohead" J&R Mfg Combo Broiler w/ Rotisserie Weber 22.5 kettle Char-Broil Gasser Old Beat-up Off-brand Kettle Grill |
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07-18-2008, 12:15 AM | #17 |
is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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07-18-2008, 12:22 AM | #18 |
is One Chatty Farker
Join Date: 04-04-06
Location: Wichita Falls, Tx
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I usually throw the wood away and after chipping all the bark off and using it along with lighterfluid in the cooker. Have never noticed any off flavor in my meat....
No seriously I dont bother with the bark. I use whole logs or splits in the trailer with no ill effects. Im to damn lazy to chop all the bark off. I too preheat my splits on the fire box and they usually ignite up there then toss em in.
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HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2 |
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07-18-2008, 10:53 AM | #19 |
is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
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I have been taking it off but I have been questioning the WHY of it all.
Pecan bark has a nice layer of green mossy/fungus looking stuff that I don't want to burn. Other woods don't seem to have it.
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Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
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07-18-2008, 10:57 AM | #20 | |
Full Fledged Farker
Join Date: 01-22-08
Location: Mounds and Big Cedar, Oklahoma
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Quote:
Really.....I use pecan a lot (almost every cook), and I've never seen anything like that on it.
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"Smoked Bologna is the 'Food of the Gods'" --- My Son ---------------------------------------------------- Homemade Mobile Offset Smoker Homemade Cabinet Smoker..AKA "The Contraption"...AKA "Mr. Potatohead" J&R Mfg Combo Broiler w/ Rotisserie Weber 22.5 kettle Char-Broil Gasser Old Beat-up Off-brand Kettle Grill |
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07-18-2008, 11:01 AM | #21 |
is one Smokin' Farker
Join Date: 09-14-07
Location: Long Island
Name/Nickname : Jobaba-Que
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i always leave the bark on and never had an issue, if the bark didn't look good i took it off.
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-Joe Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG 84-Deluxe warmer, Webber Kettle 18WSM & 22.5WSM, Smokey Joe, Meadow Creek PR60, Meadow Creek PR72, Backwoods Fatboy (2x) |
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07-18-2008, 11:17 AM | #22 | |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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Quote:
Now go get your chemo treatment...
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[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
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07-18-2008, 11:19 AM | #23 |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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Never had any problems with bark imparting an off taste, or bitterness.
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[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
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07-18-2008, 12:11 PM | #24 |
Got Wood.
Join Date: 05-09-08
Location: Pine City, MN
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I used to always take it off, 'cause that's what I too was taught when I started. After reading so much about it on the web..aI now longer do. The Que comes out fine with it. If it was loose or real punky I would leave it out.
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07-18-2008, 12:18 PM | #25 |
is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
Name/Nickname : Head
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I never even thought about it nor knew there were two different camps on it so to speak..always just burned it all
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Extended Backwoods Party Backwoods Chubby Alveron Cooker Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com |
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07-18-2008, 01:01 PM | #26 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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if it doesn't have a nasty growth it can stay. If it comes off on the way to the firebox I'll save it for the fireplace, or gasser. If the bark is bad, I'll take a look at the wood and decide whether or not I want to cook with it. That doesn't happen that often.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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07-18-2008, 02:54 PM | #27 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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If it falls off when splitting, so be it. Otherwise I leave it on.
I always take the bark off of my birch chunks as it tends to produce a black oily smoke.
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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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