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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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11-12-2008, 07:41 PM | #1 |
is one Smokin' Farker
Join Date: 10-29-08
Location: Columbia, MD
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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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Mike CHIX, SWINE & BOVINE Bbq. Because Bad BBQ is Downright Criminal [COLOR=#000080]csbbbq.com[/COLOR] KCBS & MABA member - CBJ #21870 Jambo (Geer) Pit Lang 84 Deluxe w/roof system Lang 60 w/warmer |
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11-12-2008, 07:47 PM | #2 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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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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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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11-12-2008, 07:49 PM | #3 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I leave the bark on all the wood.
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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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11-12-2008, 07:52 PM | #4 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Larry's my hero, so i do what he does.
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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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11-12-2008, 08:03 PM | #5 |
is one Smokin' Farker
Join Date: 10-29-08
Location: Columbia, MD
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Thank you for the links and comments.
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Mike CHIX, SWINE & BOVINE Bbq. Because Bad BBQ is Downright Criminal [COLOR=#000080]csbbbq.com[/COLOR] KCBS & MABA member - CBJ #21870 Jambo (Geer) Pit Lang 84 Deluxe w/roof system Lang 60 w/warmer |
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11-12-2008, 08:33 PM | #6 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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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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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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11-12-2008, 08:58 PM | #7 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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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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11-12-2008, 10:09 PM | #8 |
Full Fledged Farker
Join Date: 08-31-08
Location: Kansas City, MO
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I have never removed it, and have never noticed any off tastes.
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"Bacon is the gateway meat." - Chef Ryan Farr Carpe Lardum! Dark Horse BBQ Competition Team KCBS Master CBJ Certified Moink Baller Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver |
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11-13-2008, 10:09 AM | #9 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Quote:
If I Smoked Ur Brisket http://www.youtube.com/watch?v=_AbfwsYKRj8
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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11-13-2008, 10:23 AM | #10 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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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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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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11-13-2008, 12:40 PM | #11 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Quote:
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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11-13-2008, 01:11 PM | #12 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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I suppose either way its relevant to wood.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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11-13-2008, 03:52 PM | #13 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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I just spewed my iced coffee all over my 3 year old reading that.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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11-13-2008, 04:03 PM | #14 |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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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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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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11-13-2008, 04:08 PM | #15 | |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Quote:
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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