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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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01-18-2010, 02:01 PM | #1 |
On the road to being a farker
Join Date: 07-16-09
Location: Milwaukee, WI
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fuel and the bark
So do you get the same bark using coal, gas, or electric smokers? I thought I heard one time that you dont get a good bark from electric smokers. Thanks.
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01-18-2010, 02:20 PM | #2 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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I have never owned an electric smoker but I think the bark has been the same between my old gas, charcoal, and stick burner.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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01-18-2010, 02:46 PM | #3 |
Full Fledged Farker
Join Date: 07-06-09
Location: Carmel, Indiana
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I've got an el-cheapo-brinkman I get wonderful bark
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01-18-2010, 07:25 PM | #4 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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I have used a bunch of different smokers (gas, electric, charcoal, sticks & now, pellets) and I think that the bark, or lack therof, depends on the amount & type of rub more than anything else.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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01-18-2010, 08:29 PM | #5 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I concur...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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01-18-2010, 08:29 PM | #6 |
On the road to being a farker
Join Date: 07-16-09
Location: Milwaukee, WI
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01-18-2010, 08:45 PM | #7 |
is one Smokin' Farker
Join Date: 12-11-07
Location: Jefferson City, MO
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ditto. on the rub .temps can change the bark as well as indirect or direct heat
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01-18-2010, 09:27 PM | #8 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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I don't recall getting any bark with the 1st electric smoker I owned, seems like the smoke just sits on the outside of the meat. I do know that salt/ brine will give a nice smoke ring. I have a Ole hickory CTO which can burn on gas, propane, lump and have even tried charcoal. So far the lump and charcoal gives a better ring, but I've only burned wood chunks in the propane mode for about 5 hrs. After talking with a few BBQ'ers using the gas mode, they smoke for more then 10 hrs. Gas is easy as far as set it and forget. I plan on smoking some pork and brisket this week in the gas mode, I'm shooting for a 10-12 hr smoke and hope to see a nice smoke ring.
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01-18-2010, 09:48 PM | #9 |
is one Smokin' Farker
Join Date: 01-07-08
Location: Senoia Ga
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I think it would depend if you have a water pan in the smokers. Electric could be dry heat, while burning gas or charcoal produces moisture. In stickburners you have plenty of airflow, but in gravity fed smokers or kamado style smokers there is so little airflow it can effect how the bark forms. I have to cook a little higher temps in kamado smokers to make up for this increase in moisture.
The rub ingredients will impact bark formation as well, but i have noticed a distinct difference in my barks when cooking on different cookers.
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Chris Fayetteville, GA 2 NB Banderas, Imperial Kamado #5, Imperial Kamado #0, Large Grill Dome, Large Primo Kamado, 22.5 Weber Silver, 18.5 Weber Silver |
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01-18-2010, 10:24 PM | #10 |
Full Fledged Farker
Join Date: 10-29-08
Location: Bartlett, IL
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Same same. Sugar makes bark and it will burn if to hot and heavly applied.
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