עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-04-2012, 09:22 PM   #1
doctordun
Knows what a fatty is.
 
Join Date: 07-07-12
Location: Red Oak, Tx
Downloads: 1
Uploads: 0
Default Bark - On or Off

Just got some spit hickory. Some still has the bark on.
Will bark affect the flavor of the smoked product?
If so, the bark may be hard to remove.
__________________
PitMaker Combo - Safe & 30" Grill Meister
doctordun is offline   Reply With Quote


Unread 11-04-2012, 09:27 PM   #2
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Bark on is fine!
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Thanks from:--->
Unread 11-04-2012, 09:41 PM   #3
centexsmoker
Full Fledged Farker
 
Join Date: 09-22-12
Location: Austin, TX
Downloads: 0
Uploads: 0
Default

boshizzle is the nizzle. Bark is A-OK
centexsmoker is offline   Reply With Quote


Unread 11-04-2012, 09:47 PM   #4
jmoney7269
Banned
 
jmoney7269's Avatar
 
Join Date: 02-07-11
Location: brenham, texas
Downloads: 0
Uploads: 0
Default

I say off, I only smoke with pecan wood that has no bark and is the pretty pink wood from the heart of the trunk. I have had wood with bark make my food bitter. It has alot to do with if there is any mold or fungus in it. I just don't take a chance. When in short supply of good wood, a sharp machete will take the bark off quick
jmoney7269 is offline   Reply With Quote


Unread 11-04-2012, 11:08 PM   #5
Garyclaw
Babbling Farker

 
Garyclaw's Avatar
 
Join Date: 08-05-09
Location: NE OH-IO
Downloads: 0
Uploads: 0
Default

+1 bark off, at least most of it.
__________________
Gary
____________________________________

Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my Fire pit, Big Pig Cooker, SJS.

"Nice talkin' to ya"
Garyclaw is offline   Reply With Quote


Unread 11-04-2012, 11:11 PM   #6
nucornhusker
Babbling Farker

 
nucornhusker's Avatar
 
Join Date: 08-29-11
Location: Lincoln, NE
Downloads: 4
Uploads: 0
Default

Leaving the bark on is just fine unless it looks bad, then remove it.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr., Weber: 18.5" OT(L), SJG(AU) & (DI) - Past Cookers: Yoder Smokers YS640 Comp Cart, Kamado Joe Classic, OKJoe's Longhorn, UDS, Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), 22.5" OT(L)

IMBAS Certified MOINK Baller
nucornhusker is offline   Reply With Quote


Unread 11-05-2012, 07:21 AM   #7
Deep South
Full Fledged Farker
 
Join Date: 01-31-11
Location: Jasper, Alabama
Downloads: 0
Uploads: 0
Default

I pull off as much bark as I can. I threw some pecan wood in the smoker this weekend and the smell was great until the bark ignited. I had already foiled my ribs so it was not an issue but the smell was NOT very pleasant.
__________________
Oklahoma Joe Longhorn ~ Smokin Tex 1500 CXLD ~ 24" Lone Star Grillz Vertical (on loan)
Deep South is offline   Reply With Quote


Unread 11-05-2012, 07:33 AM   #8
Daggs
Full Fledged Farker
 
Join Date: 09-09-12
Location: Crystal Lake IL
Downloads: 0
Uploads: 0
Default

Bark is much better on your food than your wood. Ive had a less than favorable experience with bark.
__________________
UDS (not so U) UDD, 22.5 OTS, Coming soon: mini UDS & double barreled RFS
Daggs is offline   Reply With Quote


Unread 11-05-2012, 07:55 AM   #9
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Check out the bark at Smitty's. I didn't see a single place in Texas that removed the bark. I also know quite a few competition cooks and some of them have won national and world awards that don't remove bark from oak or hickory.



But, if you want to remove it, that's fine too. It won't cause a problem.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Thanks from:--->
Unread 11-05-2012, 08:14 AM   #10
NickTheGreat
is One Chatty Farker
 
NickTheGreat's Avatar
 
Join Date: 05-08-12
Location: Iowa
Downloads: 0
Uploads: 0
Default

I find it ain't gonna hurt anything. Though I've never done a side by side comparison
__________________
18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!
NickTheGreat is offline   Reply With Quote


Unread 11-05-2012, 09:02 AM   #11
jrn
Full Fledged Farker
 
Join Date: 07-30-12
Location: Quitman, Ms
Downloads: 0
Uploads: 0
Default

Personally I think as long as the bark is dry, then it's fine. If its stored outside, especially if its on the ground, it can hold moisture under the bark. I'll then remove bark. If it has fungus or mold I'd remove it also. If underside of bark is dry though, I leave it on. Keep in mind that lump charcoal frequently has bark still attached also. :)
__________________
UDS, mini wsm, 22.5" weber kettle
jrn is offline   Reply With Quote


Unread 11-05-2012, 09:40 AM   #12
Trawlerdog
Knows what a fatty is.
 
Join Date: 10-01-12
Location: Columbia, Missourah
Downloads: 0
Uploads: 0
Default

I use almost all hickory. I'm in the 'bark on' crowd. If it's dry and clean I notice no difference.
__________________
[B]New Braunfels El Dorado[/B] USA, [B][COLOR=Sienna]The BEAST [/COLOR][/B][COLOR=Sienna][COLOR=Black]whole hog rotisserie, Weber Smokey Joe, [/COLOR][B][SIZE=1][SIZE=1]The M[/SIZE]ini Be[SIZE=1]ast [/SIZE][/SIZE][/B][COLOR=Black][SIZE=2], [B][COLOR=Red][SIZE=2]Thermapen, [/SIZE][/COLOR][/B][COLOR=Red][SIZE=2][COLOR=Black]Maverick ET732, 100 acres of Hickory and Oak hardwoods.
Magma Catalina gasser on the boat.

[/COLOR][/SIZE][/COLOR][/SIZE][/COLOR][/COLOR][COLOR=Sienna][COLOR=Black][SIZE=2][B][COLOR=Red][SIZE=2]

[/SIZE][/COLOR][/B][/SIZE][/COLOR][/COLOR][B][I]You can't always be young, but you can always be immature.[/I][/B]
Trawlerdog is offline   Reply With Quote


Unread 11-05-2012, 12:17 PM   #13
JS-TX
is One Chatty Farker
 
Join Date: 02-17-10
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

In my experience, the bark makes for thicker not so pleasant smoke. Perhaps if you had a bigger/hotter fire this wouldn't be an issue. So for my setup (bubba kegs & UDS) I avoid the bark.
JS-TX is offline   Reply With Quote


Unread 11-05-2012, 02:16 PM   #14
Ole Man Dan
is one Smokin' Farker
 
Join Date: 07-24-11
Location: Gadsden, Alabama
Downloads: 0
Uploads: 0
Default

I don't think the bark makes as much difference as making sure the wood is dried and has no obvious growths on the bark.

If the wood hasn't dried a long time the bark may make the 'Q' a little bitter.
If in doubt take it off.
Me, I leave the bark on my wood, if I have some that's molded for some reason, I put it in the pile for my fire pit...
Ole Man Dan is offline   Reply With Quote


Unread 11-05-2012, 02:30 PM   #15
jfletcherMD
Got Wood.
 
jfletcherMD's Avatar
 
Join Date: 08-02-12
Location: Greenville, NC
Downloads: 0
Uploads: 0
Default

^^^ I agree with Ole Man Dan - if the wood has been well dried and seasoned, and there's no obvious mold or discoloration on the bark itself, it's fine to leave it on. Along with Boshizzle's example above, I can tell you that the legendary Skylight Inn here in NC uses split oak with the bark on. Most of the restaurants I grew up eating in back in GA also used Oak and/or Hickory with the bark left on.

Of course, no one's gonna fault you for taking it off, especially if you're concerned...but definitely relegate any wood with discolored/moldy/spotty bark to the woodpile for your living room fireplace or outdoor fire pit.

If you've got a good sized load of wood, why not do one cook "bark on" and one cook "bark off" and let us know your experience?
__________________
"Without deviation from the norm, progress is impossible." - Frank Zappa
jfletcherMD is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:38 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.