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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.


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Unread 11-05-2012, 03:04 PM   #16
Bbq Bubba
somebody shut me the fark up.
 
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Quote:
Originally Posted by jmoney7269 View Post
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
What do you do with the rest of the tree???

Bitterness from bark? Mold?? Fungus???
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Unread 11-05-2012, 03:24 PM   #17
doctordun
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Well, as you can see by my signature, I have an insulated vertical smoker that "slow" burns the wood and charcoal. It's all ash at the end, but there isn't a big flaming burn.
I may try the bark on a couple chickens, to see how they turn out. I don't want to mess up a more expensive meat.
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