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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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Old 11-05-2012, 04:04 PM   #16
Bbq Bubba
somebody shut me the fark up.
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Join Date: 05-03-07
Location: New Baltimore, Mi.

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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Old 11-05-2012, 04:24 PM   #17
Knows what a fatty is.
Join Date: 07-08-12
Location: Red Oak, Tx

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.
PitMaker Combo - Safe & 30" Grill Meister
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