Should I remove the bark

krshome · 11-07-2012, 09:01 AM

When adding wood chunks to my smoker should the bark stay on or be removed? I read somewhere it makes the meat bitter T or F?

caseydog · 11-07-2012, 09:05 AM

If the bark is falling off, go ahead and remove it, as it is somewhat rotten at that point.

If the bark is still firmly attached to the wood, leave it.

CD

jrn · 11-07-2012, 10:42 AM

This is my take on it. As long as the bark doesn't have mold or fungus on it, then it's fine. Now if you store your wood outside, especially any pieces laying on ground, they might be holding moisture between bark and wood. These are issues that would dictate me removing bark.

Besides those issues, I've never noticed any reason to remove bark. Also, every bag of lump I get has some pieces w/ bark still attached. :)

Lake Dogs · 11-07-2012, 11:26 AM

+1 what the gentlemen said above.

Most if not all of the bitter taste comes from white billowy smoke. White billowy smoke comes moist/wet wood (including soaked chips) and/or smothering the fire. Keep the
wood (with bark ON if you like) dry, put it on the fire in small amounts so as not to
smother the fire, keep the smoke very thin in that "sweet blue" hue we talk about.
You wont have a problem with bitter....

The_Kapn · 11-07-2012, 11:36 AM

Quote:

Originally Posted by caseydog

If the bark is falling off, go ahead and remove it, as it is somewhat rotten at that point.

If the bark is still firmly attached to the wood, leave it.

CD

What CD (and the others) said!

Some recent reading for you on same subject:
http://www.bbq-brethren.com/forum/sh...highlight=bark

TIM

KnucklHed BBQ · 11-07-2012, 11:54 AM

**PSSSST** Word is that The_Kapn spends most of his time removing bark from his pellets...

The_Kapn · 11-07-2012, 12:09 PM

Quote:

Originally Posted by KnucklHed BBQ

**PSSSST** Word is that The_Kapn spends most of his time removing bark from his pellets...

It is tedious, but someone has to do it!

Actually, I was a stick burner and charcoal/chunk guy for a long time before I saw the light.

TIM

krshome · 11-07-2012, 12:17 PM

Thanks, I'll just leave my wood alone.

11-07-2012, 09:01 AM	#1
krshome On the road to being a farker Join Date: 05-26-12 Location: Massanutten, VA Downloads: 0 Uploads: 0	Should I remove the bark When adding wood chunks to my smoker should the bark stay on or be removed? I read somewhere it makes the meat bitter T or F?

11-07-2012, 09:05 AM	#2
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	If the bark is falling off, go ahead and remove it, as it is somewhat rotten at that point. If the bark is still firmly attached to the wood, leave it. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

11-07-2012, 10:42 AM	#3
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms Downloads: 0 Uploads: 0	This is my take on it. As long as the bark doesn't have mold or fungus on it, then it's fine. Now if you store your wood outside, especially any pieces laying on ground, they might be holding moisture between bark and wood. These are issues that would dictate me removing bark. Besides those issues, I've never noticed any reason to remove bark. Also, every bag of lump I get has some pieces w/ bark still attached. :) __________________ UDS, mini wsm

11-07-2012, 11:26 AM	#4
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	+1 what the gentlemen said above. Most if not all of the bitter taste comes from white billowy smoke. White billowy smoke comes moist/wet wood (including soaked chips) and/or smothering the fire. Keep the wood (with bark ON if you like) dry, put it on the fire in small amounts so as not to smother the fire, keep the smoke very thin in that "sweet blue" hue we talk about. You wont have a problem with bitter.... __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

11-07-2012, 11:54 AM	#6
KnucklHed BBQ is Blowin Smoke! Join Date: 10-14-09 Location: Kalispell, Montana Downloads: 4 Uploads: 0	PSSSST Word is that The_Kapn spends most of his time removing bark from his pellets... __________________ Hybrid Pellet Pooper "The Meat Vault" - 3 *RED* Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - *Black* OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - *CRAZY FAST* Yeller Thermapen *We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz* (\__/) (='.'=) (")_(")

11-07-2012, 12:17 PM	#8
krshome On the road to being a farker Join Date: 05-26-12 Location: Massanutten, VA Downloads: 0 Uploads: 0	Thanks, I'll just leave my wood alone.