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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 04-06-2006, 11:59 AM   #16
The Woodman
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One clarification.....Oak is NOT considered a "mild" wood. A combination of oak and pecan will work, but both are actually very similar in my opinion. Great on brisket! IMHO, the only real "mild" woods are maple and fruitwoods. Hickory, oak, pecan, and mesquite are the "strong" end of the spectrum.
As for bark, as long as it is dry, it makes no difference. I am in agreement with everyone else. If it falls off, throw it out. If not, don't sweat it
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Unread 04-06-2006, 12:07 PM   #17
Jorge
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10 lb? I've seen bags that are closer to 40-50 lbs. You usually have several choices. Oak, hickory, pecan, and mesquite. Mix and match and let the experiments begin.

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Originally Posted by capnamerca
I *know* that this topic has been discussed here. I promise that I searched the forums before I ask this - I found some peripheral discussions, but nothing directly on point. So here I ask again.

I'm attempting to move from charcoal to real wood for the fuel in my smoker. Academy is selling 10-lb bags of wood for a pretty decent price. However, most of the pieces have most of the bark left on them. I've heard that bark produces a "bitter' taste in 'Q, but other threads on here have minimized the input on bark on the overall flavor. The goal is to burn a mild wood, like oak, for heat, and use another wood for flavor - the current fav is Pecan, but I also really want to try apple.

So, can someone educate me on the effects of bark on heat, fire, and flavor?

Side question - I used aluminum bands to strengthen my firegrate. Any worries with aluminum?

Thx.
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Unread 05-17-2010, 09:36 PM   #18
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i doubt anyone knows but it there a place to get good wood in socal?
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Unread 05-17-2010, 09:44 PM   #19
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Quote:
Originally Posted by cptorrez View Post
i doubt anyone knows but it there a place to get good wood in socal?

In my honest opinion your best bet is to either A. Go and check out your local Academy.
Option B is to browse through your local Craigslist, and find a reputable seller of wood.
Down in the Houston area of Texas there's about six guys total I can get pecan/oak/mesquite from quite easily, and for dirt cheap.

As far as the bark goes, I also agree, if it's loose rip it off, for the most part I always pre heat my logs on the firebox, if they start to ignite and I don't need them I pat out the flames then toss em ontop of the cooking chamber, I've always found it gets rid of most of the "nasties" from the wood in this way, by the time it's in there it starts off "true blue."
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Unread 05-17-2010, 10:24 PM   #20
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Like Neal said, I never remove bark from fruitwoods I use apple, (peach, cherry, apricot, pear) as the skin is thin and it is impossible to remove. I will remove bark from hardwoods if it is easy but I'm not religious about it. Slightly off topic, I just busted open some "hickory" chunks from home depot and it was as light as dry fir and when I threw it on the fire it was definitely not hickory. I have three cords of pecan and plenty of fruitwood but I need some good hickory!
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Unread 05-18-2010, 11:33 AM   #21
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stick burner here,I have come to the conclusion there not much different in any hardwood, I think it all in our head. Keeping a good fuel /oxygen ratio is the main thing. The main thing if it free it good.
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Unread 12-19-2011, 09:08 PM   #22
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in May i use Green White Oak with bark on.If i can use before bark starts to drys out . after bark starts to dry i think it causes soot.
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Unread 12-19-2011, 11:48 PM   #23
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Leave the bark unless it falls off. It causes no harm.
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Unread 12-20-2011, 02:38 AM   #24
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I mainly use Apple, Pecan, and Red Oak, never remove the bark if it falls off I don't make an effort to add it either. So pretty much inline with everyone else. :)

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Unread 12-20-2011, 08:22 AM   #25
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Unless its moldy or rotted leave it on makes no difference
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Unread 12-20-2011, 10:38 AM   #26
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I always start with a bed of at least 2-5 lbs of royal oak lump. add about 1 lb of lit coals to the coal bed, then I burn 12-18" lengths, not more that 6" round, not split, bark on pecan, oak and hickory... never bitter, good smoke ring and taste...
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Unread 12-20-2011, 10:51 AM   #27
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Ok guys you will love this. I am on the Southern Oregon coast. Seven miles north of the California border. Smoked salmon is very popular here. I live next to a retired commercial fisherman. He took me down to the local fish processor who smokes salmon by the cart full. She used alderwood for smoke. It is her opinion that the bark of alderwood is bitter and should not be used. Several other old timers around here told me not to use the bark on alder. So I have always removed the bark. I hate to try it with the bark on and ruin something that would otherwise be good. So I keep removing the bark. So call me barkless in Brookings!
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Unread 12-20-2011, 11:00 AM   #28
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I think apple and fruit woods really give thing a light good smoke and Really like White and Red Oak . Hickory is the best for keeping a hot fire. To each his own.
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