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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 07-17-2008, 10:52 PM   #16
Fastball
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I leave bark on. and until just recently, always used a stickburner and never got a bitter taste from it...Also, I went through all of the trouble to cut the chit, and I'll be damned if I'm going to go to the trouble of hacking the bark off of it....that's just too much work.
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Unread 07-18-2008, 12:15 AM   #17
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Quote:
Originally Posted by big brother smoke View Post
Secret: I grill with oak bark all the time. It gives a nice flavor on beef!
I do the same with bark only, very tasty on the tri-tip. I leave the bark on my wood all the time when smoking, I think it adds a richer flavor to my food than without it.
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Unread 07-18-2008, 12:22 AM   #18
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I usually throw the wood away and after chipping all the bark off and using it along with lighterfluid in the cooker. Have never noticed any off flavor in my meat....







No seriously I dont bother with the bark. I use whole logs or splits in the trailer with no ill effects. Im to damn lazy to chop all the bark off. I too preheat my splits on the fire box and they usually ignite up there then toss em in.
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Unread 07-18-2008, 10:53 AM   #19
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I have been taking it off but I have been questioning the WHY of it all.

Pecan bark has a nice layer of green mossy/fungus looking stuff that I don't want to burn. Other woods don't seem to have it.
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Unread 07-18-2008, 10:57 AM   #20
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Quote:
Originally Posted by Cliff H. View Post
I have been taking it off but I have been questioning the WHY of it all.

Pecan bark has a nice layer of green mossy/fungus looking stuff that I don't want to burn. Other woods don't seem to have it.

Really.....I use pecan a lot (almost every cook), and I've never seen anything like that on it.
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Unread 07-18-2008, 11:01 AM   #21
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i always leave the bark on and never had an issue, if the bark didn't look good i took it off.
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Unread 07-18-2008, 11:17 AM   #22
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Quote:
Originally Posted by FatDaddy View Post
I usually throw the wood away and after chipping all the bark off and using it along with lighterfluid in the cooker. Have never noticed any off flavor in my meat....
Funny guy!
Now go get your chemo treatment...
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Unread 07-18-2008, 11:19 AM   #23
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Never had any problems with bark imparting an off taste, or bitterness.
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Unread 07-18-2008, 12:11 PM   #24
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I used to always take it off, 'cause that's what I too was taught when I started. After reading so much about it on the web..aI now longer do. The Que comes out fine with it. If it was loose or real punky I would leave it out.
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Unread 07-18-2008, 12:18 PM   #25
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I never even thought about it nor knew there were two different camps on it so to speak..always just burned it all
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Unread 07-18-2008, 01:01 PM   #26
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if it doesn't have a nasty growth it can stay. If it comes off on the way to the firebox I'll save it for the fireplace, or gasser. If the bark is bad, I'll take a look at the wood and decide whether or not I want to cook with it. That doesn't happen that often.
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Unread 07-18-2008, 02:54 PM   #27
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If it falls off when splitting, so be it. Otherwise I leave it on.
I always take the bark off of my birch chunks as it tends to produce a black oily smoke.
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