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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 09-05-2009, 02:56 PM   #1
xjcrazy
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Default wood bark

I'm going to smoke some ribs and a few butts using hickory. Should I debark the wood before using?
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Old 09-05-2009, 03:00 PM   #2
OakPit
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I'm a Santa Maria guy - we use the bark & all! IMHO - Smoke it all - unless the bark is rotten and nasty or something...
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Old 09-05-2009, 03:00 PM   #3
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Leave the bark on...
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Old 09-05-2009, 03:41 PM   #4
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I do not use bark pieces. If someone has a mold or fungus allergy and it has penitrated the bark, the temperature of the smoker is not hot enough to kill it. So I avoid it all together. I was told this by our local health department.
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Old 09-05-2009, 03:57 PM   #5
thillin
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Quote:
Originally Posted by wickedbbq'r View Post
I do not use bark pieces. If someone has a mold or fungus allergy and it has penitrated the bark, the temperature of the smoker is not hot enough to kill it. So I avoid it all together. I was told this by our local health department.
The firebox gets hot enough.

Just don't use funky looking or smelling wood.
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Old 09-05-2009, 04:21 PM   #6
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Larger your pit the more forgiving it is. The more your pit breaths or the hotter it is makes a difference too.
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Old 09-05-2009, 04:23 PM   #7
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I Rock on with my Bark on...
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Old 09-05-2009, 04:29 PM   #8
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Nice thread - lots of folks wonder...
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Old 09-05-2009, 04:41 PM   #9
BigJimsBBQ
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Leave the Bark on the sticks .. no problems in a Stick burner. Fark ... I usually start my fire in my Lang 84 with bark that has seperated. Understand that my truck is in the open and my wood is under a shed dormer roof with a river rock floor .. meaning I treat my sticks with the utmost care in curing.
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Old 09-05-2009, 05:37 PM   #10
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Got a 1/4 cord of white oak a month ago, split real nice (to 4-5") and it's curing above ground on a raised rack for good air flow all around. It has 1/2" bark on some pieces, and I had recalled reading the "not" stuff somewhere. Glad I read this today, think I'll leave it on. It anxiously awaits Dave Kloses' Grill Chef under construction.......
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Old 09-05-2009, 06:35 PM   #11
Timmy
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I leave the bark on no matter what. I dont give a rip what it looks like. I mean if it looks to nasty to use...then there is other questions you ought to be asking.
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Old 09-05-2009, 06:36 PM   #12
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Some believe that the bark is where ALL the flavor is.
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Old 09-05-2009, 06:42 PM   #13
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Some bark may be ok, but using too much may give you a bit of a bitter smokey taste.
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Old 09-05-2009, 07:15 PM   #14
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Bark on but have a small hot fire. A lot depends what u are cooking on. What are u cooking on?
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Old 09-05-2009, 07:20 PM   #15
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Thanks guys! This is why I bookmarked this forum. I'd heard from I don't remember where that the bark could leave an acrid flavor to your food. Great to have good input from people who really Q.
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