wood bark

xjcrazy · 09-05-2009, 02:56 PM

I'm going to smoke some ribs and a few butts using hickory. Should I debark the wood before using?

OakPit · 09-05-2009, 03:00 PM

I'm a Santa Maria guy - we use the bark & all! IMHO - Smoke it all - unless the bark is rotten and nasty or something...

BBQ Grail · 09-05-2009, 03:00 PM

Leave the bark on...

wickedbbq'r · 09-05-2009, 03:41 PM

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.

thillin · 09-05-2009, 03:57 PM

Quote:

Originally Posted by wickedbbq'r

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.

barbefunkoramaque · 09-05-2009, 04:21 PM

Larger your pit the more forgiving it is. The more your pit breaths or the hotter it is makes a difference too.

Northwoods Smoke · 09-05-2009, 04:23 PM

I Rock on with my Bark on...

OakPit · 09-05-2009, 04:29 PM

Nice thread - lots of folks wonder...

BigJimsBBQ · 09-05-2009, 04:41 PM

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.

BIG ALAN · 09-05-2009, 05:37 PM

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.......

Timmy · 09-05-2009, 06:35 PM

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.

Cliff H. · 09-05-2009, 06:36 PM

Some believe that the bark is where ALL the flavor is.

MrJP1957 · 09-05-2009, 06:42 PM

Some bark may be ok, but using too much may give you a bit of a bitter smokey taste.

bam · 09-05-2009, 07:15 PM

Bark on but have a small hot fire. A lot depends what u are cooking on. What are u cooking on?

xjcrazy · 09-05-2009, 07:20 PM

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.

09-05-2009, 02:56 PM	#1
xjcrazy Knows what a fatty is. Join Date: 07-23-08 Location: Madison, Mississippi	wood bark I'm going to smoke some ribs and a few butts using hickory. Should I debark the wood before using?

09-05-2009, 03:00 PM	#2
OakPit is One Chatty Farker Join Date: 03-17-09 Location: Stowe, VT	I'm a Santa Maria guy - we use the bark & all! IMHO - Smoke it all - unless the bark is rotten and nasty or something... __________________ -Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]

09-05-2009, 03:00 PM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Leave the bark on... __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

09-05-2009, 03:41 PM	#4
wickedbbq'r Full Fledged Farker Join Date: 08-27-09 Location: Fairfield County, CT	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. __________________ [FONT=Comic Sans MS][COLOR=green][B]Green[COLOR=black]witch Que Co. BBQ Team[/COLOR][/B][/COLOR][/FONT] KCBS Member & CBJ. NEBS Member Viking SS Gravity-Fed Smoker Meadow Creek TS120P 1-22" WSM 1-22" Weber Performer

09-05-2009, 04:21 PM	#6
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	Larger your pit the more forgiving it is. The more your pit breaths or the hotter it is makes a difference too. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

09-05-2009, 04:23 PM	#7
Northwoods Smoke Full Fledged Farker Join Date: 04-11-09 Location: Wisconsin Northwoods	I Rock on with my Bark on... __________________ ProQ Excel 20, Weber OTG, Char-Griller Grillin' Pro, Lightning Fast 'Back-in-Black' Thermapen

09-05-2009, 04:29 PM	#8
OakPit is One Chatty Farker Join Date: 03-17-09 Location: Stowe, VT	Nice thread - lots of folks wonder... __________________ -Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]

09-05-2009, 04:41 PM	#9
BigJimsBBQ Full Fledged Farker Join Date: 06-10-09 Location: Newnan, GA	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. __________________ Big Jim - Newnan, GA Customized Lang Model 84 Longneck

09-05-2009, 05:37 PM	#10
BIG ALAN Full Fledged Farker Join Date: 08-29-09 Location: Encinitas, CA	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.......

09-05-2009, 06:35 PM	#11
Timmy Full Fledged Farker Join Date: 05-01-06 Location: Pewaukee, Wi.	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. __________________ Tim

09-05-2009, 06:36 PM	#12
Cliff H. is One Chatty Farker Join Date: 03-03-07 Location: Jonesboro Arkansas	Some believe that the bark is where ALL the flavor is. __________________ Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team

09-05-2009, 06:42 PM	#13
MrJP1957 On the road to being a farker Join Date: 07-02-09 Location: Anniston, AL	Some bark may be ok, but using too much may give you a bit of a bitter smokey taste. __________________ Getting old sure beats most available alternatives, at least here on earth.

09-05-2009, 07:15 PM	#14
bam is One Chatty Farker Join Date: 10-22-08 Location: Philly, PA	Bark on but have a small hot fire. A lot depends what u are cooking on. What are u cooking on? __________________ AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]

09-05-2009, 07:20 PM	#15
xjcrazy Knows what a fatty is. Join Date: 07-23-08 Location: Madison, Mississippi	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.