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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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09-07-2008, 09:58 AM
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#1 |
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Found some matches.
Join Date: 07-04-08
Location: SLC, UTard
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Will this be ok? Bark on wood
I am doing 4 beer can chickens today.
I have plum wood from my tree. Do I have to strip the bark off or am I being paranoid?  The pieces of wood are finger up to about an inch diameter. This is going in an electric smoker about dorm fridge size. thanks, Loptr |
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09-07-2008, 10:03 AM
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#2 |
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is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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This is one of the things that people disagree about. I never worrry about bark on the wood, and have never had bad Q from leaving it on.
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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09-07-2008, 10:03 AM
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#3 |
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Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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you should be fine as long as the bark is not rotted etc. if it can easliy be picked off, that may be an option, but I don't think it's necessary.
Here's two recent threads on the same topic : http://www.bbq-brethren.com/forum/sh...highlight=bark http://www.bbq-brethren.com/forum/sh...highlight=bark good luck !!
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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09-07-2008, 10:06 AM
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#4 |
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Take a breath!
Join Date: 07-13-08
Location: Savannah, GA
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Is the wood seasoned and dry?
If its still green, I would strip the bark and let it burn 30 minutes before meat.
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OTS Kettle, UDS, Sam's Gasser |
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09-07-2008, 10:07 AM
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#5 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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What BobF said. I have never worried about bark! Unless it's the neighbor's dog at 2:30am...
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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. |
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09-07-2008, 10:11 AM
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#6 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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No worries unless it is rotted.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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09-07-2008, 10:12 AM
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#7 | |
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Found some matches.
Join Date: 07-04-08
Location: SLC, UTard
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Quote:
Thanks for the responses. I will, "relax, dont worry and have a home brew." Loptr |
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09-07-2008, 10:37 AM
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#8 |
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Take a breath!
Join Date: 07-13-08
Location: Savannah, GA
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Sounds like the right idea. Have one of those homebrews for me.
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OTS Kettle, UDS, Sam's Gasser |
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09-07-2008, 11:12 AM
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#9 |
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is One Chatty Farker
Join Date: 06-22-08
Location: North Dallas
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I agree with those who dont much worry about the bark.
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Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM |
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09-07-2008, 11:42 AM
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#10 |
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Babbling Farker
  Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Name/Nickname : Gary
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I don't worry about the bark, if its dry go for it! If it has any mold, or fungus, etc. I'd do without it.
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Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip: |
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09-07-2008, 11:44 AM
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#11 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I'm with the camp that takes the bark off figuring it can't hurt to take it off and might hurt to leave it on.
Most Brethren leave it on, from what I can tell, however.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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09-07-2008, 09:53 PM
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#12 |
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is one Smokin' Farker
Join Date: 08-15-05
Location: Irving, Tx
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I'm with the 'it won't hurt a thing' crowd. Put it this way... If it falls off, I don't put it back on, but if it's on, I won't fight with it to remove it.
As with everything Q, a small hot burning fire and you'll be just fine. |
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09-07-2008, 10:32 PM
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#13 | |
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Babbling Farker
Join Date: 11-11-07
Location: Gone
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Quote:
Proper fire and wood tending is important once you have perfected everything else. Sticks that size should cause you no problems if there's no mold or moisture. Preheating is a good thing to do though.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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