Bark or no bark?

[Cheech and Chong]

The latest batch of wood I got delivered has a lot of smaller size splits from branches. 3 to 4 inches in diameter with the bark on. Do you guys have a preference about using wood with bark? Any difference in smoke?

Thanks

 

[frayedend]

I don't notice much difference, although the bark seems to be a bit bitter when it is first getting ignited. I would not waste time trying to remove it. But when I get splits that are well seasoned and the bark is peeling off easily I will remove it.

 

[sandro]

I leave it on. I haven't noticed a difference in taste

 

[SirPorkaLot]

Bark is wood too, burn it!

 

[BBQ Freak]

I leave the bark on and food tastes the same .

 

[SMOKE FREAK]

If the bark comes off easily, take it off.
If not, don't waste your time. Just burn it.

 

[1MoreFord]

If it is coming off, then take it off but throw it in anyway and burn it.

 

[Monkey Uncle]

The only time I've had a problem with bark was the one time I tried to use a bunch of hickory twigs in lieu of proper smoke wood chunks. The twigs had about as much bark as wood, and it proved to be too much. Gave a bitter, overly smoky taste to the meat.

Never had an issue with leaving bark on when I'm using normal sized chunks in the WSM or splits in the COS.