Hickory bark

[Brauma]

Guys, would it be alright to put hickory sticks in the smoker for the flavor effect? Ive got a medium sized hickory in my backyard that I need to lop the lower limbs from. I'm assuming the true hickory flavor comes from the "meat" of the wood and not the bark. But, will sticks do? They are mostly bark.

 

[Brauma]

When I say sticks, I mean the tips of the limb on up to say 3" in diameter.

 

[beerguy]

Give it a try, if it works, then you can market them!

 

[Bill-Chicago]

3" is pretty thick.

I would cut them in 6-8" length, and let them dry 6 months. I have used a ton of 3" diameter hickory, coutesy of Mike G, with a little moss to boot. Good chit, and the bark is gone shortly after ignition.

Remember to preheat on top of the firebox, toss in the flame for insta light, and then the bark is not an issue

 

[Wayne]

I have been told that bark makes the meat bitter, but I have not noticed much difference myself. I have also been told that the wood should be pre-burned till the bark is gone, but I never do this (read the previous sentence). I have also been told that the wood should be dried till the bark falls off easily, and then you don't have to worry about either of the two previous sentences. I do avoid green wood but if I need it I use it I will, even if the bark does not come off easily. I would try your hickory and let the sticks fall where they may. If your roast is bitter then serve your backup roast instead. (You do always cook off a backup roast don't you?)

 

[Brauma]

Yeah right.

Thanks for the tips you guys. I'm getting there.

 

[BigAl]

When in St. Louis, I had a hickory tree in the front yard and I cut off small limbs and used them to smoke my Q, worked just fine.