Bark on or off??

Discussion in 'The Smokehouse' started by FatBoy85, Nov 15, 2019.

  1. FatBoy85

    FatBoy85

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    Something has been nagging at me about bark on the wood or off when smoking. I have done both but unbeknownst to me, the wood apparently makes the food bitter tasting. Unless I’m not tasting it or whatnot, it hasn’t made much effect or I have placed wood in the smoker/grill and it burned off before I got the wood in or I placed it bark side up.

    This is about as much thought I put on this in awhile, but most of the time I used small “finger” pieces on top of burning charcoal and smoked my meals lightly. It adds flavors for sure but wondered who gets the bitter flavors and is it more wood specific?
     
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  2. BHags

    BHags

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    I have read, and it makes sense, that the bark absorbs all the outside impurities, dust, pollen, acid rain, whatever...The actual wood is protected from these elements. I trim off big pieces of bark.
     
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  3. FatBoy85

    FatBoy85

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    For some reason the bark isn’t crazy thick here. Just hard to remove on some fruit trees. Apple and plum for instance. I might have to work on cutting and splitting bark-less pieces. Trimming them as the bark doesn’t seem to fall apart like some others, even when dry. Cherry isn’t too bad, does tend to peel off much easier.
     
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  4. Mitch Newton

    Mitch Newton

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    I agree I like a light smoke whatever I'm smoking. You really don't need much.
     
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  5. MikeInMa

    MikeInMa

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    No bark when smoking here.
     
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  6. fuelrod

    fuelrod

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    I could see where a bunch of bark might add something you don't really want. Never really thought too much about it as I rely mostly on real wood charcoal, (some call it cowboy charcoal) for the heat and add some small split, like 1 inch sq x 6-8" "real" unburned wood for the smoke part. I've heard some talk about a clean smoke, especially for a long all day smoke. I take that as meaning wood that has mostly gassed off and is in more of a charcoal state. Now we grill with wood, and pretty much what ever's handy. In 10 minutes it's hard to get too much smoke.
    It seems smoking meat is a "continuing education" type of thing with a jazillion variables, all I know for certain is that I've never thrown anything away that came out of the smoker or off a wood fire:thumbs:.
     
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