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?