apple wood

[Geoff Smith]

I've heard it both ways, maybe the experts can tell me. bark or no bark on apple wood?

 

[Mike Drewery]

I don't think it matters much. I use it with bark routinely, same with my peach, pear, cherry and hickory. or pear

 

[timothy]

Like with any fruit-wood, if the bark shows signs of mold or mildew I'll either remove it or do a quick burn-off in the chimney, likewise if I'm unsure if the tree was sprayed with a topical chemical like pesticide.

Tim

 

[A Cleland]

Unless you get an unusually large hunk that has extra thick bark, it makes little to no difference. Same holds true for most all smoking wood. The bark is where the "bitter" comes from. Most packaged and sold brands are suitable as purchased. Where you have to be careful, is when collecting your own wood to smoke with. Take extra care to remove as much bark as possible, and make sure that the wood has sufficient time to dry out before using. Uncured wood is the number one cause of "bitter" smokes.

 

[Bruce Bissonnette]

Doesn't really matter to me unless it has some type of mold or discoloration on it, or the bark is unusually thick, then I might look for a different chunk.

 

[James H]

bark and all, plus apple has a very thin bark anyway

 

[James Mundy]

I just chuck it in, bark and all. Except if it's got mould on obviously.

 

[Carl H.]

Somewhere I heard of a guy who smoked with no wood, just bark. That's when I stopped worrying about it.

 

[Ray Crick]

I use it all - never had a problem.

 

[Tony R]

I just chuck it in, bark and all. Except if it's got mould on obviously.

Ditto what James said...