Lee-Rowlands
TVWBB Member
I am lucky enough to be able to cut and store my own smoke wood.
Now during this process I don't strip the bark off to season the timber and some of the wood goes onto the WSM with it still on.
Is it best to burn the wood without the bark or doesn't it matter?
I can't say I've noticed a difference in the taste of the food when I've left the bark on, although my food hasn't been judged to competition standards so I don't know if it would make a difference at that level.
So then, is it to be Bark on or, Bark off?
Lee
Now during this process I don't strip the bark off to season the timber and some of the wood goes onto the WSM with it still on.
Is it best to burn the wood without the bark or doesn't it matter?
I can't say I've noticed a difference in the taste of the food when I've left the bark on, although my food hasn't been judged to competition standards so I don't know if it would make a difference at that level.
So then, is it to be Bark on or, Bark off?
Lee