Smoke Wood


 
D

Derek B.

New member
I have a question about keeping the bark on your smoke wood. I read that you should always remove the bark from the wood or there could be a sour taste to your food. I have been doing this on all my smokes and have had great luck.

Today I was at a local BBQ establishment and saw them loading up the wood in their smoker for the first time. I noticed that the chunks they were using had a ton of bark on them and I've never noticed a sour taste to any of the food I've gotten from there. The main reason that I'm asking is because I'm starting to have quite a pile of wood that I don't feel like de-barking and I was wondering if I could just use it the way it is? Anyone have any thoughts on the matter???
 
meh, it's just a preference.

I did not like the smell when I did a test burn with just oak bark. But don't notice it with bark-on chunks.

IMO, just use it as is and save yourself some work.
icon_wink.gif
 
Derek B.. where were you at, maybe i've been there.

I think a greater concern is too much wood or the wrong wood. If the bark looks funky, i may pick it off, but otherwise leave it.

maybe have one chunk with bark and see if it changes the taste. Next time make it 2 chunks...
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Durso:
Derek B.. where were you at, maybe i've been there.

I think a greater concern is too much wood or the wrong wood. If the bark looks funky, i may pick it off, but otherwise leave it.

maybe have one chunk with bark and see if it changes the taste. Next time make it 2 chunks... </div></BLOCKQUOTE>

I stopped by a place called Kenny's Ribs and Chicken. They've got a few different locations in Illinois and Indiana. They've got a great deal on a rib tips and hot link combo on Thursday's for $5. The quality of the food is hit or miss. Sometimes their ribs/tips are awesome and sometimes they're really dry. Got a good batch today!

On a separate note, I think I'm going to try my next smoke w/ some of the bark on to see if there is any markable difference. Thanks for the feedback.
 
As long as the wood is seasoned properly the bark shouldn't be a problem. I use maple with the bark on it from my bush that is dried 6-12 months and never had a bitter or funky taste from the wood.
 
I've heard of Kenny's.. it's on my list.

I pass sweet baby rays everyday on my way to and from work. Summer days riding my motorcycle.. early morning and you smell the wood..

Have you made it up north to Smoque on pulaski? or to Smoke Daddy on division? there is another place that is escaping me right now.. son of a gun. i can't remember it.

Also.. this is for you: http://www.youtube.com/watch?v=oqrtoFWglMY
 
I did debark all of last years apple wood suply before drying. Then after that pita i asked around here and i would not go thru the trubble of debarking again.

Dont think it matters at all!

As Dave said - "Don't worry about hacking off the bark unless it's wet or moldy, and easily knocked off"
 
So I wanted to do a smoke where I thought I'd be able to taste the difference if leaving the bark on would make any difference. I decided to go with some baby back ribs. I used a few chunks of some apple wood that I hadn't de-barked and did my normal smoking method for ribs(around 225 w/ out using foil till they're done). I like sauce on my ribs, but I left one rack dry to see if anyone would taste the difference. Long story short, I don't think that leaving the bark on made any difference in the taste and neither did anyone who got to try them. Thanks for everyone's help!
 
You must log in or register to reply here.

 

Back
Top