I've seen wood advertised w/o bark. I have been using cherry/hickory chunks for years with bark on most of them. Is there a significant improvement with the all wood chunks? I'm wondering if the increased price is worth it.
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I've not noticed a difference.
If you acually burned much wood and thought you might have rotted areas,poison sprays on the bark,wet bark,your dog urinates on it constantly,then some thought might be given to removing the bark.
Otherwise ,just toss it in the fire box and get on with cooking something.
Otherwise ,just toss it in the fire box and get on with cooking something.
The only thing I’ve seen stir up as much controversy as to use wood with bark or not to use wood with bark is which tastes better a brown chicken egg or a white chicken egg
If the bark is firmly attached with no rotting layer between it and the wood it shouldn’t pose a problem or be a concern
If the bark is firmly attached with no rotting layer between it and the wood it shouldn’t pose a problem or be a concern
I had some hickory once with bark half to three quarters of and inch thick. Smelled horrible when it started to smoke so I took it out of the smoker box (very quickly) and threw it away.
Also, didn't I read somewhere where cherry bark should not be used due to some chemical compound in the bark that is not good for human consumption?
Other than that I think the use of bark is fine. When in doubt, check it out first before you use it on a piece of meat.
Also, didn't I read somewhere where cherry bark should not be used due to some chemical compound in the bark that is not good for human consumption?
Other than that I think the use of bark is fine. When in doubt, check it out first before you use it on a piece of meat.
I have not tried this yet. Can you tell me which flavor should I taste first to know how does it taste?