Just looking for a general opinion here on if you believe bark on you smoking wood makes a difference in the taste of your finished product.
Vote and post your reasonig below if you wish.
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I think if there is alot of bark on the wood and you are doing a short cook and do not let it burn off first and the bark smolders away and all the wood does not, some bark might be bitter and adversely flavor the meat.
Wheelz,
In my experience, bark does make a difference in some circumstances, but overall it does not. The exceptions are:
1. Never use the bark of Alder. It should be removed when it is being cut.
2. Bark that is loaded with mold.
3. Wood cuts made up of more than 30% bark.
smokemullet
In my experience, bark does make a difference in some circumstances, but overall it does not. The exceptions are:
1. Never use the bark of Alder. It should be removed when it is being cut.
2. Bark that is loaded with mold.
3. Wood cuts made up of more than 30% bark.
smokemullet
I agree.
I feel the barks smoke is to strong; Something like ribs, with less meat mass, get to smokey/bitter.
When preheating the pit, I don't take the bark off. The bark burns off quickly.
I feel the barks smoke is to strong; Something like ribs, with less meat mass, get to smokey/bitter.
When preheating the pit, I don't take the bark off. The bark burns off quickly.