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I recently read in a newspaper article that wood used for smoking should have all the bark removed before use. CS supplies wood (hickory, cherry and apple) w/bark on, thus I figured it was A-OK. While the cherry and apple produce a flavorful, mild smoke in my 009, my wife complains the hickory wood yields a somewhat bitter smoke flavor, especially with chicken. Would removing the bark of hickory reduce the bitterness she dislikes? If not, is there a different wood that would yield a stronger smoke than C or A, without the bitter aspect? Thanks in advance!
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You may be using too much wood. When I first got my CS I had a few cooks that were a little bitter, but once I discovered how little wood the CS needs in order to produce a nice product I have never had anything bitter come out of my CS. I usually only use 1 chunk of wood and never any more than 2 or 3, even with large pieces of meat like pork roasts. I only use 1 chunk with ribs or chicken, especially with chicken as it seems to absorb the smoke flavor a lot easier. Beef roasts use about the same amount of wood as pork roasts (1-2 chunks).

Experiment with different kinds of wood, bark on or off, and different amounts of wood until you find what works for you, and record your results, whether good or bad, so that you learn from your mistakes and can repeat your successes.

G'day,

Micah from Oz (Australia)
I have found that if I do not have the chicken up too high on the top rack so that it is not blocking the flow of the smoke out of the top vent hole, that I have not had any bitter taste. I had a turkey that was set up too high and it did block the vent hole but I caught it in time. Also as mentioned by others you may be using too much wood.
I have found that Maple is very good for poultry and Oak is one of my favorite woods to smoke beef with. I bought a half Jack Daniels drum (Oak)at the local hardware / landscaping store for $25 and cut it up into small pieces. I put two pieces into the woodbox for brisket and it comes out perfect. With a little work involved in breaking the drums apart and cutting the wooden slats up I figure it cost me from $.50 -$.75 pound for the wood. No more than the cookshack uses it should last me for many years.
When I cut the barrel up I could distinctly smell the Jack Daniels whiskey. I can also smell the Jack Daniels when I open my wood storage container.
I have not really noticed a difference in the taste of the meat. Someone with a more subtle taste bud might be able to tell the difference.
I know they use to sell bags of the Jack Daniels chips in some of the chain stores and I have bought a bag before but only used it to help cure out some SID (moonshine) when I lived overseas. That in itself is another story.
Basically they sure make some good beef brisket and smoked sausages. For poultry & pork I have mixed and matched them with apple, cherry & pecan and everything has all came out mighty tasty.
Tahoe,

Back to the original question.

I've heard you should
I've heard you shouldn't

Me, I leave the bark and and I've had no issues with it over the years. I figure its a WHOLE lot of trouble to try and remove it and since I've had no problems.

Can you find the article you mention, on the internet? Was it a newspaper article, you probably can.

Smokin'
quote:
Originally posted by SmokinOkie:
[qb]Tahoe,

Back to the original question.

I've heard you should
I've heard you shouldn't

Me, I leave the bark and and I've had no issues with it over the years. I figure its a WHOLE lot of trouble to try and remove it and since I've had no problems.

Can you find the article you mention, on the internet? Was it a newspaper article, you probably can.

Smokin'[/qb]


I tried to find the article in the Tahoe Daily Tribune but unfortunately, no luck.

Confused Confused

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