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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
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.

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