wood smoke flavor

[mark myers]

Is there a deference in flavor when smoking with bark on the wood compared to bark off. I use mostly Post Oak or Hickory.

 

[old sarge]

Some say bark adds bitterness, some say it doesn't. I never wooed about it when I used the old offset.  But before I went electric, I read the various forums on smoking to include the forums at CookShack and SmokinTex - Smokin-it did not have a forum -and I went the no bark route that seemed to be most popular.  And I trim what bark there is off of the wood.  Just my preference.

 

[mark myers]

Thank Old Sarge. I think i will go the no bark route also.

 

[smokeasaurus]

I also go no bark.

However I have some Texas Post Oak that I will hack up and they have a little bark but no problems so far

 

[barelfly]

I’ve mostly used non bark, so can’t really help on the difference. I have some stuff I picked up from a BBQ shop, small little chunks that do have some bark, but I don’t know if I would tell a difference with the amount of bark that is on the chunks. But like Old Sarge said, the fire burning stick burners, I think it doesn’t matter.

 

[Pork Belly]

I am going to share with you a trick that was served me well for neatly 50 years. If you are cooking with wood, taste it.  Just chew a piece for a few seconds, you will figure it out quick enough,

This was first learned roasting marshmallows and hot dogs but it applies to smoking. Sounds goofy  but it works.

Don't be scared of some bark it smokes just fine. I have heard from enough people that Green alder bark should be removed when smoking fish, that I trust their opinion on it.