British BBQ Society Forums

Morning,

I've just been sent some wood samples to try and they're totally covered with bark, not split logs with no bark as i usually get.

I think i read somewhere that you shouldn't use wood for smoking if it has bark on it?

Is this true, does it make a difference?

Thx

I prefer bark off unless its really seasoned and dried out

Is it likely to make a difference to smoke flavour?

I've heard it doesn't matter.

maybe put it bark down into the fire and let it burn it off first a bit and then put your food on.

Just try it and see what happens.

Can't imagine that busy smoke houses bother in the US.

Maybe some barks are worse than others.

I've seen episodes of Pitmasters where they throw in whole logs with bark mid cook to maintain temps so I'm sure if it's natural it's no issue.

I cook on a large offset using oak, and I've never had a problem using seasoned logs with the bark still on them.

Cool, I won't strip the bark off then... Job saved

Thanks

Remember they use "Seasoned Wood" so very low water content which includes the bark too hence the reason its left on.

If the bark is thin then leave it on. If it it thick and pulls off easily then remove it. Providing that it is not too thick you are unlikely to taste and difference on or off.