Hello. Well some of you know I am off my game but smokewood made a comment which got me thinking. Bark on smoking wood or no bark; and why? IF the bark is as dry as the wood ( and it must be ) then why remove? The oils are in the bark as well as the wood. SO! I won't offer my opinions. I don't want to start an argument. I don't want USDA, FDA or ANY other alphabet organization statistics; what I want is practical experience as to TASTE. Just TELL me if "in your experience" bark on or off changes the TASTE of the food. Food safety is PARAMOUNT but I don't think this subject falls into that category. SO! As "TASTE" then becomes our main concern?????? Hope our members across the pond will help on this one. Keep Smokin!