The skinny on bark? Soaking chunks?

[doc]

Ok, so I'm a little confused on the whole bark debate, seems to me that there are some woods where bark is ok to leave on and some not. Is there a good rule of thumb as to when to leave on and when to avoid?

Also, do you reccomend soaking wood chunks? Does it help them to smoke longer?

 

[hawgheaven]

Some do, some don't. Try it both ways to see if you can detect a difference in flavor. Some say it ruins the smoke...

Another some do, some don't. When I first started smoking, I soaked them, but found it to be of little to no help. I noticed no difference in burning time. Seasoned wood doesn't soak up much water anyway, so if I were you, I'd forget the soak.

Hope this helps!

 

[pne123]

here is the latest thread on soaking wood.
http://www.smokingmeatforums.com/for...3080#post63080

I soak little pieces even though in my mind I know it does not matter.

 

[doc]

Thx for the tips Hawg, ordered some wood without bark on it, sounds like good quality stuff. I'll skip the soaking, with me lord knows the less variables the better!

 

[ajthepoolman]

If you are dealing with chips, I soak them. If you have chunks, then soaking is just a waste of water. My two pennys.

 

[deejaydebi]

Doc -

With bark it seems to depend on the type of wood. I use alot of oak, hickory and mequite with bark and without I don't see a difference. I also use alot of cherry, apple, and apricot and DON'T see a difference. I have heard people say the light wood barks give off bad flavors but I haven't found it yet. Maybe I haven't used the bad wood barks yet?

As for wetting wood. I've done both. As AJ stated I'd dampen my chips and saw dust just to slow it down a bit but not my chunks. It only delays the time it takes to burn a bit - like a fuse. Put the wet ones near the bottom and it'll save you a bit a of time between refueling.

Good Luck!

 

[brennan]

I think that all soaking chips or chunks only adds steam to the mix. as far as the smoke is affected with bark, your guess is good as mine.

 

[doc]

So Debi, you are saying that the bark imparts bad flavors in the light woods?fruit woods? Apple, cherry and the like?

I am excited to get a hold of something other than hickory! Cherry and maple on the way...

 

[deejaydebi]

Sorry I'm am a bad typist. No I don't detect anything bad with the bark on anything I've smoked with but some people don't even like hickory and mesquite I do just use it lightly and don't try to test the fire department!

I will edit my last post - again sorry for the confusion!

 

[richoso1]

In the past I used soaked chips in my indoor stovetop smoker. The stteam actually helped in the cooking process, while the meat absorbed the smoke flavor. Although I don't think you need a lot of steam whenever your smoking, it does help control the burn rate.

 

[smoke freak]

I try to knock the bark off but dont worry if I cant. Never could tell the difference.

As for soaking wood I want my wood dry to give me a clean burning fire that doesnt smolder. Get cleaner smoke that gives cleaner flavor. I used to keep a bowel of wet chips around for when my fire got too hot but that causes smoldering so I dont do it any more. Master the fire. Keep it clean.

 

[peculiarmike]

I have not found bark to cause any problem.
I do not soak any wood, chips or chunks.
Works fine for me. (And THAT is the deal.)

 

[smokincowboy]

I was wandering the same thing thanks for asking a great question and for all the advise. I cut my wood and dont take off the bark.glad it is ok

 

[gypsyseagod]

i just throw it on & burn it- werks fer me.

 

[mwc115]

Good post. I was just going to ask this question but here it is! My friend at work has a mesquite tree and just had it trimmed so I told him to drop off a bunch of the branches. It's 110 here... so I expect it to be ready, say, next week. I just didn't know if I should take the bark off. Excellent, bark on I say.

I like my stuff smokey, I did notice that using this rancher charcoal vs. the bbq galore lump I don't get as much smokey taste so I'm going to use some more chunks to make it even better.

Man, my old house had a mesquite tree too. They grow like damn weeds here in AZ. I would have had an infinite supply!!!

 

[ajthepoolman]

I don't think that even 110 is enough to dry wood out in a week. Any other wood burners here that can offer advice? I would hate to see you get a thick layer of creosote on the inside of your machine.

 

[bigarm's smokin]

Your right, drying wood takes months, not weeks. Terry

 

[gypsyseagod]

i found no taste(not suprised) in lump coal. if yer in az w/ 110 plus & 0 humidity- unless yer where it flooded- cut split mesquite should be ready in 4-5 months. i got a drying room i'm building & it'll still take a while for wood ( in kentucky- no skeet here)but home back in texas- not this wet year- ya can burn it right of the bush.just go by 1/2 for the creosote.

 

[cayotica]

I buy kiln dried firewood when on sale in winter about $4 for 15+lbs of hickory, oak and pecan in the end it all tastes the same to me.