Wood Bark

[Burntfood]

removed question

[Spinaker]

"In botany, bark refers to the complex layer of tissues that forms the outer covering of woody plants, including trees and shrubs. It's located outside the vascular cambium, the growth layer responsible for producing new wood and inner bark. Bark serves as a protective layer, shielding the tree from various threats like insects, disease, weather, and physical damage."

[realdocBBQ]

I would suggest.... leave the question up, people can discuss, we can all chime in, AND this contributes to the knowledge base for others who will undoubtedly be looking for similar info as well.

There are no dumb questions. Ok, yeah, sometimes, maybe, but hey, I'm dumb every day, in lots of ways. Don't sweat it, this is an accepting community as long as one is polite and helpful!

[Duanessmokedmeats]

Yeah, our bark is worst than our bite...

[HawkerXP]

or someone's jokes......

[bbqLuv]

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[LA Pork Butt]

In my reading so say it is bad, but I am sure all the top BBQ Top BBQ places in Texas burn it along with the wood in their offset smokers.

[PGH_RAM]

Someone here in The Pit (my CRS prevents me from providing a name) gave me the advice not to worry about bark on my wood chunks, so I don't. I haven't had a bad smoke yet. **fingers crossed and knocking on wood**

[Jessterr]

I will say this, though. I purchased apple wood chunks from a reputable supplier that probably most here have heard of or used. The chunks came with bark on, and I noticed that when getting my WSCGC up and running there would be about a 15-20 minute period of very heavy smoke, it even looked yellowish. Took me a while to figure out what was going on because I was typically using oak chunks at the same time, usually like one chunk each, or two of one type and one of the other. The oak chunks were bark-free center cut pieces that I had used a lot of previously. Then it occurred to me that in prior cooks the wood chunks I had used had been relatively bark-free, for the most part. So I removed the bark from all those pieces of apple wood and haven’t experienced the issue since. Was that ugly heavy yellowish smoke affecting the taste of the food? IDK, but I do feel better cooking without it, and won’t use wood chunks with any significant amount of bark on them in the future.