Smoker: Lyfe Tyme Offset. Firebox 16" Diameter X 16" Long. Cooking chamber 16" Diameter X 32" Long
Grill: Lyfe Tyme 16" Diameter X 24" Long.
Thermometer: Maverick ET-732 and XR50
For smoking, I am a committed stick burner.
For grilling, it's all about charcoal. Almost always HEB brand mesquite charcoal. If not that, then Kingsford mesquite charcoal.
If the wood I'm using has bark, I let it burn off before starting to cook. Then as I add wood, I only add splits that have no bark. Just my method, not saying it is right or wrong. Pecan in particular needs to be well seasoned or a bitter taste can definitely result. Don't bother asking how I know, it's not that hard to put two and two together. We learn a lot from our mistakes!
I have noticed in smaller setups that bark, if not dry, can cause a sulfer-ish flavor. In bigger pits I could never tell the difference. But I say if it's seasoned, bark won't hurt anything.
I try to remove the bark if I can, but I don't go too far out of the way to do it. If I can easily remove it, then I rip it off. Otherwise, it goes in the fire.
Thank you all! Looks like it will be well seasoned with bark on. This reminds me of the time I asked "Dad what do girls think about" I'm still confused by that answer too.
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