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Old 11-17-2008, 05:34 PM   #21
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Hey Honcho..not sure who convinced you to debark your wood..but as James say in his narrative it aint a good plan. Near all the flavor of wood is found in the bark. If you go to the trouble to take off the bark you will be also making yourself some flavorless conditions on the meat. Person cooking with debarked wood might as well be cooking with cardboard boxes. Just my .02 of course. Sure other opinyawns will vary. As they say it just like an anus..in that everybody got one

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Jamesb your so rigth,,it takes more wood two burn 2 pits,, yes it is more work, but like the 1st member stated free wood, mine is not free ,, I get pd to cut it n haul it...I just wish I got some hickory more offten,,, with char. costing $4-7 a bag i don't find it the best value so i use what i got oak, cherry, & maple and NO soft wood not even to start it up
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Old 11-17-2008, 09:38 PM   #22
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intresting; i will 2x check 2 see if i'm wrong,, sorry,,, didn't no harm
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Old 11-18-2008, 06:08 AM   #23
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Only time you need to remove the bark is if it is wet and funky! Otherwise, I find it does not affect anything one way or the other. wm
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Old 11-18-2008, 06:45 AM   #24
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Yeah, smokin 5 cigars while you're cooking really brings those taste buds alive.
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Old 11-18-2008, 08:08 PM   #25
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Monty3777,

I made a video last February on fire management using my Bar-B-Chef offset smoker. The wind picked up the last few hours which caused my fire management to take a turn for the worst. Here is the link from last February.

http://www.bbq-4-u.com/forum/viewtopic. ... management
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Old 11-19-2008, 06:12 AM   #26
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Quote:
Originally Posted by Uncle Bubba
Yeah, smokin 5 cigars while you're cooking really brings those taste buds alive.
I don't actually EAT the stuff!
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Old 11-19-2008, 07:13 AM   #27
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Quote:
Originally Posted by Woodman
Quote:
Originally Posted by Uncle Bubba
Yeah, smokin 5 cigars while you're cooking really brings those taste buds alive.
I don't actually EAT the stuff!
So thats where Bubba learned it from...

I don't use wood with bark...don't care for it...but thats just me
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

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Old 11-19-2008, 09:38 PM   #28
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fire control - an old timers way,

I guess I'm just ANAL about my "Que".
I use a pre-burn barrel and in doing so I end up with NO nasties(phenols,soot,creosote,etc.). To me smoking is not the amount of smoke coming from the exhaust, but a barely visible wisp!
As others have said,"if it smells of smoke, it's smokin'"
In my honest opinion, charcoal and even chunk gives a definite taste to the meat that offends me.
Yeah, I know it's a lot more work and the neighbors look at me as if I were NUTS,but do I care-NOT
All the folks I've ever served my "Q" to have raved about the taste when you have something good, why screw with it
With embers you can control your heat easier than with charcoal and have none of the offensive taste. But , too , I like being DIFFERENT!!!
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Old 11-20-2008, 07:11 AM   #29
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Arent' the embers just lit charcoal
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 11-20-2008, 10:58 AM   #30
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Re: fire control - an old timers way,

Quote:
Originally Posted by bbqfans
I guess I'm just ANAL about my "Que".
I think we all are - that's why we spend so much time reading internet forums in an attempt to find the best way of going about making as good a product as possible.
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