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Wood chuncks

GregCGregC Posts: 53
edited 9:13PM in EggHead Forum
I've been able to find some hickory and pecan for smoking. Should I remove the bark or is it ok to use as is? Right now it's still green.



  • Greg,

    The bark has some milder taste to it that could make for a nice flavor but it also burns easier vs. smokin' like the hard inner wood. Either way, dry it and "season" it before you use it. You want the tree resin moisture out of it as that can make the flavor bitter.

    Smokin'Stogies in Exton, Pa with my wife and our four dogs; Sully and Boo the Newfoundlands, Murphy the Irish Setter and Alli the Beagle/Lab mix. 

    Eggers Prayer-

    Our egg, which art in sizes, hallowed be thy smoke, thy will be grilled, at home as it is at eggfest. Give us this clay our daily brisket and forgive us our rubs, as we forgive those who gas grill against us, and lead us not to flashback but deliver us from overnighters. For thine is the grill, the smoke, the egg. Let's eat!

  • Carolina QCarolina Q Posts: 11,847
    Use the bark. Green is fine.

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • GregCGregC Posts: 53
    Thanks for the replys, doing a pork loin tomorrow.

  • FidelFidel Posts: 10,172
    Use it wet, use it dry, use it green, use it seasoned, bark on, bark off.

    It don't matter.
  • The Nike commercial says it best "Just do it" seasoned wood or green, both make smoke and add flavor. I have never been able to tell if my smolin wood was fresh or old :silly:
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