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MACMAC Posts: 442
edited 8:19PM in EggHead Forum
Not to be confused with Char-Woody.[p]If one was to grind his own chips from branches in a chipper, wouldone be concerned with the bark in the wood chips. I have noticed the high priced stuff I buy does not have bark. I have a friend who has an apple orchard. I have an ample supply of small limbs. Does the bark make a difference in the flavor of the meat? Not only for fruit wood but all smoking woods. [p]Thanks in advance [p]MAC


  • SpinSpin Posts: 1,375
    MAC,[p]The thin bark of a limb will not affect the smoke flavor at all. The thicker tree bark can tend to harbor molds, lichen, and fungus. These can add an unwanted flavor to the smoke.[p]Spin

  • Mr BeerMr Beer Posts: 121
    I wouldn't be too concerned about the bark from apple. It tends to be rather thin and soft. You do however as Spin pointed out be concerned with molds, etc. on the bark. You also need to be careful with any oil that you may get from the chipper. I know of one brewery that makes a smoked porter and have a dedicated chain saw that they use to cut the wood they use for smoking the malt. They lubricate the chain with vegetable oil to avoid unwanted aromas and other byproducts from standard chain oil.[p]Mr Beer

  • MACMAC Posts: 442
    Mr Beer,
    GRRR...ATE Idea ! !! I could put vegitable oil in a new chain saw. Now if I could just get the thing to run on Gin I would be all set. Thanks for the post on the pics. OH and GOOOOO GREEEEEEEEEEN. Sorry Wolverine. If you was dare we'd be rootin' for yous. [p]MAC

  • sprintersprinter Posts: 1,188
    MAC,[p]I live near a peach/apple/pear orchard and take a trip up there during the pruning season to get set for the year on those woods. Have not ever had any problems with the barks being bitter at all. Seems like most fruit wood bark is relatively thin and soft. Store it in a cool dry place and it will last a long time.[p]Troy
  • MACMAC Posts: 442
    Do you chip it or burn it as small pieces?[p]MAC

  • sprintersprinter Posts: 1,188
    MAC,[p]It's typically in sticks that are about 1/4 inch in diameter and about 12-24 inches ling. I just cut the piecis into about 6 inch sticks, soak them, and use 2-3 in a cook. Hope this helps.[p]Troy
  • Mr BeerMr Beer Posts: 121
    Yeah, I'll be rout'n for your Sparties. Got to stick with the home state teams.......[p]Mr Beer

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