{"id":1672,"date":"2020-02-05T03:10:51","date_gmt":"2020-02-05T08:10:51","guid":{"rendered":"http:\/\/www.smokinlicious.com\/blog\/?p=1672"},"modified":"2021-08-25T12:15:44","modified_gmt":"2021-08-25T16:15:44","slug":"to-bark-or-not","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/to-bark-or-not\/","title":{"rendered":"COOKING WITH WOOD BARK- TO BARK OR NOT?"},"content":{"rendered":"
\"In

In the Wood Bark or Not debate, this Diagram shows the two key elements of the tree that can effect your Barbecue results. Smokinlicious\u00ae only harvests wood from the heartwood of the forest grown tree and recommends that cooking with wood bark not be done.<\/p><\/div>\n

If you rely on an outside source say a firewood supplier, you may want to rethink cooking with wood bark. <\/a><\/span>Share on X<\/a><\/span><\/h4>\n

\"Listen<\/p>\nhttps:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/TO-BARK-OR-NOT-BLOG-AUDIO-2.mp3<\/a><\/audio>\n

COOKING WITH WOOD BARK – TO BARK OR NOT?<\/h2>\n

<\/p>\n

Is Cooking with Wood Bark Okay or Should I go Bark-Free?<\/em><\/strong><\/h2>\n

I\u2019ve heard all kinds of reasoning for cooking with wood bark by leaving the bark on: it burns up right away so you don\u2019t need to worry.\u00a0 It\u2019s what gives the flavor to foods<\/a>.\u00a0 It\u2019s what gives the color to smoked and grilled foods.\u00a0 It is the essence of BBQ!<\/p>\n

Well, my intention is to simply provide you with more detail about what is in the bark and then you can decide for yourself if you want to include it in your wood-fired cooking method.<\/p>\n

\"Chef<\/p>\n

What Is Bark?<\/em><\/strong><\/h2>\n

There are two types of bark in every tree: living bark which is called phloem<\/em> and dead bark called rhytidome<\/em>.\u00a0 For today\u2019s discussion, I am only focusing on the rhytidome<\/em> or dead bark which is the outer bark layer.<\/p>\n

Outer bark\u2019s main purpose<\/a> is to protect the wood tissues against mechanical damage and preserve the wood tissues from temperature and humidity variations.\u00a0 Bark chemistry is much more complicated than wood tissue chemistry but let\u2019s cover the basics.<\/p>\n

Chemistry of Bark<\/em><\/strong><\/h2>\n

Outer bark has high concentrations of pectin, phenolic compounds, and minerals.\u00a0 Although the exact chemical levels vary by species, the location of the tree, the age of the tree, and growth conditions of the tree let me list some of the common extractives:<\/p>\n

ethyl ether<\/em> \u2013 a common laboratory solvent as well as a starter fluid component<\/p>\n

dichloromethane <\/em>\u2013 common compound used in paint strippers and degreasers as well as to decaffeinate coffees and teas<\/p>\n

calcium oxalate crystals<\/em> \u2013 a calcium salt found in plant materials with a link to kidney stones in humans<\/p>\n

Air Pollutant Meter<\/em><\/strong><\/h2>\n

For many years, university and research facilities around the world have used tree bark as a bioindicator of air pollutant levels as the bark is highly porous, rough, and high in lipids making its surface ideal for absorption.\u00a0 It\u2019s been proven that tree bark soaks up airborne gases and particles.\u00a0 In fact, in my own home state of New York, the Niagara Falls area trees have been noted to have significantly higher levels of Dechlorane. Plus, a flame retardant chemical that is produced by a factory in that city.\u00a0 How much higher?\u00a0 Several thousand<\/em><\/strong> times higher!<\/p>\n

After many decades of non-regulated chemical use in various products \u2013 think pesticides, flame retardants, building material preservatives, etc. \u2013 and with the subsequent halting of production of many of these highly toxic chemicals in the 1980s and 90s, research now shows that as those chemicals evaporated, they became airborne particles.\u00a0 Those particles landed and were absorbed by the outer tree bark<\/em>.<\/p>\n

Temperature Fluctuation- Cooking with Wood Bark
\n<\/em><\/strong><\/h2>\n

<\/p>\n

My experience with cooking with wood bark by using bark-on woods has been that bark results in temperature control issues.\u00a0 Often, when the bark combusts it does so in variable levels, producing a short burst of elevated temperature.\u00a0 This is likely due in part, to the chemical air pollutant particles that have settled into the outer bark layer.\u00a0 Knowing that bark harbors impurities that the tree is exposed to, I hypothesize that there likely are other particles, likely transferred via air as well as direct contact from the carrier (think animals, humans, etc.), that are absorbed by the tree\u2019s bark.<\/p>\n

Change of Taste- Cooking with Wood Bark
\n<\/em><\/strong><\/h2>\n

Just as lighter fluid can add unpleasant or at the very least a distinct taste difference in foods cooked over product lit with lighter fluid, I caution that some of you will also find an off taste to food when cooking with wood bark is an element of your wood cooking method.<\/p>\n

If you are lucky enough to have a source of wood within your own property, that has no neighborly contact with chemical industry, and you feel confident that the bark-on wood is safe, then the choice to cook with it may be easy.<\/p>\n

\"Chef<\/p>\n

Can you use bark in a smoker?<\/em><\/strong><\/h4>\n

Cooking with wood bark isn\u2019t at all a good thing! \u00a0A tree\u2019s bark is its outer skin which protects it from exposure to external elements like mold and harmful chemical air pollutants. This should not be confused with the dark outer layer found on smoked foods- this is not harmful. Tree bark cooking wood is not a healthy choice and could be tainted by even trace amounts of pollutants that have been absorbed over a tree’s life.<\/p>\n

We hope you found the article interesting and helpful.\u00a0 Leave a comment or suggestion as we\u2019d love to hear from you so we can bring the information you\u2019re looking for.\u00a0\u00a0 And don\u2019t forget, follow us and subscribe so you don\u2019t miss anything!\u00ad\u00ad<\/p>\n

 <\/p>\n

 <\/p>\n

<\/p>\n

\"More

More related reading on why we aren’t a proponent of cooking with wood bark see our smoking & grilling tips & techniques in our blogs directory!<\/p><\/div>\n

Additional Reading You May Like:<\/strong><\/em><\/h2>\n

10 Thinks To Consider Before Purchasing Wood For Cooking, Grilling & Smoking<\/strong><\/a><\/h3>\n

-THE BALANCE OF WOOD LIGNIN IN BARBECUE<\/a><\/h3>\n

-APPLEWOOD \u2013 WHY WE DON\u2019T USE IT! \u2013 HERE\u2019S WHY<\/a><\/h3>\n

<\/h2>\n

<\/h2>\n

SmokinLicious\u00ae products referenced in this blog:<\/h2>\n

Smoking Wood Chips- Grande\u00ae Sapore<\/a><\/span><\/h3>\n
\"Dr.

Dr. Smoke is very biased on the topic of cooking with wood bark. Bark can add impurities to your wood cooked or smoked food. We are a NO BARK proponent in the “Bark or Not” debate!<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

SmokinLicious blog: Using bark or no bark smoking wood to smoke foods? We provide some guidance on this universal question. We discuss the impurities contained within the outer bark of a tree and why it should be removed prior to use for cooking or grilling. The are heat variations caused by bark that will cause issues within a smoker. There could be product flavoring alteration caused by what is contained within tree bark. <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138,1,3,264],"tags":[40,36,60,175,151,93,157,126,34,77,27,26,117,32,41,76,58,33,90,61,39,165,166,59,135,125,37,35,31,30,111,24,54],"class_list":["post-1672","post","type-post","status-publish","format-standard","hentry","category-cooking-with-wood","category-general-smoking-information","category-smoking-tips","category-wood-science","tag-alder","tag-ash","tag-barbecue","tag-barbecue-smoking-wood","tag-bark-on-wood","tag-bbq-smoking","tag-bbq-wood","tag-bbq-woods","tag-beech","tag-charcoal-grilling","tag-clean-product","tag-cooking","tag-cooking-wood","tag-culinary-quality-wood-products","tag-grande-sapore","tag-grilling","tag-hardwood","tag-hickory","tag-meat-smoking","tag-outdoor-cooking","tag-red-oak","tag-smoker-wood","tag-smoker-wood-chips","tag-smoking","tag-smoking-wood","tag-smoking-woods","tag-white-oak","tag-wild-cherry","tag-wood-chips","tag-wood-chunks","tag-wood-cooking","tag-wood-fired-cooking","tag-wood-flavored"],"yoast_head":"\nCOOKING WITH WOOD BARK- TO BARK OR NOT? - Smokinlicious\u00ae Smoking Wood Tips<\/title>\n<meta name=\"description\" content=\"Simply said- cooking with wood bark should NOT be done! 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