Swindon_Ed wrote:It's interesting that he says that you can use it, but then he also talks about how the oak that he uses has been drying out for 18 months, which kinda makes you question his comment about unseasoned woods.
Completely agree. This was the first time I am hearing this.
Gary Morris wrote:Does the bark burn well also? I remember a thread saying the bark can also leave a bitter taste on food
I remember reading that post as well. What I think I might try at some point is to strip the bark off this cherry wood I have and give that a go on some chicken.
Thanks folks. great talking this stuff through and learning from everyones experiences.
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