Ok now I know forever our mantra has been to remove the bark. But I just want to ask this again, is it really necessary?
The reason I'masking is two fold.
First and foremost, I've been watching all the BBQ that Food Network has to offer and ALMOST EVERY time they show pitmasters, and not the backyard variety mind you but the pro restaurant types, they show them using whole logs with the bark STILL ON.
What is everyones opinion?
Second is that I found out that I have access to enough Hickory to last me a lifetime but its all still standing with the bark on it.