low-n-slow wrote:

>
> The bark was nice and crunchy too. My only disappointment was the
> taste of the bark, which was slightly bitter, and Ed's point above is
> duly noted. Another cause may also have been some of the wormy, rotten
> wood I used.
>

I'd attribute the bitterness to using wood instead of coals or
charcoal. When I was smoking butts and ribs in my laid up pit, I'd burn
my wood chunks outside, transferring just the coals to the pit. IMHO,
that burns off the creosote and other undesirable flavors, leaving a
much sweeter wood flavor. The Bradley electric smoker does this as
well, but by keeping the wood temperature under its combustion point.

When folks burn wood chunks in a gas grill or add them to a burn for
more flavor, it's my belief that while they still give off the creosote,
that the amount and duration is minor and thus it works for small,
brief, batches. However, when you do a long "low and slow" smoke, it
adds up and you can taste it. I still use dry wood chips in foil for on
the grill, but would either go to charcoal or preburn for a longer time.

Of course, it could have been the burning termites, but I doubt it.
<Grin> Back when I smoked cigars, I'd occasionally get one with worms.
The worms were, in fact, little beetles about the size of a match
head. When I'd be puffing away and the fire would reach one, it'd pop
and I'd get a charcoal-flavored puff of tobacco smoke. The smoke from
the beetles wasn't bitter, but did somehow make me think of liquid
smoke. <grin>

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