sorry if this has been asked before...

[drewan]

but bark on or off when it comes to wood and dry seasoned or fresh cut?

[blues_n_cues]

it's personal choice.
i debark any moldy wood but most of the time i leave it on. i usually preburn it anyway.

as far as seasoned or unseasoned -
fruit woods & nut woods like pecan & hickory i use fresh
mesquite,oak,& maple seasoned- i also never trim maple trees during sap season.

i don't mind green mesquite but most people can't handle it.

hope it helps.

[Meat Hunter]

As a rule, seasoned wood is the way to go, but like Blues said, he likes some to be green. I have read where others will do that as well.
Your going to have more of a while smoke if using unseasoned wood as the moisture needs to be burned off.

When I used my stick burner, I used dried wood AND preburnt most of it. I also got rid of any molding or loose bark as it just seemed to add to the ash pile.

[drewan]

Thanks guys I was just wondering.
drewan

[Wingman]

I leave bark on but I also leave my door open on the offset firebox when I forst add it. Since my cooker is 1/4" steel and insulates well I don't lose that much heat in the main chamber and it allows extra air and hotter fire to catch the new wood and get it burning. After a few minutes and it is burning good, I close the door.

[drewan]

Thanks Wingman.
The reason I asked was a few years ago I buit a big smoker and used some fresh cut apple wood and got alot of soot from it .
drewan