Our apple tree snapped off another limb (second one this summer, wow the fruit trees are heavy laden this year) and we gathered some sticks and 3" chunks for the smoker. I'm a noob at smoke-cooking. Some say the smoking' wood should be barkless, others say no matter. How about the skinny 3/4- to-one inch dia. sticks, they have a higher percentage of bark-to-wood ratio... are those usable too? Should smoking wood have bark removed?