Wood chunks. Yes or no?

[bbq_esq]

I have been using chips in the PBC - apple or cherry for the past year. I used some mesquite chunks early on but I found the taste too overpowering. The fruitwoods are more in the background. Not sure if this goes against PBC wisdom or something. Don’t see why chunks wouldn’t be fine though?

[Finster]

I'm not a fan of mesquite either..

[smokin fool]

Not a PBC owner but I've gotten into the habit of using both, 2 maybe 3 chunks of cherry, pecan would be first choice if I can find it, and 2 handfuls of maple chips.
Really like the smoke profile I get from this combo.
Hickory and mesquite are the cornerstones of smoking but I can't remember the last time I used either of them.

[valvoline10fan]

yes wood chuncks my fav is red oak w/ tri tip aka santa maria style but meat prices here in calif are too pricey for that , hoping tri tip prices will become affordable again ... some day i hope

[RichieB]

I use them in the PBJ when the cook calls for smoke. I like fruit, Cherry & Apple with the likes of BBR's and Country Style Pork Ribs. With beef roasts on long cooks, I go to Mesquite or Hickory. Everyone has their own preference, whatever you like is the right answer. And, I really like Pecan when I'm hanging a chicken.

[Thomassen]

I use Post Oak chunks when I'm cooking a brisket or beef short ribs. I'm working in the Central Texas style.

[mnavarre]

I find that it's really easy to over do it with smoke, at least in the PBJr. I stick with fruit woods, pecan, oak, or maple. Hickory gets bitter if you use too much, mesquite is... mesquite. I also use about half as much in the PBJr. as I'd use in the kettle, just a couple of smallish chunks does the trick.

[cashelton]

Finster I think it helps, especially with mesquite and hickory chunks.

[hogdog6]

I always use chunks in the bottom of the basket then top off the charcoal. That way they will start to smolder but not ignite while going through the lighting process. I generally use oak. Works for me.

[TripleB]

I use chunks in the PBC because I use the PBC exclusively for pork. However, the type of wood, IMHO, does not matter since wood chunks are kilned dry and not seasoned. Peach, pecan, oak, cherry……no difference.

[DennyWoo]

PBC user. I mostly use Pecan for beef and pork. I will use cherry or apple occasionally for pork, but I don't mix woods. And nothing for birds.

[Starsky]

Chunks

[bocaboy]

I always add either chips or chunks to my Pit Barrel, the type of wood depending on what I'm making. Fruit wood seems to be ideal for pork, alder for fish and mesquite for beef.

[Soonerpop]

Use chunks in the PBJ. I’m a fan of pecan, but also use apple and hickory.

[Livermoron]

I always put a chunk or two in the PBC (depending what I'm cooking). I use chips in the kettle, especially when I rotisserie tri tips. Works out perfectly...

[Michael_in_TX]

I routinely use wood chunks in my PBC, but I am always mindful of how much fat on what I am smoking will drip down onto the coals. Remember, depending on what meat you are using, the PBC has a built-in smoke generation system.

I typically use 4 ~4oz chunks of wood. After I have removed the 40 briquettes that will go in the chimney starter, I will place two of those chunks on opposite sides of the charcoal basket, nestled in with the coals. After I have poured the lit coals into the basket and spread them out, I will two additional chunks on the coals.

For relatively short cooks, I might just use two chunks and forgo the two that are placed on the unlit coals.