Wood Chips or Chunks in the PBC?

[Livermoron]

Has anybody noticed a difference in the amount of wood they put on a PBC vs. other cookers? Depending on the cook, I've cut the amount of chunks I use in half, or completely switched to chips in a smoking box.

Thoughts?

[Huskee]

Many folks report not using any wood, since the PBC uses dripping juices as flavoring, like a grill would. Could this be why you don't notice much difference in wood? Most other indirect smokers rely on convection air with the smoke being the sole flavoring agent so the wood matters more in those devices.

[JeffJ]

Jerod Broussard makes a point of mentioning that he never uses wood in the PBC for the reasons you cited.

[Jerod Broussard]

The PBC is temp controlled grilling. People love grilled foods for the reason(s) Huskee mentioned above.

I have never used wood for brisket. I tried with pork butts and couldn't tell a lick of difference.

[Obi-Dan]

I've taken to throwing some chips on before I pour my chimney of lit coals. I don't know if it makes a difference or not but it makes me feel better. I started with chunks but saw they weren't always burning. I emailed PBC and co-owner Amber Glanville emailed me back and said they recommend just using coal but if you want to add wood just use chips. She said chunks can affect the temps and the way the coal is designed to burn. Hope this helps.

[JPP]

Hickory chunks give chickens a nice mahogany color... I think it makes a difference in flavor on both chicken and ribs for sure. The thing is, more isn't better... 1 to 3 chunks totalling no more than 6 to 8 oz.

[BigBear]

Like JPP, I use several small hickory chunks with my PBC. I can definitely taste the smoky influence on the final product in addition to the wonderful sizzle factor of the dripping juices.

[fzxdoc]

I can taste the wood flavors as well on my PBC. Love apple, cherry, pecan, oak and hickory. I use wood chunks from www.fruitawoodchunks.com .

Wood chips on top of the coals don't work for me at all. By the time I get the fire hot enough, they've all burned away, plus they generate a lot of unwanted ash wafting through the barrel. I like to put the wood on about 10 minutes before adding the meat to avoid the initial bitter compounds from just-ignited wood, so the chunks are my go-to.

I weigh the wood as well. No more than 4 to 6 ounces, depending on the cook, usually.

Kathryn

[AKX250]

Thanks for the link to fruitawoods fzxdoc I've been on the search for a good/reliable source of different smoking woods for a while and will have to give these guys a try. Been dying to try alderwood with salmon!

[Livermoron]

My last couple of cooks on the PBC have been fairly quick ones, so I've been using a smoke box on the coals to get a quick shot of apple wood. However, bacon's coming up next so I'll need to switch to chunks...

[jecucolo]

I have started using chunks of pecan when I do chicken
I put it on while the Pbc is flaming on. In 20 minutes it is burning the blue smoke. I can definitely taste the difference. I usually put one fist size chunk.

[Chuck]

Hickory wood chunks up to 8 oz.........adds flavor that I can taste and just smells good when cooking.

[JeffJ]

It smells sweet, kind of like pipe tobacco.