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Anyone getting nice blue smoke with their PBC?

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    Anyone getting nice blue smoke with their PBC?

    Howdy good folks. (BTW, I LOVE this forum and the AmazingRibs website). Anyway. I've had my PBC for 2 months now and I've done about 5 cooks with it - ribs (spares/beef), links, veggies, and chicken. I love my PBC, without question. But I can't get that nice blue smoke with my PBC like I do with my COS. The PBC is not billowing white smoke like a forest fire. Just a soft, steady amount white smoke. I'm just not getting the same smoke flavor on my ribs like I do with my COS. I'm using the same apple or cherry wood splits that I've always used (just one split in the PBC). I know the PBC is not a smoker. And for poultry I find it absolutely perfect. But for my ribs in terms of smoke flavor, well... Any suggestions or insights would be greatly appreciated. BTW, I keep my wood refrigerated - manufacturer's (Fruita Wood) suggestion.
    Last edited by kbooker; October 7, 2014, 01:15 PM.

    #2
    I don't use any wood in mine. Ribs, and well, everything else are outstanding, mainly due to an awesome BBQ flavor. I find the BBQ flavor definitely overrides any smoke flavor I have tried to impart with wood.

    I don't expect a blue smoke when I have meat above the coals dripping onto them.

    I've gotten it plenty with just charcoal and/or wood in my offset.

    I put out some good smoked meats in my COS, but it ain't no match for what my PBC puts out.

    Welcome and thanks for the support!!!!

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      #3
      We like lots of good smoke flavor as well. The big hunks of hickory do a great job of adding the smoke flavor to ribs, chicken, tri-tip, etc. We opened a half chicken we cooked several weeks ago after it thawed. OMG, the aroma emanatiing was awesome. Basically, I don't know anything. I just cook on my PBC... 8-)

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        #4
        I don't use wood in PBC anymore.
        Maybe try to burry the wood chunks or try mixing briquettes and lump charcoal. I get plenty soft smoke and that seems enough for me.

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          #5
          Thanks so much, guys. I'm gonna try what Ernest and ATLPBC suggested. 1) I'm gonna try hickory wood and 2) I'll try mixing the wood in my briquettes. I also just got some Mojobricks that I ordered. Gonna try them, too. I'll report back. I appreciate all the help!

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            #6
            Yep bury the wood chunks if you use em

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              #7
              Throw a chicken on when doing the ribs. The chicken drippings on the coals give the ribs a smokier flavor. I wont cook ribs without the chicken anymore!

              Comment


              • BruceB
                BruceB commented
                Editing a comment
                I'm with this. Always throw a couple of chicken halves in with just about anything.

              • fzxdoc
                fzxdoc commented
                Editing a comment
                Ditto that. If there's room.

                Kathryn

              #8
              Hickory etc sure works for me... especially if I am hanging stuff on one rod... I randomly distribute the wood chunks in the basket.... perhaps the ones that are not under the meat are providing "quality" smoke.

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