POLL: Wood or no wood

[adamjs83]

Expecting my PBC to arrive tomorrow. Wondering what this forum thinks about whether or not to add wood.

[Jon Solberg]

For me I say no wood. It's a smoke making machine with straight Kingsford IMHO

[tjguidry]

Personally, I just love the smell of Mesquite.

[FlaBouy]

My brotha from another motha....

[Mr. Bones]

Me three; use Mesquite 2nd most, next to Hickory

[Citizenoftheworld]

Definitely agree. Where I live in Southern AZ, mesquite is the primary firewood. Plentiful and cheaper than the rest. I used pecan in West Texas, but mesquite is the wood of choice around here. I bought a hatchet when the PBC arrived, have been adding chips to the charcoal basket, and the results are fantastic.

[Gator Lau]

I usually use some wood, just to see what different flavors and colors I can get, but if I am giving a demo on how great a P{BC is, I do exactly the listed PBC recipe which is always
NO SMOKE

[JeffJ]

I say wood because I like wood. That said, for most cooks it really doesn't need it.

[DWCowles]

I love wood!

[JCinPA]

A little wood, the operative word being little. The natural smoke flavor from drippings is fantastic. Not yet cooked on the BBC but have experienced drippings smoke. I'd use a small amount of your favorite smoking woods and consider it like seasonings. Is it needed? No. Is a little wood flavor nice next to the drippings smoke? I think so. Balance is the key which means little wood.

[Huskee]

I've done it both ways to give it a fair go, and I wholeheartedly say wood! Just one small chunk, maybe 2 small chunks that's it. Stop there, IMO.

Edit: Still great if you choose no wood. The drippings make a powerful flavor w/ or w/o wood.

[FireMan]

Yup!

[Butchman]

Agree completely!

[Sasquatch]

agree!

[xaugievike]

Agree with Huskee completely in my admittedly short time with mine

[FireMan]

Yup!

[rototiller78]

Find what you like but yes, only like 2 chunks of wood will be enough for the PBC. Pecan I find goes well w/ bird. Mesquite for beef. Hickory and Oak for pork.

[texastweeter]

I always break in a new smoker with bacon, then wood. cook the bacon in it (lots of it, the cheap stuff is fine), then start with your wood. I cycle through fruit first (usually apple or cherry), then hickory, then oak, and finally mesquite. Probably overkill, but it seems to season the grill well.

[abandonedbrain]

Takes too long. Just wrap your hickory with bacon, then wrap a rack of ribs around it. Kind of like a weird turducken!

[JCBBQ]

I like it a little better with no wood.

[Livermoron]

If it's a longer cook, I'll throw in 1 or 2 chunks. For shorter ones, I've been using chips in the smoke box that I use for steaks on the kettle...

[Jerod Broussard]

No wood. Waste of wood for me. 200 or so briskets and butts can't be wrong. Save it for indirect or the fireplace.

[hogdog6]

I have to agree, no wood. Save it for the stick burner.

[johnec00]

Usually add one chunk of wood: Pork . . . cherry, apple or peach; beef (including pastrami) . . . hickory; poultry or fish . . . no wood. It's all a matter of personal preference though, it requires some effort to mess up a PBC cook.