PBC and wood chunks

[Rod]

Just got my PBC. Appears to be a rash of new owners lately! I am curious as to what is the best way to use wood chunks? On the coals, on the grate, ignite then extinguish etc. I've read many different things, but prefer the advice from experienced PBC'ers.

[Jerod Broussard]

I've heard they burn better when placed at the bottom of the basket. I used them a couple times mixed in and they burned fairly well, but I didn't really notice a difference in flavor and I haven't used them in years. the drippings igniting on the coals provides plenty flavor for me.

[Spinaker]

I throw them in the middle of the donut and dump RED HOT coals right on top of them. It gives you nice, clean smoke for the start of your cook. I always put the fuel directly on the hot fire.

[HawkerXP]

I do the donut for longer cooks. I bury some wood in the coals and some under the lit ones. I use small chunks. Total weight around 4 ox. The PBC gives meat a flavor all on its own.

[Steve R.]

The first time I used a wood chunk, I lost track of time and must not have let it burn long enough before starting the cook, because it gave off a terrible smoke. The next time, I made sure I gave it the recommended 10 minutes pre-burn time and it was fine. In both instances, I placed them right on top of the coals. I'm not 100% convinced that a wood chunk has much positive effect in a PBC. Any wood smoke that can really stand out in the charcoal/drippings fog is probably going to be too strong to suit the taste of a lot of people.

[JeffJ]

I've used them sparingly following Kathryn's lighting instructions (part of a sticky thread on the PBC channel). Like some others have said, other than the 1 chicken I cooked (didn't generate enough drippings for the grill fog) I didn't really notice the wood affecting the flavor much. The PBC provides a LOT of grill smoke.

[xaugievike]

I hand place them into the basket after dumping the hot coals in (wearing a welding glove). I try to place a chunk immediately into the hot stuff and then I place one in the outer ring of not-yet lit coals so it catches as the fire spreads out.

[Huskee]

I just drop one or two half-fist sized pieces in on top of the coals, right as I'm about to hang the meat. Easy peasey.

[Nate]

+1 on this

[Rod]

Thanks fellas!

[abandonedbrain]

With the PBC, I've found that adding wood is basically just for the smell of it. I can't taste any difference with or without it, but the neighborhood sure knows when I'm cooking if I use a single chunk of cherry or hickory (small fist-sized) thrown on top. It tends to go out, but when I crack the lid for more air for chicken cooks, it lights right back up.

[Huskee]

You're right. I would say 75-90% of the meat's flavor is the drippings.

[PappyBBQ]

I've taken to putting the chunks in the chimney on top of the charcoal. I let them get burning real well and then dump them into the basket with the charcoal. I've gotten very nice wood smoke flavor this way.

[JeffJ]

That’s a great idea. I’m definitely going to try that.

[PappyBBQ]

Let me know how it works for you JeffJ ! Before I tried this I found the wood just carbonized. Now I seem to get an early "smokey period" and notice the smoke flavor more.

[fzxdoc]

I do the donut for longer cooks. I bury some wood in the coals and some under the lit ones. I use small chunks. Total weight around 4 ox. The PBC gives meat a flavor all on its own.

I do pretty much what HawkerXP does--put 4 oz wood tucked into the unlit coals then pour the chimney's burning coals over. I let the whole she-bang burn for a combo of 20 min more (10 min lid off, rebars out, 10 min lid on, rebars out) before putting the rebars in and hanging the meat. Pretty smoke every time.

Kathryn

[McEDaddy]

1 piece of post oak on top of the chimney, want that wood to be charred up before you put food on. I’ve learned the hard way that putting cold wood in the pbc and then putting on meat makes a white smoke

[fzxdoc]

I had the same experience. That's why I like to put it on under the coals poured from the chimney and let the fire burn a while before adding the meat. I like the white smoke to dissipate before adding the meat.

Kathryn

[BourBonQ]

I've found that burying the chunks in the basket also helps prevent flare ups when I have the lid off checking on things or moving stuff around.