Since switching over from an electric smoker to the PBC for the majority of my cooks now, I have quite a few bags of wood chips left from the Masterbuilt. Does anyone have any recommendations on how many wood chips would suffice for a rack of ribs or pulled pork? I would like to use some of the cherry and apple chips I have.
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Many of meatheads recipes have wood recommendations by weight, so that'd be the same as the equivalent in chunks. However, the larger surface area will burn faster. So if you can spread it around in the charcoal so it burns throughout the cook, you are probably better off. -
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You might want to wrap your chips in foil and poke a few holes in the top. That will help them burn slower.Comment
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When using wood chips in my PBC in the past, I was less than impressed. If scattering them across the coals, I got a huge burst of white smoke and then nothing for the rest of the cook. When I made foil pouches and inserted wood chips, I would poke too many holes and end up with a couple of discrete fire bombs in the PBC.
MBMorgan taught me to have patience with the foil pouches and only poke a hole or two. That seemed to work well for him, and I'm hoping he'll pop in here with his own ideas.
4 to 6 oz for a short cook and twice that for longer cooks ought to do you well, once you get the smoke output regulated.
Kathryn
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Not sure you'd even notice chips in a PBC, in fact I think it's hard to notice chunks in a PBC (but I can't resist always adding them anyway). PBC's flavor comes mainly from drippings and I really think the charcoal & wood smoke takes a far back seat to that. I agree with HouseHomey, load it up!Comment
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I may try the foil packs for grins, but I wonder if I should get chunks instead. Each bag was about $1.88 and unless they are stored in a damp environment, they won't expire. I would waste a whole $5.00. I may just keep them for the electric.Comment
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I did indeed use chips instead of chunks in my PBC, not because I thought chips are better but because I had (and still have) a huge supply of them left over from attempting to smoke things in my gasser before I got the PBC.Originally posted by fzxdoc View Post
I made double layer foil pouches, sealed very tightly over a large handful of dry chips. Like Kathryn, I found that poking too many (or too large) holes or slits resulted in literal fire bombs. Instead, I got pretty good results with only one or two small slits. I would often make two or more pouches for a cook in order to generate more smoke ... sometimes replacing burned-out pouches with fresh ones if it seemed necessary to prolong the smoke.
Ultimately I decided that, to my taste, adding wood smoke to a PBC was not really necessary so I quit doing it ... and still have that huge supply of chips sitting idle in my garage to prove it.Comment
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Chips are good for using with Grill Grates for "flash smoking". So whether you picked them up for you PBC, Weber, or a gas grill.... throw them into the channels and it works great for a little bit of smoke added to burgers, steaks, chicken breasts.Comment
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I don't mess with foil, Lowe's sell a SS smoker box for about 15 bucks on sale sometime for 9. It holds about 2 hand fulls of chips that I buy at Walmart I use the apple or Hickory or mix them. I put it on my gas grill when I light it and the smoke starts about 15 minutes after it heats up.Comment
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