Adding wood

[boyer513]

What is the best method for doing this ?

[hikerman]

I add wood ( usually one sometimes two small pieces ) on top of the coals once they get going, and right before hanging the meat and closing the lid. If you want more smoke on the PBC add just one more piece, and see how that works for you. Better than adding too much......you can't undo too much smoke.

[Hub]

It is easy to overdo smoke by adding wood to a PBC.  Hikerman is right -- take it easy.

Hub

[jjjonz]

I can't see where you would want to add wood. For butts I use 50% kb 50% apple chunks.... For chicken straight Stubbs....Ribs Stubbs with a couple of apple chunks. I spinkle a coat of lighter fluid and let the coals get hot then stabilize before putting meat on.

[1Bigg_ER]

I used to lay the chunks right under the lit coals.
With the PBC, you don't want bellowing smoke from chunks. Let them burn and give out just a hint.

BUT, you really do not need wood in there.

[boyer513]

I just want a little more than the charcoal grill flavor it produces, not a lot just a hint.

[hikerman]

Then you should add just one small piece on top before the hanging of the meat. Afterwards assess the taste and act accordingly!  Good luck!

[smokeasaurus]

I just want a little more than the charcoal grill flavor it produces, not a lot just a hint.

one small chunk (preferably not under the dripping meat if you can help it) and you should be fine.

I have gotten the Kingsford with the specs of either apple-hickory or mesquite in them and they work nice in the PBC 

Kingsford also has hardwood briquettes which are nice and have more of a wood profile to em

[aliengriller]

Best advice I can give you is:  KEEP A JOURNAL, or at least a record of what you cooked/smoked, date, time of day, weather, recipe of what you cooked INCLUDING ALL SEASONINGS, FUEL, etc.    Invaluable IMHO

[smokeasaurus]

Best advice I can give you is:  KEEP A JOURNAL, or at least a record of what you cooked/smoked, date, time of day, weather, recipe of what you cooked INCLUDING ALL SEASONINGS, FUEL, etc.    Invaluable IMHO

Great advice and if I might add:  "For all your cookers" this is vital....

[viscera912]

for my longer cooks i use chunk.  for my chicken drummies, breast, or salmon type cooks ill use handfuls of chips.  for example, for a batch of drummies i may use 2 handfuls of mesquite.  i cook a lot of east indian seasoned chicken and i/family love the mesquite with this.  thus 2 full handfuls does the trick for me.  however, if i do a brisket ill do 3 chunks of pecan.  i agree with the above mentioned, make logs and adjust accordingly!  have fun!

[amshepar]

I always add 3 large chunks of wood when I wan't smoky.  I add it right after the 20 minutes of letting the coals get hot.  I just lay them on top of the coals.  I've never had an issue with too much smoke, or charred wood smoke flavor.

It's also very easy to do it this way and that was important to me.  I used hickory for my red meats, apple for my chicken, wings, and breasts, and a mix of both for whole Turkeys.