adding wood

[Sandman]

So I cooked some wings tonight in my PBC. I have read about people adding wood chunks for more smoke. I should have known better because my PBC cooks always come out good. Well the wings were throw away bad with so much smoke. Just a heads up if you are thinking about going this way.

[Kona]

for some reason, every time I've added wood for wings, they seem to be a bit tougher. I've tried it a few times with the same tough results. Without added wood they are phenomenal

[jjjonz]

I too learned the hard way on chicken.I never add wood to chicken and cook I do on higher heat.

[teesquare]

I am going to suggest that you might like 1 or 2  half -fist size chunks of a fruit wood *IF* you are using lump - and not briquettes. It is a variable that interestingly....when cooking in really humid weather I fin that I have a stronger smoke profile on the meat.

So - hot dry weather - I will stick one chunk of cherry wood on the coals. Cool, damp weather...NOPE...

[Pit Barrel Cooker Co.]

Adding a handful of wood chips to the coals right before adding the meat is all you need, especially when you're trying to control the temps.

[boyer513]

^ I've done this with great results

[1Bigg_ER]

Where you place the wood chunk is also crucial. Get it under the hot coals, meaning place the chunk where you're going to drop the coals from the chimney.
Bellowing smoke is bad eats. A good size chunk under hot coals will burn down nicely and give out clean smoke by the time the food goes in.

[Kona]

It wasn't even the smoke flavor in my case, it was good for me, it was the texture of the chicken in the end. They just came out really tough

[smokeasaurus]

I will usually have wood chips added a couple of layers in the charcoal. They don't become a heat source this way and I get a light profile of smoke flavor.

Chicken is notorious for being a "smoke sponge"............