Hi,
just to avoid me being misunderstood. I am
not planning to run the PBC solely on wood. I am planning to add woodchips, chunks or pellets (like bbqers delight) to the fire. Dependig on what works best. I want to of course use charcoal briquettes as the main heat source.
So far, I use a Kamado style cooker and I add some wood chunks in the beginning, mixing it into the charcoal like such:
Then I let the fire/cooker get up to temp for 1.5 hrs, and only when it is up to temp and all the white smoke is gone, I add the meat. By that time, there is no white smoke anymore, just sweet blue.
I am sure, this can be achieved on the PBC as well because it does not have to do with your type of cooker, but how clean your fire is burning. The method to achieving this might be very different on the PBC.
I could imagine that the PBC will get up to temp way quicker (15 or 20 mins as shown in Noahs videos). So when to add the wood? Right in the beginning with the charcoal? Probably not, because the wood will be burnt after 20 mins in the chimney starter (except you are using really huge logs of wood).
My guess is to start the fire as recommended, dump the coals into the basket at the bottom of the PBC, then add 2-3 fist size chunks and close it. After 15 mins the white smoke should be gone and the meat could be added. I am just guessing here. Does anybody have any experience on this?
Best regards,
Jani