So if there's one thing that I wish the PBC did a little bit differently was produce a more "smoky" meat. I've tried wood chunks, wood chips, wood chip packets (in aluminum foil) with mixed results from a very mild sweet smoke (this was nice) to that bitter smoke we've all experienced to no additional smoke flavor at all..
Specifically, I like smoky ribs...
So here's a thought. I'm thinking of cold-smoking my racks of ribs for about an hour or so in the gas grill (no gas, just a smoker stick like the A-MAZE-N Tube Smoker) before hanging them in the PBC.
Another thought was to find a way to hang the tube smoker in the PBC along with the meat.
Anyone tried either of these methods (or other variants)? I've got a 6" AMAZE-N tube on order, so I'll post my experimental results here as I go along...