Again, not sure if I'll get flak for this, but what's everyone's opinion on general types of wood chips to use with the PBC (if you use them at all)? I mainly will be doing beef and chicken and bought 5lbs each of both of the rubs that PBC offers. Last night, I ran to my local Walmart and they had just about every type of wood chip bag (I think they're around 3lbs each) for in between $2.50-$4/bag. I picked up some hickory and some charred white oak from Jack Daniels' barrels (this stuff http://www.amazon.com/Jack-Daniels-Tennessee-Whiskey-Barrel/dp/B000QI9VM4) and it seemed to work great for the price (especially since I had a bit of Jack with the meal 
). However, they also had apple, pecan, hickory, mesquite, and a couple other varieties for those prices. Opinions?
First, a big Illinois welcome to you Kris!
As a fellow PBC owner I know you are going to love that new cooker!
For your wood chip question, I personally don't add a lot of wood to the PBC, the coal seems to give a good amount of flavor on it's own, but I do add a "chunk" of hickory or apple from time to time. I think the chunks are the way to go as they won't fall thru the basket like chips and pellets do.
The most important part is to enjoy and have fun! Looking forward to pics of your cooks!
