My choice is to use my smoker when I want to add wood smoke of various types as I cook low and slow. I love my PBC both for the faster cooking, the almost "set it and forget it", and the unique flavor of charcoal combined with the "fog" created as the fat drips on the hot coals. But, that's me.
If I was just using the PBC - I'd likely go with Spam's method or the advice of
The Smoke (as you say - can't go wrong there...
)
Whatever you decide to do, please let us know how it comes out - I come here to learn, and look forward to learning from your experiments!