Grills
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Well I decided I couldn’t wait to get it unboxed and put together, so here it is.
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Tex_77 I’m sure that will get put to some good use! Darkfish89 any tips for him on setting up/getting started?
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Tex_77 I’m sure that will get put to some good use! Darkfish89 any tips for him on setting up/getting started?
Jonathon short of seasoning it up like any other grill there are no tricks that I did. I see people seasoning in the shell on the inside, although not sure how much a difference that makes. Avocado oil is my seasoning oil of choice. I will say I prefer to use only lumb charcoal on these units
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Well this showed up today!!!
Can’t wait to get it put together! Darkfish89 I think we probably need to have a steak throw down, Jonathon and Austin can be the judges! -
Tex_77 Bring it on Tex
Darkfish89 let me get a few cooks under my belt and its game on!
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Well here was first true cook on the PK 360. I reversed seared some choice ribeyes, seasoned with Stagner’s Steak seasoning. I used the two zone method and brought them up to 115 and the seared for 1:30 each side, rotating at 45 seconds. They look good, but I need work on my grill marks. I may need to put a bacon press or the like on them to get them perfect. I have know idea what temp the Grill Grates were running at, next time I’ll use my IR thermometer and check what temp they are at. The steaks finished at medium, so I will definitely start the searing at a lower temp next time.
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Jonathon short of seasoning it up like any other grill there are no tricks that I did. I see people seasoning in the shell on the inside, although not sure how much a difference that makes. Avocado oil is my seasoning oil of choice. I will say I prefer to use only lumb charcoal on these units
Darkfish89 I’ve been using Kingsford Professional briquettes as I had a couple bags of it I wanted to get used up, and it has worked great so far. I’ve had quite a bit of useable charcoal left behind after each cook, I’m not sure how regular Kingsford would fare. I’ll say I’m pretty impressed that once you close all the vents it gets pretty air tight. Once I’m through with these bags of Kingsford Professional I will switch to lump charcoal, since that is what I use in my Primo anyway. Do you have a preferred brand of lump that you are using?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Darkfish89 I’ve been using Kingsford Professional briquettes as I had a couple bags of it I wanted to get used up, and it has worked great so far. I’ve had quite a bit of useable charcoal left behind after each cook, I’m not sure how regular Kingsford would fare. I’ll say I’m pretty impressed that once you close all the vents it gets pretty air tight. Once I’m through with these bags of Kingsford Professional I will switch to lump charcoal, since that is what I use in my Primo anyway. Do you have a preferred brand of lump that you are using?
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Darkfish89 I’ve been using Kingsford Professional briquettes as I had a couple bags of it I wanted to get used up, and it has worked great so far. I’ve had quite a bit of useable charcoal left behind after each cook, I’m not sure how regular Kingsford would fare. I’ll say I’m pretty impressed that once you close all the vents it gets pretty air tight. Once I’m through with these bags of Kingsford Professional I will switch to lump charcoal, since that is what I use in my Primo anyway. Do you have a preferred brand of lump that you are using?
Tex_77 I use Timber Charcoal. Its been great to me for years. The bags are very consistent on piece sizes and you know your getting just oak and hickory with no junk wood. You should pick up a steak press if you haven’t got one yet it helps with the appearance and makes sure steaks don’t curl up on you. I am glad I have another PK guy in the group lol
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Tex_77 I use Timber Charcoal. Its been great to me for years. The bags are very consistent on piece sizes and you know your getting just oak and hickory with no junk wood. You should pick up a steak press if you haven’t got one yet it helps with the appearance and makes sure steaks don’t curl up on you. I am glad I have another PK guy in the group lol
Darkfish89 Where are you getting that Timber Charcoal at, is that what Walton’s sales? I’ve never seen it anywhere. Where I’m at my choices tend to be Cowboy Charcoal, Royal Oak, B&B, Rockwood, or BGE.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Darkfish89 Where are you getting that Timber Charcoal at, is that what Walton’s sales? I’ve never seen it anywhere. Where I’m at my choices tend to be Cowboy Charcoal, Royal Oak, B&B, Rockwood, or BGE.
Tex_77 I just get it at Walton’s. I know the store isn’t close to you so I would just try a couple of different brands and see which works for you. Royal Oak seems to be a good one from what ive seen. but hey Walton’s will ship a bag or two im sure.
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Tex_77 I just get it at Walton’s. I know the store isn’t close to you so I would just try a couple of different brands and see which works for you. Royal Oak seems to be a good one from what ive seen. but hey Walton’s will ship a bag or two im sure.
Darkfish89 Only problem with shipping charcoal, is how beat up it would be by the time it got here. I’ll have to pick some up when I’m in town again here in a couple months.
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Tex_77 I would buy several!!! Pellet, charcoal, gas, Komodo!!! Craigslist is ripe with decent grills right now! I just ordered a Pit Boss today to help round out the arsenal. I just need the offset smoker and a Komodo!
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Well did some practicing on the PK 360 today. Choice ribeyes, rubbed with avocado oil and seasoned with Oakridge BBQ Carne Crosta Steakhouse Rub and a bit of salt, as I find that rub lacking in salt. I shot the grill grates with my IR thermometer and they were running between 650-700 degrees. I cooked them for 3 minutes a side and used pressed to ensure good contact with the grates. I pulled on immediately and cut into it, and it was nice and rare on the inside with a good crust on the outside. The other steak I left on, but moved it to the indirect side for 3 or 4 minutes as my wife prefers her medium rare and above, and it came off the grill perfect. Not a bad way to start the New Year off!
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KansasDad My mom is anti smoke as well. I can rarely change her mind…brisket is the only exception. I would like to spend some time with a Yoder for sure. They look like a quality product! I am over the moon in regards to my Weber kettle. I should have bought one years ago.
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Well here was first true cook on the PK 360. I reversed seared some choice ribeyes, seasoned with Stagner’s Steak seasoning. I used the two zone method and brought them up to 115 and the seared for 1:30 each side, rotating at 45 seconds. They look good, but I need work on my grill marks. I may need to put a bacon press or the like on them to get them perfect. I have know idea what temp the Grill Grates were running at, next time I’ll use my IR thermometer and check what temp they are at. The steaks finished at medium, so I will definitely start the searing at a lower temp next time.
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Darkfish89 When doing 2 zone cooking on your PK, do you use a drip pan on the cool side to catch all the fat drippings, or do you just let it drip onto the bottom of your grill? I had a pretty large accumulation of fat when I cleaned my grill yesterday, I think I may start using a drip/water pan under the cool side.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Darkfish89 When doing 2 zone cooking on your PK, do you use a drip pan on the cool side to catch all the fat drippings, or do you just let it drip onto the bottom of your grill? I had a pretty large accumulation of fat when I cleaned my grill yesterday, I think I may start using a drip/water pan under the cool side.
Tex_77 I haven’t used a pan to catch drippings what I do is about every other cook is instead of closing my dampers when Im done cooking to conserve charcoal I leave them wide open until it goes out. seems to burn off everything that I would of had to scrap out. I do think the pan is the better idea though.
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