Grills
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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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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.
Darkfish89 Have you smoked anything large on your yet? I think I am going to try a pork butt this weekend.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Darkfish89 Have you smoked anything large on your yet? I think I am going to try a pork butt this weekend.
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Tex_77 The biggest thing ive done so far is to large chuck roast. turned out so good. cant wait to do a pork butt. let me know how yours turns out.
Darkfish89
Well I smoked a pork butt today, and it turned out great! The temperature control of the PK360 far exceeded my expectations. I never had to add any fuel and it held an avg temp of 250, with very little intervention by me.
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Darkfish89 Excellent pics man! What seasoning, injection or wizardry did you use?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Darkfish89 Excellent pics man! What seasoning, injection or wizardry did you use?
Jonathon I made that not Darkfish. I injected with Butcher BBQ Pork Injection and Rubbed with Bad Bryon’s Butt Rub.
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Tex_77 Sorry about that, I saw your Darkfish89 and misunderstood!
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Jonathon Joe Hell PapaSop Parksider Looks like since the Weber Smokefire’s have started to ship in the last week or so many people are having serious issues with them, from grease fires, to pellets not feeding correctly or jamming the auger. Just Google or go on YouTube and search for Weber Smokefire issues, and there is a lot to read and watch about the issues. Weber may have got the cart before the horse on this one. If there is anyone on this forum who actually has this grill, please share your thoughts and a review of it!
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Tex_77 You know I’m a Weber fanboy, but jeez…I haven’t heard many good things beyond the market hype event they did with Kevin Kolman and Harry Su. I’m surprised they got it this wrong and are this late to the game…BUT…that doesn’t mean I wasn’t drooling on one at Lowes yesterday!!!
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Tex_77 Yikes, that’s not a great start. The one I watched had grease fire, start-up problems, shutdown problems, & ash everywhere BUT he did say that his might have had some shipping damage. Seems like the biggest issue is going to be the grease fire and the pellets not falling into the chute effectively. I’d imagine they need to create some sort of traditional grease tray to funnel the grease more effectively.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 Yikes, that’s not a great start. The one I watched had grease fire, start-up problems, shutdown problems, & ash everywhere BUT he did say that his might have had some shipping damage. Seems like the biggest issue is going to be the grease fire and the pellets not falling into the chute effectively. I’d imagine they need to create some sort of traditional grease tray to funnel the grease more effectively.
Jonathon I did see a video from the testers at BBQ Guys say they recommend putting drip pans on the flame tamed to catch grease on long slow cooks. As with any new products there are always kings to work out. I wonder also if Weber’s pellets aren’t maybe leaving more as than other brands. I know I’ve seen difference in that when using different pellets.
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