Grills
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Parksider lol, the only meat my wife eats is either grilled chicken, baked chicken or crockpot. I’ve given up on expanding this selection!
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I found a pretty good review of the new weber pellet grill by Harry Soo showing a in depth video review of it. Here’s the link Harry Soo First Look Weber SmokeFire Pellet Grill
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I found a pretty good review of the new weber pellet grill by Harry Soo showing a in depth video review of it. Here’s the link Harry Soo First Look Weber SmokeFire Pellet Grill
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Joe Hell I think the 2nd part of his video review, where they are showing searing steaks on it, has me sold!
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Tex_77 My problem is that my green mountain still functions perfectly well…sabotaging it just seems wrong!
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 My problem is that my green mountain still functions perfectly well…sabotaging it just seems wrong!
Jonathon There’s nothing wrong with having multiple grills…never know when you might need the extra cooking space.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Jonathon There’s nothing wrong with having multiple grills…never know when you might need the extra cooking space.
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That is very cool and very expensive. Not in my budget. Sticking with the charcoal kettle.
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Tex_77 My problem is that my green mountain still functions perfectly well…sabotaging it just seems wrong!
Jonathon a wise man ounce said if it aint broke don’t fix it !!!
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craigrice
No wiser words were ever spoken! -
Parksider I was heavily considering the new Masterbuilt gravity series but I am less than impressed with their lack of details in advertising. Most images of the grill are terribly photoshopped with fake fire and charcoal. Unprofessional at best. Also, my MB40 smoker malfunctioned today. Lol
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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! -
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?
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 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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