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Started By
Message
PK Grill's
Posted on 6/16/23 at 12:27 pm
Posted on 6/16/23 at 12:27 pm
Anyone have any experience with them? Worth the money?
Likes or dislikes would be helpful.
Likes or dislikes would be helpful.
4
Posted on 6/16/23 at 12:29 pm to bbqdawg
They are awesome and will last forever. I have the one my dad had. I mainly use it for doing steaks etc. it is the grill most competitors at Steak cooking contest use.
Posted on 6/16/23 at 12:40 pm to bbqdawg
stayed at a cabin recently that had one, I’d never seen one before. Game changer
now I want one and I already have 2 charcoal grills. It’s amazing
now I want one and I already have 2 charcoal grills. It’s amazing
Posted on 6/16/23 at 1:02 pm to cgrand
If you can get an older one I’d recommend that.
Posted on 6/16/23 at 1:07 pm to Shotgun Willie
Can someone tell me the advantage of them vs a Weber Kettle?
Posted on 6/16/23 at 1:19 pm to KosmoCramer
Weber will rust out eventually. PK you can give to your grandkids
Posted on 6/16/23 at 2:33 pm to KosmoCramer
quote:
Can someone tell me the advantage of them vs a Weber Kettle?
I have an Weber Kettle that’s about 5 years old. I bought the most basic model. The ash sweep and bottom vent controls rusted out. I could have replaced it and kept on trucking, but for the past 5 years I wished I would have ordered the Performer version so I would have shelf space next to the grill.
So, I looked at the Weber Performer and the PK360 for Father’s Day. I chose the PK360 for a few reasons.
Rustproof
Stainless Grates
Hinged Hood
Portability
I liked the venting controls a little better
I liked the Tel-tru thermometer and it’s location in the grill better.
I liked the way it looked
I’ll post an update in July and let you know if I’m happy with my decision.
Posted on 6/16/23 at 2:37 pm to bbqdawg
Had a Weber Performer for about 20 years and it still worked fine when I sold it. Bought a PK360 recently and it’s great, but not having the ash sweep and ignition of the Performer is a nuisance.
Posted on 8/6/23 at 4:40 pm to KosmoCramer
quote:
Can someone tell me the advantage of them vs a Weber Kettle?
It uses very little charcoal and holds 225 like a machine. The stainless steel grates are heavy duty, and I would imagine they will outlast me. That’s kind of my impression of the grill in general, it’s extremely well made. I love the shape, and a 2/3 size steam pan is a perfect size for a water pan. The grill height is also more comfortable and the shelves are extremely convenient. I liked my Weber Kettle, but I love my PK360.
Posted on 8/6/23 at 4:40 pm to KosmoCramer
quote:
Can someone tell me the advantage of them vs a Weber Kettle?
It uses very little charcoal and holds 225 like a machine. The stainless steel grates are heavy duty, and I would imagine they will outlast me. That’s kind of my impression of the grill in general, it’s extremely well made. I love the shape, and a 2/3 size steam pan is a perfect size for a water pan. The grill height is also more comfortable and the shelves are extremely convenient. I liked my Weber Kettle, but I love my PK360.
Posted on 8/7/23 at 1:14 pm to bbqdawg
I love my pk 360. Only use my ceramic for low and slow, butts and brisket. Surface area was an issue at first for ribs, but now I cut the racks in half. I would recommend a set of grill grates, they work wonders. Plus, looks like price now is a couple hundred less than when I bought mine a few years ago.
Posted on 8/7/23 at 4:13 pm to cssamerican
quote:
holds 225
What are you cooking on the PK at 225? I’ve always associated them with high heat cooking.
Posted on 8/7/23 at 5:11 pm to SixthAndBarone
I smoke on my PK too. Holds temps very well but surface area is a problem so you have to get creative.
I love my PK for setting up zones. I use a little more elevated grate and can set up 4 zones.
1) directly above coals on main grate high heat sear (steaks and burgers)
2) a less intense direct zone on top of the little more above the coals (chicken and pork). I prefer this because they won’t burn.
3&4 are two indirect zones with the top zone being a little hotter than the bottom. This comes in handy if you have some thing that you want to cook a little faster or needs more time then whatever is on the bottom.
I love my PK for setting up zones. I use a little more elevated grate and can set up 4 zones.
1) directly above coals on main grate high heat sear (steaks and burgers)
2) a less intense direct zone on top of the little more above the coals (chicken and pork). I prefer this because they won’t burn.
3&4 are two indirect zones with the top zone being a little hotter than the bottom. This comes in handy if you have some thing that you want to cook a little faster or needs more time then whatever is on the bottom.
Posted on 8/7/23 at 6:13 pm to SixthAndBarone
quote:
What are you cooking on the PK at 225? I’ve always associated them with high heat cooking.
I’ve smoked a pork loin, ribs, and Texas Twinkies on it so far. About the only thing that might be tough would be a brisket, but I bet I could pull it off.
I basically put a 2/3 steam pan with water on the left side and run the coals on the right side. Run the bottom right and top left vent open with the other vents closed. It’s like a miniature offset cooker that holds steady temps. All the dripping go in the water pan so cleanup is very simple. I’ve done two smoking sessions and I’ve used about 3 pounds of charcoal.
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