jfmorris, could you give me a little more than 2 cents? What's your reasoning? I'd love to hear what you like or dislike about either of the options...
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I would disagree that ceramic cookers excel at nothing. They are extremely well insulated. The outside surface never really gets super hot no matter what the inside temperature is. My infrared thermometer indicates that the lid gets the hottest, but nowhere near enough to worry about my wood table burning. So if you are cooking and it rains, no biggie. The rain will not cause a temperature drop like it would with a metal grill (metal conducts heat much better). The same applies for cold wind and even snow - although to avoid any possibility of thermal shock I wouldn’t want to keep the hot cooker in an area exposed to snowfall.
A kanado can also go as low as 200 (I have had success keeping mine at 190) or as high as blast furnace. For strip steaks (popular item here) I can even go to blast furnace mode then choke the airflow down so I am cooking over red hot coals, but there aren’t any flare ups (like a PBC). I can also do high temperature indirect, which is great for poultry. The skin is nice and crispy but still with all the smoke flavor you want.
I have the Primo XL, and the oval shape allows dual zone. So I can throw stuff in over a heat plate and set the cooker for low and slow, then when it’s searing time unleash the beast and the direct heat side gets blazing hot fast. It also retains humidity so water pans aren’t necessary.
Im in south FL, so about the rain and humidity thing - I’m fully aware of that mess. It’s year round. Ceramic isn’t metal so it can’t rust or corrode. My Primo has all stainless metal parts, so no worries there. There is simply nothing to rust. I haven’t had a mold problem either. Just use it and the heat cleanses everything. I do keep it under a blue tarp, mainly to protect the table. And the lid vent is cast iron (can get stainless steel aftermarket replacements), but any rust spots can be taken care of with steel wool and reseasoning. If you go for too long and notice mold, just fire up the cooker in blast furnace mode.
That said, the PK grill is in the same class. It’s an excellent choice. All aluminum so no rust (although aluminum does oxidize, but not like steel or iron). Can do dual zone (arguably better than kamados that aren’t oval shaped). Good heat retention (although probably not as good as ceramic). And if it is important, the PK360 can be portable. With any ceramic cooker that isn’t tiny forget about portable. It just isn’t. Not even a little bit.
The PBC is interesting and people like them a lot. But to me it seems more like a smoking machine, and less useful for direct grilling. Not that it is a bad thing, the results for a smoker are apparently excellent. Just not easy or practical for grilling. But then again, if you have something else for direct grilling the price of a PBC is simply too good to be true (but it is true).
The most important thing is to like what you have and use it. The PK360 is proven. But so are kamados. So really it comes down to what you really want and how the budget is.
EDIT: also don’t forget about a Weber summit charcoal grill. If you want the legacy of your tried and trusted kettle but upgraded
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GrillinNC FOREVER! I forgot to mention, kamados suck at cooling down. I mean maybe if you could bury one under a pile of snow it might cool down in less than 12 hours. But otherwise once you get to blast furnace temperature it takes HOURS with all vents closed to cool down. -
So reverse sear. Start low then switch to high. Starting high and then going low really doesn’t work. For that you want the PK360 or Weber summit charcoal.
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GrillinNC sorry - I was typing from my cell phone and trying to get out the door to church this morning, so only could type a brief reply. Here are my full thoughts.
First off, as a disclaimer, I have a Performer Deluxe, with the SNS and Drip ‘N Griddle, Easy Spin stainless grate, and a full set of grill grates. I also have a Weber Genesis gasser with a full set of Grillgrates. I have a 748 square inch offset smoker (36x24 with a 34x22 cooking grate). But I’ve spent a lot of time cooking and looking at other cookers and cooking methods over the years.
You say you like your Performer, but that it is worn out, cracked table, leaks, etc. one way to go is to rehabilitate that, or buy a new Performer. Then you have no learning curve, and you already have accessories. Weber kettles as you know have a huge number of accessories available, compared to many other brands of grill. I feel this is the most economical solution. But, you may just be hankering for a new toy and method of cooking. If that is the case, the PK360 is an excellent choice. It is the Cadillac of charcoal grills in my opinion. Note that the $200 club member deal runs out today or tomorrow I think, so you have to pull the trigger quickly. With that though, I feel that smoking space is going to small - it will be less than you have on your kettle and SNS, so the PBC would be a good tool to add to the arsenal, for smoking larger quantities or larger items than will fit on the PK.
My thought on kamado grills is that they are well insulated, hold heat very well, and as you point out, can do many things. If you got a Primo like SmokeyGator it can do direct, indirect and 2 zone grilling and smoking. Aside from the Primo, you setup for either direct or indirect. I think personally they retain heat almost too well, which is blessing and a curse for smoking. The heat retention saves fuel, but it also means less air flow, less smoke, and you see members on the forum here trying to increase smoke with things like the smoke pots, smoke tubes, etc. You also have to remove everything to get in and add more fuel, which is not a problem for a Weber kettle, a PK with a hinged grate, or an offset with a firebox. The main issue for me personally is cost - most kamado’s are more than I want to spend for the available square inches of grate space.
Personally, I would price out rehab or replacement of the Performer, versus buying the PK360, and get either a PBC or a WSM as a new smoking toy/tool. And you will probably do all that for less than the cost of a good kamado. Or get the new Performer and a PBC/WSM for less than the cost of the PK360... then again, I am always looking for a good deal and the best bank for the buck.
Anyway, hope that is more than 2 cents worth of my thoughts now! Have fun making a decision!
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If I want long smoke or more smoke, I only put in one heat plate in, put the pit probe over the plate, then set the cubercue to 10 degrees over the target. After an hour or so I throw the wood chunks over the glowing coals and put the other plate in. Then close the lid for about 5 - 10 minutes (allowing the smoke to settle down) then throw in the food. Then lower the controller temp.
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I fired up my new (to me) PK 360 today for a low and slow smoke ...WOW! As an owner of a BGE, WSM and Performer in my current rotation, I was really impressed by the PK. I used KBB and some pecan wood chips and started the fire using a Weber fire cube. After the fire caught (10-15 min), I closed the lid and let temp rise to 250 with all vents open. At 250, I closed left bottom vent and right top vent (per PK's indirect setup) and closed bottom right vent 1/4 open and top left vent 1/2 open. I let the fire settle for another 30 minutes and it was locked at 250. I put ribs on first, then a dozen poppers and then let them cook. The temp recovery time was really quick after opening the lid to check on them a few times. I mowed the lawn, played golf and came home with the temp very consistent after 4 hours. I would estimate that I had 3-4 more hours with the charcoal still left. An overnight cook would be very doable.
Overall, my initial impression is the PK360 is a cross between a kettle and a kamado. It looks like it will be a champ for 1 and 2-zone searing as well as a formidable smoker for low and slow. My BGE and Performer are not going anywhere, but the PK is going to see a lot of action. Up next is a ribeye steak cook with Grill Grates.
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Everyone has great advice and everything's been covered so my entry needs to be a little different.
I like to mod. I can't see taking a drill to a PK - it's a work of art. I can't see needing much for a new Summit - the one in the UK that we don't have yet - just 'wow'.
I'd love to do everything you could do to a 26" kettle, and get every cooking system you can for it.
So think about whether you want a turn-key system or you like trying new accessories and improving on the base design by opening your tool box. You'll be right, either way - it just depends on your individual view of 'fun'.
Obviously, I would get a kettle and a PBC. That's more fun than a single system that costs more and you're hesitant to mod. And you can put out more food while staying out of the kitchen...Comment
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Here are my thoughts - you already have the crucial kettle accessory in the Slow n Sear. If you are looking for more space the standard sized SnS works just as well in the 26" kettle. If you go to Youtube check out Baby Back Maniac. One of his episodes he tours all 16 of his cookers. 2 comments that jumped out at me. He said that if a tornado came and took all of his cookers the first he'd replace would be the 26" Weber. He also said if he could only replace 1 it would be the Weber Summit Charcoal Grill. In a separate video he compares the WSCG against his Kamado Joe and gives the nod to the Summit. As long as you have the space, for the money I'd recommend another kettle and a PBC. What makes the PBC so cool is the meat dripping right onto the coals it creates 'grill smoke' and if you have a decent amount of meat in it you'll get a steady stream of grill smoke coming out of the rebar holes aka 'PBC fog'. I live in Michigan and my Performer, 26 and PBC are outside on the patio year-round. I keep them covered when not in use and they are holding up just fine.Comment
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If you can only have one (it hurts to even suggest it) get a kamado. "It does everything well but is the best at nothing" is ok if your only option is 1 cooker 1. kamados are as amazing. 2. If you want charcoal a camp chef with sear box and sidekick is out 3. If you are set on one of 3 cookers pk/big joe/pit barrel........then.......If I could only have one it would be a kamado. If I could have two it would be the PK and PBC.
Then I will laugh at this because after enjoying the versatility of those two you will feel it. You will read this forum one night and hear horrible stories of the temp control of a wsm, the French toast off a griddle, the simplicity of a pellet, the cute little akorn Jr, the weber you once had and it best friend the slow n sear. We will then diagnose you with mcs and be your support group as you drift to the special deals thread and pull out your amex....sorryComment
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I am a BGE Kamado guy. While it may not be the best in any particular cooking category I would say it cooks well in all catagories. What I like to say is if you can do it in the kitchen you can do it on a Kamado. If cost is the issue I would say stick with the Weber kettle or Pk cooker and the PC cooker or a weber smoky mountain. You can get a big green egg XL at an eggfast after Four hours of use in full warranty for about $1100. I don’t think you could go wrong with either choice. As far as rust goes, there isn’t much to rust on them big green egg. As far as mold goes cook more often.Comment
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I almost bought a Big Joe, but went with the WSCGC. I absolutely love it, it does everything you described wanting from a grill. Plus it is portable and holds temp like a boss. To further complicate your decision, I also own a PK 360 which I love, but have it more for travel/camping/tailgates. We do have a PBC at the hunting camp and it cooks grate, but feel like the weber summit is more versatile.Comment
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Well my PBC is on the way, will be here tomorrow. I'm excited to fire her up and try her out. I tried ordering the PK but they seemed to be having server issues and the order never would go through. In the time since the mania has toned down a bit. I may just enjoy the PBC before I make my next acquisition!
I'll let you all know how the PBC cooks go and thanks for all the advice and suggestions.Comment
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You're going to love cooking on that PBC, GrillinNC . Congrats on your purchase!
Kathryn
P.S. Make a split chicken first. Follow Noah's video. Many of us monitor our PBC's temp, though, to keep it up at 350° or so for poultry. That said, it tastes just as good (but without crispy skin and longer cooking time) if you just set it and forget it like Noah does.Last edited by fzxdoc; November 8, 2018, 06:54 AM.
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I have a rack of ribs in the PBC this afternoon. She's running hotter than I would like .. Probe is showing 298. For sea level the inlet is supposed to 1/4" but it's more than that in the most closed position. Is this how it's supposed to be?
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The PBC does run hotter than you may be used to. Forget what you know about smoking in other cookers, and let the PBC do its thing. That’s the beauty of it - the moist humid environment in the PBC makes for great cooks in less time than with other cookers.Last edited by jfmorris; November 11, 2018, 02:00 PM. -
A couple of weeks ago I cooked 2 pork butts in the PBC and it was running at 430 (I only put in 1 rebar diagonally). I wasn't measuring grate temps - just probed the meat. The 2 pound butt finished very quickly and I used its probe to measure grate temp - I was shocked to see 430. The meat came out great nevertheless. Like jfmorris said, just the the PBC do its thing.
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Your lower vent is almost perfectly set to just under 1/4 open. It's a little deceiving because it can never fully close due to the fact that the vent disc is exactly the same size as the opening and it's offset just a bit:Originally posted by GrillinNC View PostI have a rack of ribs in the PBC this afternoon. She's running hotter than I would like .. Probe is showing 298. For sea level the inlet is supposed to 1/4" but it's more than that in the most closed position. Is this how it's supposed to be?
"Fully closed" on the PBC is actually closer to 1/8 open ...
As jfmorris said, don't sweat the temperature. The PBC has a mind of its own and your ribs will come out perfectly.Last edited by MBMorgan; November 11, 2018, 02:05 PM.Comment
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Ok, thanks gents! It had me kinda concerned out for a minute. Can’t wait to take my first bite!Comment
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