My loving wife offered to buy me a new grill, and after a lot of looking, I chose the PK 360, it arrived about a week ago, and I've done burgers, ribeyes, and pork chops so far, two zone cooking for the ribeyes and pork chops.
The meat coming off it is great, but does anyone have any tips regarding temp adjustment and getting down to 225?
on the ribeyes, I filled a weber chimney starter, and spent a lot of time fiddling with the vents, but could never get temp below 350.
The second time, I used only have a chimney, and was able to go low, but then nearly choked out the fire.
Any suggestions from folks with more experience with this grill?
The meat coming off it is great, but does anyone have any tips regarding temp adjustment and getting down to 225?
on the ribeyes, I filled a weber chimney starter, and spent a lot of time fiddling with the vents, but could never get temp below 350.
The second time, I used only have a chimney, and was able to go low, but then nearly choked out the fire.
Any suggestions from folks with more experience with this grill?
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