Well I did a thing. Got a new PK 360. Currently doing its first burn in. Have a Fireboard Thermometer to help monitor temperature and it’s been holding steady for 3 hours at 235-250. I’m busy trying to learn how to control the temp. Took awhile to get it to 225, however, I was paranoid about over shooting the temp and began closing the vents down earlier than I maybe should have. Used a couple of fire bricks to keep my coals banked to one side.
I do have a question for y’all that cook with this pit a lot do you find any difference in temp maintenance when you have a chub of meat in the pit? This seems pretty easy to control, however, I’ve a bit of OCD so I think I’m fiddling too much. Thanks in advance.
Tomorrow will be cooking my birthday meal on it - Reverse searing some Prime Ribeyes with some grilled veggies.
I do have a question for y’all that cook with this pit a lot do you find any difference in temp maintenance when you have a chub of meat in the pit? This seems pretty easy to control, however, I’ve a bit of OCD so I think I’m fiddling too much. Thanks in advance.
Tomorrow will be cooking my birthday meal on it - Reverse searing some Prime Ribeyes with some grilled veggies.
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