Hi ladies and gents:
I have been a lurker here for a while; this is my first post. I am finding this site to be a great asset, and The Pit is a terrific value.
A couple of weeks ago, I purchased a PK Grill (bought the AR bundle; thanks Meathead!). Sunday I baptized it with a 7 lb. pork butt. I very cleverly failed to take any pictures (sorry; next time), but it turned out great. I seasoned with Memphis Dust. Total cooking time was about 13 hours. I wrapped it at about 170 (no additional liquid added) and left it on until it hit 202 (about 2 hours later? Can't remember.) . The result was wonderful: great bark with a very moist texture. Due to the PK's four vents, I very easily was able to keep its internal temperature at around 250 or so. I used no wood, because I forgot to add any.
Based on a grand total of one cook, I love this grill. It's very well-constructed, and adding additional coals is a flat-out breeze. I used a perforated sheet pad that I got from Amazon to hold the coals, and a disposable pan to put underneath the meat. I ran the thermometer probe leads through the (partially-) open top vent. Cleanup was a piece of cake. I love the retro look of it. If both Meathead and Aaron Franklin like it, it's got to be good, right?
I'm sure I'll find some drawbacks to it but, so far so good! I'll keep you posted.
I have been a lurker here for a while; this is my first post. I am finding this site to be a great asset, and The Pit is a terrific value.
A couple of weeks ago, I purchased a PK Grill (bought the AR bundle; thanks Meathead!). Sunday I baptized it with a 7 lb. pork butt. I very cleverly failed to take any pictures (sorry; next time), but it turned out great. I seasoned with Memphis Dust. Total cooking time was about 13 hours. I wrapped it at about 170 (no additional liquid added) and left it on until it hit 202 (about 2 hours later? Can't remember.) . The result was wonderful: great bark with a very moist texture. Due to the PK's four vents, I very easily was able to keep its internal temperature at around 250 or so. I used no wood, because I forgot to add any.
Based on a grand total of one cook, I love this grill. It's very well-constructed, and adding additional coals is a flat-out breeze. I used a perforated sheet pad that I got from Amazon to hold the coals, and a disposable pan to put underneath the meat. I ran the thermometer probe leads through the (partially-) open top vent. Cleanup was a piece of cake. I love the retro look of it. If both Meathead and Aaron Franklin like it, it's got to be good, right?
I'm sure I'll find some drawbacks to it but, so far so good! I'll keep you posted.
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