My adventure with charcoal

[AnoHito]

First, I will apologize for the length of this post. Today I cooked some pork tenderloin, sausages and Japanese sweet potato to perfection on my PK 360 and then took some time to reflect on my BBQ progression.

For the longest time I was a proponent of Gas grills and shied away from charcoal. In my earliest memories I recall my father dousing charcoal in lighter fluid multiple times and having burnt burgers and hot dogs. I don’t remember as a child of looking forward to family "cook outs".

Gas was easy to control and easy to light. I told myself that I would not repeat my father’s mistakes. However, one day when I was at a Japanese BBQ at my wife’s parents house in downtown Tokyo and my father-in-law had half a drum, some charcoal, and a make shift grill grate that changed my tune. My father-in-law showed my how to light charcoal by using news paper and a can. He then proceeded to cook grilled chicken, corn, and rice balls...the taste was out of this world.

I researched and found Amazing Ribs.com and some YouTube channels like postal bbq and how to BBQ right and decided I could make this jump from gas to charcoal.

I started my charcoal adventure with a Napoleon Rodeo Pro Charcoal Kettle Grill on Cart. This is my first love with charcoal. Such a versatile kettle especially when used with the FANTASTIC Slow & Sear. I found this combo produced beautiful ribs, tri-tip, and pulled pork. Then I added a vortex and boom….wings were out of this world. Yet, I was looking for something else….

Then I acquired a Pit Barrel Jr. This is a rib machine and made me an instant legend in my family. Whole turkeys, chickens…you name it…the product is almost fool proof in the barrel…..but I was still looking for the perfect cooker.

I broke down and finally bought the PK 360 which was the first grill I wanted to buy but, stayed away because I felt it was too expensive. I have to say that the PK 360 has been amazing in everything I have cooked. Truly love it. Amazing temperature control and forgiveness. I have produced some of my best product using the 360 and sometimes beat myself up for not buying it a few years earlier.

But, what an adventure in learning charcoal. I still use and love my Napoleon, Pit Barrel, and PK equally. The PK is definitely my favorite but, wings on the Napoleon, and ribs in the Pit Barrel without question. I think I have my dream team however……a Hasty Bake looks awfully, enticing. LOL..Just don’t tell my wife I am shopping.

[Mark-B]

Nice write up! My first charcoal smoker was a piece of junk Brinkmann Gourmet. Was not happy with my results, so purchased a Weber WSM (2007) since I had a Weber gasser already. Wow, what a difference! No wonder Harry Soo has won big using one. I’ve had it a long time and puts out great product. A few years later I added a Weber kettle and to this day I find it the most versatile grill I own. I added a SNS to my kettle a few years ago and it’s in my grill all the time too. I just used it tonight. I also added a Smokefire to my collection a year ago and love it for the convenience. I’ve looked at the PK, but it always seemed it would be a bit cramped on one side when cooking larger meats. I’ll be interested in your PK journey going forward and if you find it restricting at all compared to a kettle. Expense was also a reason why I never seriously considered it.

[RonB]

Very nice write up.

[smokin fool]

We must be cousins, I could write a book about my fathers exploits with wood and charcoal on the BBQ.
From raw to a carbon glaze on the same piece of meat....but he did mean well.
Nice collection of cookers and great presentation.

[Bkhuna]

I love Japanese Sweet Potatoes. I wish I could find them where I live.

[DavidNorcross]

Good read. Thank you for sharing your adventure.

[Old Glory]

Those pineapples look amazing!

[HawkerXP]

Thanks for sharing! PBC, PBC, PBC!

[bbqLuv]

Typo, Typo, Typo! PBR, PBR, PBR!
Just trying to be helpful. 🙃😛

[bbqLuv]

Pellet Grill what a thrill
BBQ King of the Hill
EZ to learn, master the skill
When it's smoking still
A cold beer and chill

[efincoop]

Great write up and wonderful photos. It is always fun to hear how folks got their start and the path they have traveled! You certainly have a nice collection of cookers. Other than room for food, what differences do you notice between the PK360 and the Napoleon Kettle?

[AnoHito]

The Napoleon has a cast iron cooking grate which can be raised or lowered to 3 different cooking heights which is nice. It is a great all around cooker like a Weber kettle and I prefer to use it over the PK360 when I am not doing a low and slow cook because it is SO much easier to clean out the ash.
My only real gripe with the Napoleon is that it struggles to maintain a low temp. Luckily I have the PK360 for those duties.

[efincoop]

Interesting. Thanks for the feedback.

[Uncle Bob]

Many newbs think it's all about.....................take your choice...........the fuel, the cooker style, the cooker brand, and on and on. As it looks like, you've figured out, it's not the materials that make the biggest difference (though some can be easier, better, more effective, whatever) it's the experience of the cook. Some folks can produce excellent end results with a piece of coat hanger wire and an open log fire. It's all about how much you've worked to up your game......................

[TexasRob]

Very nice! I forsee a graphite PK 360 being added to my collection this year. My PBC is my rib cooking machine hands down!! Lots of grills/cookers on my patio and just the wife and I....the neighbors benefit greatly! Lol

[TripleB]

Nice write up. I have the PK360, PBC and a Weber kettle (plus other grilling equipment), so I can relate to your experiences and likes. The PK360 is my favorite and used the most for grilling and indirect cooking. You mentioned that possibly your next equipment would be a Hasty Bake. A fantastic piece of equipment….from what I have read from fellow posters.

But the Hasty Bake is another charcoal grill/smoker. You have three already. I recommend that you check out the Karubeque C-60. It is strictly a log burner, but soooooo easy to use and you do get that Smokey BBQ flavor. It has a temperature controller, fire box is on top of the unit (makes for easy fuel adding and observation), has a fairly large capacity but small foot print, operating fans and in the same price range as a low end Hasty Bake.