Bought a PK 360 this Spring and use it approx 3 to 4 rimes a week, mostly hot and fast cooks with an occasional semi long cook of ribs, pork butt and a beef back rib once. While I'm happy with the purchase, I like others have noticed a bit of difficulty keeping a fairly high temp going for an hour or so. I believe it's because unlike a Kamado cooker (which I previously owned) where the coals are kept in a more concentrated pyramid,-like pile, on a PK, the coals (lump or briquetts) are spread out in a flatter layer which doesn't have a "flu like" effect and the heat isn't concentrated as much. Should I get a basket? Do all of you 360 owners use a basket? Has anyone else noticed this issue? BTW, doubtful I would purchase a fan as I don't anticipate any overnight cooks etc.. Thoughts? comments? Ideas?
Thanks.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I use quality lump charcoal lit in a standard Weber chimney and pour the lit coals into a hardware cloth basket (that I made). The basket sits on the right side on my grill. I cook with both lower vents open and one upper vent open. I get a consistent 325 F for up to two hours. I tend to do poultry, fish and thinner cuts of meat on my PK and use a different smoker for butts, ribs, and briskets. I've not gone down the road of long cooks on my PK360. I am like you in that I find myself using it 3 or 4 times a week.
18.5 hours at 225F. Did short ribs for he first 7 hrs. Left it running. Ambient temps around 30-40F.
No refuel at all. pk360 with fireboard and pit viper control.
Guess I can’t
Personally, and I respect what others have done, for a basket just buy a ‘Weber Char-Basket Charcoal Holder’ ($26 on Amazon). Then just take off the metal bands. The width of the basket fence fits perfectly in the PK360 and you just move the ‘fence’ to accommodate the amount of charcoal you need.
RlsRls I don't have a PK360 yet but whenever my son moves out on his own, I told him he can take the PK original. He thinks I'm being nice, but it's really my excuse to get the 360. So I'm following this with interest.
When you talk about hot and fast cooks, I gather you mean indirect, not direct heat. What target temp are you going for? What are you typically cooking? Just looking to learn.
Please everyone, I don't need to mean to say that I'm having trouble grilling food that's safe to eat or anything like that. As I mentioned up top, I'm happy with the purchase. It's well made. I know it will be my last grill for it doesn't have anything in it or on it that can break or rust-out or burn-out! My main observation is that It requires more charcoal be it lump or briquetts to get the heat I was used to getting on my Broil King Keg. A full chimney of lit coals would easily ramp up a Kamado to 500 or 600 degrees easily but as I mentioned , I suspect it's due to the Keg's design. But, all that being said, once I close it up, the PK is so air tight that coals snuff out quickly and I have plenty left for another cook! My def of "hot N fast" is anything that cooks in about an hour, from 5 minute smash burgers to roasting a small chicken or reverse seared rib eyes , chops etc.. I'm stll learning how to manipulate the vents and I'm sure once I get that down pat, five, six hour cooks should be a breeze!
To RadShop, since you have a PK original your probably ahead of me when it comes to fire and coal management! You should up-grade. You won't regret it!
Yep. High indirect is totally doable but will need more coals than expected. It’s not a coal miser at high temps (just like a kettle) since there’s no insulation. Will run for a very long time at lower temps if you work at it a bit.
Extremely versatile.
Last edited by Polarbear777; July 20, 2022, 01:41 PM.
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