Really looking at the PK 360. I read in the amazing ribs review that a low and slow cook will go about 5 hours before needing refueled. Would PK owners here agree with that? That’s about what I could get with my kettle but PK looks better insulated like it should be able to do longer than that.
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In my pk360 it looks like fuel capacity would be the problem. If you’re placing all your fuel on one end as I assume you would to use it as a smoker there’s just not that much room. I guess you could leave the hinged grate off that covers the end but even then you’re going to have stack it pretty high. On a long cook I’d expect to leave the hinged grate off but have to add fuel a few times. -
I did a small brisket flat (1.77 lb.) on my PK360 last month. Target temp 250d. I used Kingsford charcoal and utilized the minion method. Used small maple wood chunks.
Here is an excerpt from my cooking journal, “PK360 kept temp around 250d for 10 hours. Impressive”. And that is without refueling.
The PK360 is the best grill I’ve ever owned (I have 15 grills/smokers) and I own a couple Weber kettles too. The main drawback is capacity. For smoking/indirect, you can’t get a lot on it. The “extra shelf or little shelf” helps some. The weight of the hood (sealing) and the marine grade aluminum really do a great job of retaining heat.
FWIW….Comment
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I've never done a brisket on my PK360 mainly because it's too long a process for me! As far as overall capacity, it's fine for me as well. I don't do cooks for 15 -20 people on weekends. I have done plate beef ribs, pork butts, pork ribs etc.. with no problem with refuling, in fact in often have plenty of lump left over for other cooks. My problem is with adjusting the air flow properly. I often over or under compensate when temp fluctuates a little! But that's my impatience getting in the way! -
BillyBriskets Wow, that is a tough choice. The PK is roughly $300 more. I love my kettle 22" with a Vortex for roasting chicken. Maybe the 26 kettle with a Vortex. That would be hard to beat. -
RlsRls I don't have any issues with air flow. But two things: 1) I usually want my temps between 250-300d when smoking. And never had an issue with getting and maintaining that. 2) I have never tried to raise the temp up above 350d. Not sure if I would run into an issue with that. When I grill a steak and then slide it over to finish indirect, the temp is usually around 350d. Right where I want it.
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The 360 is great "fast cook" machine! Front sear , reverse sear, direct , indirect doesn't matter ! Lid open or closed, fantastic. Thick aluminium means good heat retension and no rust! You won't be dissapointed if you get one.Comment
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I did a slab of ribs on the 360 today. Started at 10am, and finished at just past 4pm. I added lump once during that time. I would say for me, it's all about the amount of air flow you are allowing through the grill, and the temperature that you are trying to achieve. More air and higher temps will of course eat through the fuel. I use a basket over the grate which has the effect of restricting the air, and keeping the temps low. Note that I achieved good two zone areas by utilizing the divider and the snake rails.Attached FilesComment
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For steak, I just put something flammable in the center and burn baby burn, but thats for a reverse sear cook. For low and slow, I do the minion method using the full rail as the blocker down below and one short rail for the snake. You can use the other short rail up top to block the heat. The backet will limit the temps naturally through restricted airflow. 250 - 275 is easy to hold using the basket.Comment
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