I am somewhat of a newbe with the PK 360 and am having issues with getting up to temp for indirect cooking. Any advice?
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I too am fairly new to the PK360 but I’m having good luck on indirect temps. I am using leftover lump from cooks on my kamados. I think briquettes would work much the same. I start a small pile of charcoal on my right side with the hinged grate piece taken out. As soon as I get those well lit I add more charcoal on top of them. My goal is to get a good fire going but to get the lid down before it gets too hot. I want control before it gets away from me. I use the upper vent on my left side and the lower vent on my right. With this setup you can get great temp control. Remember all that cast aluminum has to come to temp so it may seem like it’s taking a bit to get there. On a kamado I use the upper vent for temp control but so far the lower vent on the 360 is working best for temp control. Good luck! -
Thanks Oak! I bet I am not giving it enough time. When the coals look ashed over I am cooking. Need to learn patience! I appreciate your advice.Comment
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What temp are you looking for and how long do you want to cook indirect?Comment
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To me, "indirect cooking" is similar roasting in your oven. Whatever temp and time a recipe calls for roasting chickens, pork loins, ducks, etc. is what you would shoot for on your grill. 300 to 400 degrees is easy to regulate. My issue is keeping Low n slow temps in the 250 range for smoking. The key is starting the fire. Chimneys get too hot and it leads to chasing temps all day. Fire starters is the way to go I believe. Manipulating the vents is a learning curve that takes practice as well! -
RlsRls Have you ever tried the minion method? I mentioned in another post (and I believe you commented there too) that I got 10 hrs without refuel and the temps averaged around 250d. Sometimes a bit higher (275d), then would drop to 230d when I opened the lid. Had to play a bit with the top vent, but again, pretty consistent temps around 250d.
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