I got a PK360 earlier this summer. I like it pretty well so far (replaced my Weber), but the one problem I am having is I get uneven cooking due to hot spots around the air vents. Any pointers are ways to even it out for direct cooking?
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I seldom cook directly on my PK360. I normally build the charcoal pile on the right side. I cook with the right lower vent and the left upper vent open as needed to control the temp. The cross flow also works well when you put steaks on the left side to bring to temp before moving them to the right side to sear. -
So from your post, I assume that you are using at least 1/2 grill for direct cooking and it's hotter over the air vents and the middle of the grill is cooler.
I have never had hot spots when grilling direct since the top is left open. Are you closing your lid? And if you are, why?
When I grill and use 1/2 the grill surface, I move my meat around to ensure even cooking, no flare ups, etc. But I do that on any grill.Comment
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Like Oak Smoke I put my coals on the right side where the grate lifts. Keep the vent open under the right side and then close the top vent on the right and the bottom vent on the left leaving adjusting the top vent on the left as necessary to maintain temps. This is my preferred indirect setup and then when I'm ready (If I need more heat for a reverse sear situation) I open everything up to generate more heat. Temps seem to be pretty steady. I haven't cooked with the entire bottom covered too often, and, when I have, they have been quick direct heat cooks like for skirt steak.
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Green Caribou with regards to direct cooking I try to make sure I have lit coals all the way across the bottom of the lower grate if I'm using the whole top grate in such a manner. If I'm using it as a combo for indirect to direct then I will often open the lid to get more air to the coals. Once the fire kicks up I'll open both vents on top. However, I usually have the lid up for direct cooks as I tend to turn my protein fairly frequently to avoid burning.
Good luck and hope these posts help. Let us know.
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Hot spots with "Lump" is almost inevitable ,especially with direct-open lid cooks. I've had a PK360 for about 5 years now and light all my fires with a chimney, even two zone indirect cooks. I dump lit coals on right side and control heat with the vents. I also have extra long metal skewers I use to move some coals around if neccessary to even out the heat. That's normal when cooking over hot coals and wood chunks, makes it more of a challenge!
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Thanks for the input. Just to clarify, I was referring to direct grilling. I've been experimenting a bit and I think one thing I've noticed is I need to allow longer for the coals to heat up across the whole thing so there is less difference between the ones near the vents and the ones farther from them. I will also play around more with the lid. On my Weber I almost always grilled with the lid on and got good at controlling things with the vents, so I'm still figuring out what works on the PK.
I am loving the more rectancular layout. My wife was able to do 2 palleas simultaneously.Comment
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I have done direct grilling for Skirt steaks and kabobs. I use briquettes and small wood splits. This creates a lot of hot/cool spots. I like to move the wood, coals, and food where I need them. I never close the lid when direct grilling.
In my experience, the 2-zone method with the lid down can hold any temp between 160-425f using the techniques described by OakSmoke and the proper amount of briquettes.
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