Pk360

[Amajeff99]

I have a PK360 and so far I like it a lot, great grill and quality build. just wondering if anyone else has one and what they think. if you do, do you have any tips. I find I have to run my temp sensor through the top vent to allow the lid to close and prevent air leakage so I can get proper temp control.

[HawkerXP]

I don't have one but it is a nice looking cooker.

[David Parrish]

I don't have one but it is a nice looking cooker.

I agree. Looks very functional and killer for two zone cooking. I'd like to know how efficient it is. Especially since Blaze makes their Kamado out of the same cast aluminum but thicker. Really curious how the thickness impacts efficiency.

[Henrik]

I dont' have one myself, but I would order some felt gasket to line the edge of the lid with (like you see on most kamados). I've done that on my Weber kettle, and that way I can run the sensor cables between the lid and the bottom half without risk of damaging them. And as a bonus I get a lot better air control since it is not 'stealing' air through any cracks between the lid and the grill. Perhaps that could work for your PK360 also?

[JCBBQ]

Ditto. That's what I have on my ceramic and it seals perfectly. You might look into high heat gaskets. I burned out my felt ones on a pizza cook.

[Amajeff99]

it seal really tight all on its own machined really well so the lid sits tight ,but the gasket idea might work for running the probe under the lid.

[BBQCentralShow]

Smart!!

[Max Good]

Amajeff99 I love the new 360. It is king of 2-zone charcoal cooking and an excellent sear machine. The built in thermometer placed right above grate level is actually very accurate measuring the indirect zone. Have you used it with a water pan? I find condensed moisture builds up inside, settles at the bottom and can leak through the mounting screw holes at the lower intake damper. The cooking environment is obviously very humid. Additionally, the two wheels look cool, but don't work very well. Your thoughts? Cosmetically it is gorgeous. Looking through my pix I reveled at the quality, until quickly realizing the beauty of the model was far more a factor than my photographic skill.

[Amajeff99]

so far it is a great 2 zone cooker. as for the two wheels I have mine on a deck and it rolls around no problem they look small but work great on a level surface. I also have there charcoal baskets which are built like tanks and work great for low and slow I am a little concerned about ash clogging the baskets up but so far that has not been a big issue. the only other issue is having to run the temp probe through the vent to prevent air leakage the lid is designed to seal tight and running the cable any other way really messes with the air flow. I have yet to run it with a water pan I got my in February and so far it has only seen steaks and a couple of burgers. which it cooked to perfection even with me still learning the Grill and how it likes to be treated.

[Max Good]

Yes, run your probes through the upper vents. I also used one charcoal basket for smoking. Worked great and made ash removal easier.

[mrk]

Amajeff99 How do you like using the four way venting system? Does it lock in and hold the temperature fairly consistently?

Max Good Really looking forward to your review of the 360 once you post it. I've been eyeing this since it came out as it seems to have the right combination of size and portability (as well as durability with the aluminum capsule) that I am looking for.

[Amajeff99]

I definitely hemmed an hawed over this purchase, but now that I have it I do not regret it at all. I have no doubt's that this grill will be passed down to my Kids it is built that good . Their customer service is excellent and friendly,

[Max Good]

Hope to have the review withing a couple weeks. I ran a 2-zone smoke session five hours at 225 before needing to tend the charcoal. All dampers hold your set position.

[Amajeff99]

I can tell you this the build quality on this grill is great. it was actually fun to put together well machined quality parts . as I said I am still learning it, but so far it is great. I want to do some more longer cooks on it once the weather gets better to really judge its capabilities, that being said let me tell you about one cook I recently did on it I was able to hold a consistent 230 on the grill according to my Smoke when it was 20 degrees out and starting to snow plus windy. did a revers sear on a steak, with a little smoke during the slow portion of the cook and it came out amazing. I was able to go from low and slow to searing hot easily to finish the steak with no trouble.

[Spinaker]

David Parrish Any plans for a 360 SNS?

[David Parrish]

David Parrish Any plans for a 360 SNS?

Not at the moment, but our new basket coming out for the Jumbo Joe might work pretty well!

[Spinaker]

Nice! Looking forward to seeing that one!

[70monte]

I have one of these as well. Mine is the limited edition model with the ironwood shelves but I also bought a set of the black durabilium shelves for it since I think they are a little more durable and heat resistant. Plus I want to preserve the wood shelves.

I think it's very well built and has some cool design features like the lower vent system. I have not done any low and slow on it yet but it has cooked everything I have put on it very nicely. I also use the PK charcoal baskets with it and they are built like a tank.

I have never noticed any moisture build up in mine but I have not really looked for it either. Nothing leaks out of mine.

When using a remote thermometer, I just route the cables through one of the upper vents and have had no issues with that.

For those of you who own one, I found a smaller metal bucket at Home Depot that works very well for this grill. It's located in the paint department where they keep the plastic buckets. I just bent the handle down slightly to flare out the handle at the sides and it sits perfectly on the two hangers on the back of the grill.

A lot of people are under the impression that this grill is made in the USA but it's actually made in China. That has turned some people off to this grill but regardless of where it is made, it's a quality grill.

I hope you guys continue to enjoy yours as much as I enjoy mine.

Wayne

[lschweig]

70monte there are a lot of regional woods that are called ironwood. I can let you know that if it is Brazilian ironwood (Ipe) the heat rating is basically the same as concrete. I have a 1x1 stick of it that I have used for years to knock down my ashes and just blow on it to stop any slight flames if they even develop.
Just my 2 cents worth.

[70monte]

70monte there are a lot of regional woods that are called ironwood. I can let you know that if it is Brazilian ironwood (Ipe) the heat rating is basically the same as concrete. I have a 1x1 stick of it that I have used for years to knock down my ashes and just blow on it to stop any slight flames if they even develop.
Just my 2 cents worth.

I'm not sure what kind of Ironwood it is and I didn't think to ask PK if they knew. I know that my shelves are slightly different in coloring.

[70monte]

For those who are wondering what the height difference is between the 360 and the classic, here is a picture.

[Mr. Bones]

Jus' Beautimous!

[Amajeff99]

I got this quote directly off the web PK web site not to be a contrarian but this is why I was under the impression they were made in the US and was one of the reasons I decided to go with this grill.

HAND-POURED IN THE USA
The high-grade aluminum alloy we use to cast our grill is hand-poured into individual molds. From there we grind and balance the edges and shape the vents to ensure a tight seal on every one which means more consistent cooking for you.