Lump chatlrcoal was to the right. Added a piece of Applewood to generate some smoke so I could see it come out. I saw no issues with this method, and the test brats turned out great. I will try to find the time to smoke a turkey breast this way as well and let you know if I am seeing any additional smoke being infused or not.
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Very creative and interesting experiment Bluetail, I’ve certainly never seen anything like this done with the PK360 before. Watching intently!Comment
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Test smoke using the billow blower and attached temp gauge and probes on a single turkey breat. Dry brined the breast for about 3 hours using a standard salt/pepper/garlic and onion rub and some dano's for the herbs. Set the pk to just the bottom vents and the Signals to 275. The blower held the temps solid at the set temp. 2 hours later I hit 260 and pulled it to rest under foil and a towel for about an hour then sliced it. Nice and juicy, good fever, and beautiful browed skin. I call that a success.Attached FilesComment
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In case anyone has one, the Weber cylindrical bbqguru fan/adapter press-fits right into the pk360 vent.
For the back I rolled a piece of felt gasket around a bolt until it was big enough to fit tight.
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Ok, just received my Burn Shop basket for the pk360. I also opted for the snake divider option for the additional $15. I plan on seasoning the metal to hopefully reduce the rust that is sure to follow. There also appears to be enough Dividers to also allow for using them in a lengthwise configuration, thus possibly allowing for using the entire pk length for indirect cooking. Anyways, as soon as weather permits, I will do a cook and let you know the results, and if this purchase was worth the $$Comment
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Got the burn shop basket covered in oil and let it bake in the grill for a bit, and then transfered it into the pk. I set the divider in place and filled the right side with charcoal. Cooked a pizza, a load of chicken drumsticks, and some porkchops (went a bit overboad). Now it time to sit and wait to see how it rusts, clogs, or whatever.Attached FilesComment
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Too early to tell. I got the the snake Dividers as well. It is pretty heavy and the kick ash basket i believe is better in that regard, and kick ash is cheaper, but this is built like a tank and so, should last a very long time. So far, I like it.Comment
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OK. After using the basket for a few cooks now, it's a good basket....but.... when you go to tap out the ashes, it's heavy enough to actually make the grill wobble a bit. It's just too heavy to be able to do that 'in' the grill. It really needs some external place where you can bang it on to get rid of the ash. Also, it has no handles, so you have to grab the dirty ( greasy) sides/ends to move it around. The kick ash I think solves all these issues. Lighter, easier ash Tapout, and it has handles.
Thoughts?Comment
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I bought the original fire basket from PK and was disappointed. I have to agree that this also looks very heavy and the grates pattern is so dense I would worry about airflow when loaded. The Kick Ash won’t last 1000 years, but it seems to be the right configuration, and should last long enough to be worth it.
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Sirloin tip roast. Apple wood smoked at 250-260 degrees to 131 prob temp, and then covered until cold and refrigerated overnight before slicing as thin as possible. The rub was just members mark branded Montreal Steak seasoning. Just to add... $17Attached FilesLast edited by Bluetail66213; March 18, 2024, 05:19 PM.Comment
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