PK Grill for low and slow

[Jim Burgin]

Anyone know if the PK Grill (either model) will REALLY do a pork butt low and slow and achieve great smoked flavor and juicy tenderness? How does finished butt compare to one done on the Pit Barrel Cooker? Thanks, Jim

[Danjohnston949]

Jim Burgin, Sorry, I'm No Help to You❓ Good to Here Your MCS is Active 👍👍👍👍👍
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[cmiller0711]

It will absolutely do good and hold a great temp the whole way through! I recommend getting a thermometer for the original PK so you can keep an eye on temp. Just set it up for indirect and smoke on my friend! I have both models and would use either to cook a butt on, I would however use the 360 over the original due to it being bigger.

P.S. Use pecan and cherry mixed its wonderful on a properly cooked butt.

[droopie69]

I haven't used one, but looking at the pictures and the videos on the internet about the PK I can't see how it CAN'T be a great low n slow cooker. If you haven't there's a great review on this site. Check out youtube, but basically setup for 2 zone cooking. Use the bottom vent under the charcoal and the top vent on the opposite side over the meat so it draws heat and smoke across the cooking chamber. Use a quality thermometer, wait 10-14 hours or so and you've got one fine meal coming off.

[Biobus]

I've done several pork butts on the PK360 and each have turned out great, very moist and great bark.

[Black99vette]

Nice bark! Great now I'm hungry!

[HawkerXP]

Hey Jim Burgin whats the matter with your PBC butts? I have found the PBC to be capable of doing nice moist meat of any kind but not every rub will give you that nice black flavorful bark. Are you having problems or just shopping around?

[Polarbear777]

Huskee

Should this go to the pk sub-forum?

[pkadare]

Polarbear777 - Not sure if you saw the announcement or not, but The Slaughterhouse is where old threads go to die. You can request they be saved but if not enough people do so, dead they become. The moderators are trying to clean up the massive amount of data represented by these old, inactive threads.

[Huskee]

Done! Thanks Polarbear.

[Old Glory]

I have a PK360 it kills it for low and slow. Did ribs and pork butt both came out great. Great for two zone reverse sear steaks. Direct for burgers and dogs is really good.

My issue is I can’t get it to hold at 350 for when I want to do chicken. I read the strings about fans, etc. I don’t want to have to mess with them on a $700 grill. To me that is the one negative about my 360.

[TripleB]

Interesting. My PK360 holds at 350 d with no problem. And I'm not using fans.

[Bob's BBQ]

I have an original PK and a PBC. Both work great! I agree with cmiller0711 !!

[Old Glory]

I’ll double check the thermometer it could just be that. It seems sealed all around so I think I am ok there. Thanks!

[dshaffes]

Are you using a charcoal basket or just throwing coals on charcoal grate?

[Old Glory]

I have done it both ways but mostly just throwing on the grate.

[Polarbear777]

If you’ve got coals on the right and enough foil covering the rest of the grate on the left, that will allow you to open both lower vents and divert all the air to the right side where the fire is.

I got it to run at high temps doing this sans-fan, but I’ll admit I’m lazy and usually just use the fan.

start reading at post #11 for how I do a high temp indirect set up:

https://pitmaster.amazingribs.com/forum/accessorize-your-pit/thermostatic-controllers-aa/591780-convenience

[Old Glory]

Thanks I saw that and tried the foil. It did seem to bump temps a bit higher. You used a ton of charcoal. Could you close the grate? I think when I am doing chicken I will just add more coals since I generally am roasting it indirect. I want to be able to hold 350-375 for 60-90 minutes.

[Polarbear777]

You don’t need near that much lot coal to hit 350, but the foil and set up is the same.

I tend to not use/close the grate on many cooks. It certainly wouldn’t have closed in this case. However I don’t think anything directly over that much charcoal would survive more than a few seconds.

[TNPIGBBQ]

Did a 20+ hr brisket cook, fan wasn’t really necessary (hardly kicked on, till I turned the temp up trying to beat the stall).

ETA: these grills are really great, like a mix between a Weber & a Kamado. I really wanted the PK360 but I’ve come to really appreciate the PK original. Can’t go wrong either way.

[TNPIGBBQ]

Thanks! It came out well, Costco prime/BBBR hickory & mesquite. Practice run for Thanksgiving, much more confident I won’t mess it up.

[au4stree]

That's a great looking brisket. The more I use my PK360, the more I'm impressed. TNPIGBBQ, where'd you get the metal for your basket? McMaster-Carr?

[TNPIGBBQ]

@au4stree

Tractor supply has 16 gauge, local Ace had it as well but they were closed on Sunday. Caveat though, it’s not stainless and it’s already rusted badly. I need to order some 304 or something from McMaster.

ETA: the only advantage I found on the original over the 360 is during long cooks I can knock the ash out to clear the intake extremely easily. PK is definitely worth the money to me.