so I am cooking low and slow with my PK360. When I add a chunk of wood I get dirty smoke when it starts to burn, this seems like a normal process with a fresh chunk of wood, how long should it burn dirty before it creates good smoke? Do you drop a chunk of wood on and shut the lid or do you let it start burning good first then shut the lid? When should you add more fuel, is there an indicator other then temp dropping?
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I always throw the wood directly on the hot fire. As you know, you want the wood to start burning clean, as quickly as possible. Generally, I will throw a fresh chunk on, then I shut the lid. It smokes for a few minuetes, then it should burn clean. Leaving the lid off to let it catch and burn clean can cause the temp to spike after you eventually close the lid.
You will be able to tell if you need more fuel by looking in the PK. I would guess that the PK will be able to go a long time on a load of charcoal.
Temp drops can come from changes in wind, humidity, both in the grill as well as the ambient humidity, ash can also be an issue that will effect the fire. If the temp starts to drop, check the fuel. I would bet that you won't have to worry about adding fuel.
Polarbear777 will know more than I. -
What type of wood. I have never had a wood act like that. It is normally clean and a light colored smoke. Where are you getting the wood is it new or dried. You will need to practice with your PK360 every grill is different. I can go about 4 hours on my Weber with Smokenator before adding new briquets. I have a wood source that have dried wood chunks 3.5x3.5x1.25 that last just over an hour. They produce a nice clear smoke.
I would definitely check other sources of wood chunks. Always close the lid after adding a chunk. I think that answers your questions. If my Weber ever gives up the ghost I will get you PK360 it looks to be an impressive machine.Comment
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Here’s how I set up. I light one corner and let it roll to the other side. I never check it anymore, but I’ve done hundreds of cooks on this thing. Note that I usually stack at least one more layer of coal on top of this if I want to go 12 hours​
Edit: I’m usually using a fan controller, but manual vents I still set up exactly the same. I’m usually lazy so even for 325F I just let the fan bring it to temp after lighting the edge.
Only seems dirty at the very start when the cubes are burning.Comment
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I like to wait until it catches on fire before putting the lid down. It needs plenty of air initially to produce clean smoke.Comment
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I've had good luck placing my wood chunks on top of my grate. Conversely I had some smaller chunks(they were bottom of the bag) and I placed them under the coals and had little to no white smoke. I start my PK360 the same way Polarbear777does, mainly cause that's how I do it on my SnS. Like with any smoker, I throw in the wood and shut the lid.
I should note, I typically only place the wood on the grate when I'm doing higher smoke temps, like for chicken. I bury the wood when doing L&S. I have no data to back this up other than observed notes I've made.....Comment
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I while back I was watching a Harry Soo video and have since adapted his method. I bury the chunks in with the coals, either via the minion or snake method. The wood burns with the charcoal at the same rate resulting in cleaner smoke.Comment
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