PK360 vs Kamados

[binarypaladin]

I'm not going to lie, I'm a bit smitten with the PK360. I don't have one yet but I sense the next time I feel like getting a bit spendy on myself, that's where my money is going.

This is definitely not "what's better" but more of a curiosity about closely a PK stacks up with kamados compared to a more traditional Weber Kettle or any other thin steel cooker.

You're obviously going to get better heat retention than you'd get with the thin steel units and I'm assuming more even heating and better fuel efficiency. How well do these work as ovens? Aluminum is great conductor of heat which is worlds different than ceramic which is insulating. Are they hard to cool?

Anyway, if someone has experience with a Kamado and one of these, I'm curious to hear your thoughts on how they compare and contrast.

[Polarbear777]

The PK360 is a fantastic 2 zone grill. You can change temps as quickly as you can get the charcoal to change gears (I sometimes use a dragon fan to get it roaring).

As an oven it’s pretty impressive. 12+ hours with KBB and I get closer to 20 hours with an all hardwood briquette.

[Polarbear777]

The above are with a thermostatic controller, but it also works well with manual vent settings.

[AverageJoe]

Good lord Polarbear777 you are more techie than me and I build computers for fun LOL

[Mosca]

I don't have the PK, but I've got 3 seasons with a BGE and a Weber kettle.

Any cooker will do anything you want it to; it's just a matter of how many compromises you are willing to make.

Kamados aren't the best at any one thing, but they require fewer compromises to be pretty good at most things.

The Weber requires no compromises at all to be great at grilling, so I use it for 95% of the grilling. Not that the BGE can't grill, but the kettle does it with less setup and less fuss during the cook.

For all the low and slow stuff, it's BGE, all the time, unless there is a space crunch; overflow goes to the kettle. Not that the Weber can't do low and slow, but it requires more attention. For example, I usually have to refuel the kettle during the cook.

Since the PK is like a better kettle, I would guess that anyone owning both would still split the duty the same way. You can low and slow with the PK, but why would you if you had a kamado? And, you can grill on a kamado, but why would you if you had a PK?

ETA: Since a PK has better insulating qualities than a kettle, and its shape gives more cooking area during two zone cooking, I would think that it would be closer to a kamado in some respects than the Weber. But the general principle would still apply. And, I will further add that any of the three would be fine choices for all around use; you would be happy with any ONE of any of them. One of the compromises of a quality kamado is price, something you don't face with a Weber kettle and, to a lesser extent, a PK. The more you pay, the fewer compromises. An Aussie Walkaround grill is $49, and will do anything the others will do... but with more compromises.

I hope this helps.

[marshall]

very well written with a great outlook on all the different cookers we all admire, you just helped calm my MCS thank you!

[Histrix]

For folks that like to grill year round and in the cold, rain, snow, wind it is hard to beat the thermal stability of a ceramic kamado. I doubt that the PK can equal a kamado in foul weather.

While they can all cook the same, with the PK you don't ever have to deal with cracked parts, misaligned bands/dome/base, gasket replacement.

So the simple answer is to buy...both.

Should add that I do not own a PK and have no interest in buying one. Do own kamados and kettles tho.

[TripleB]

Great points. I live in the foothills of So. Cal. and rarely very cold (never drops below 30*), some rain, little wind here and there, and no snow. Got both the 18.5 and 22” WSM and coupled with a temp controller I can go low and slow - why buy a Kamado?

I do own a PK360 and love it. But it’s no better than a Weber kettle for grilling.

[Polarbear777]

I smoke in snowstorms with the pk360 with no problems. It does use fuel at a faster rate but can still knock out a brisket with reloading at the ten hour mark.

[binarypaladin]

I had suspected this. While ceramic is ceramic and is going to be superior in terms of insulation, I expect the thick cast aluminum to be vastly superior to something like a kettle cooker.

[TripleB]

I don’t have any experience with a Kamado or BGE, and I don’t use my PK360 for smoking. I use it strictly for grilling. In fact I have the smaller PK, 18.5” and 22” Weber kettles and a Weber Genesis. So why did I buy another grill? Because the PK360 with those wooden shelves, vent control system, ash removal plug and marine grade aluminum that will outlast me is hands down the sexiest, most durable and best looking grill on the market. It is, by far, my favorite BBQ toy. But that’s just me.....

[Polarbear777]

Since the PK is like a better kettle, I would guess that anyone owning both would still split the duty the same way. You can low and slow with the PK, but why would you if you had a kamado? And, you can grill on a kamado, but why would you if you had a PK?
I hope this helps.

I actually smoke more than grill on the pk because it is so stable. Of course I have a PBC for more volume or when I need to do more than one thing.

The pk could go either way and be augmented by something else. Heck I could survive with just the pk and a couple of chimneys (to sear stuff while simultaneously smoking other stuff). The only limitation of the pk360 as a do-it-all is volume.

[Mosca]

Stability is what kamados are best at. Once a kamado is dialed in, it stays there until it runs out of fuel.

I'd be happy with any one, two, or all three of them. They are all well thought out, and all versatile. There are differences, but none are killer... hence the popularity of each and all.

[binarypaladin]

I know there's the running joke about MCS, but I honestly have no desire to have like 20 cookers. I just don't. If I was allowed ONE cooker right now, it'd be my 22" kettle with a bunch of accessories from Adrenaline BBQ. With that said, the PK seems to make most of those either irrelevant or less important.

Kamados intrigue me, and I've been eyeing the Primo XL off and on, but it just doesn't excite me like the PK. Seriously, the air control mechanisms are just awesome. The aluminum look is just cool. If I lived in a colder climate or had a cabin, I'd probably lean more toward a Kamado but in Las Vegas? I smoked in my WSM and kettle all through the winter.

I have a tricked out 18" WSM that can do a lot. I use it for PBC style hang'n drip cooks and from a shape perspective, hanging is—to me anyway—the only way to do ribs. It's also my favorite chicken cooker. I figure that plus a decent 2-zone Kamado or PK360 would cover pretty much all use cases.

I really, really dig generalist cookers over specialist cookers. Although my WSM is a "smoker" first and foremost, unless I'm handing or need the volume, I find the kettle is easier to use for the same purpose with the SNS. Brisket and pork butts that fit, always go into the kettle plus grilling duty (and occasionally baking). To me, the PK seems like it's one of the best generalist cookers out there.

Polarbear777 how high can you take the temps? I've recently really enjoyed pizza cooking. While I'd probably get some kind of specialist oven if I was going to try and make Neapolitan style pies (~1000ºF), I've been able to make some damn fine New York style pies using the kettle and bricks. Any reason that thing can't hold 750ºF-850ºF, or is that too much?

And while PK360 doesn't have the highest volume, it's pretty darn good. When I need to feed a crowd, I just go ribs in WSM (12 racks handles more than the biggest party I ever host!). If I did regular volume, it'd be time to either get more cookers or something specialist, but a 22" Kettle WITH the SNS has rarely been insufficient.

[binarypaladin]

Don’t get me wrong, kamados are really cool. The Primo XL is really high on my list but they’re not portable.

The PK360, while certainly not cheap, is cheaper than most kamados.

[AZ Fogey]

Using Grill Grates in the PK-360 and living in AZ with a climate much like yours, I regularly see temps between 550-750° depending on how evenly I've spread the coals. I think the longest time I've cooked a steak on the PK is 10 minutes, turning every minute and a half for medium rare and that was a 2" piece of meat. With the Grill Grates removed the pit temp can be controlled very accurately with a little trial and error. It's an amazing cooker.

[binarypaladin]

Yeah, I'm thinking I can do all the baking I actually do with one of these. We'll see. I'll probably wait for a sale again. Too bad Father's Day came and went. That seems like the ultimate grilling sale holiday.

[Polarbear777]

I’ve taken it to over 500F to cook wings. I’m sure you could do an indoor style pizza in it, but I don’t think you can get to 900F without heroics.

I haven't tried pizza, since I rarely make it and when I do it’s with a baking steel indoors. I guess I should try it with a stone (steel too hot burns the bottom, I have tried that).


I was toying with getting a kamado but decided on the pk360 for two main reasons

1. Basically indestructible. Unless you get it to aluminum melting point, not much else can hurt it. All aluminum or stainless so no rust. I’ve never covered it (I hate covers).

2. Super neat 4 vent system with rotator lower vents. Elegant design allows for operating it without a stand if you really need portable.

I had no idea I could run for so long with a single load...the only caveat is I don’t think you can do that with their stock basket.

[binarypaladin]

Polarbear777 750-800°F would work for New York pizza. I’ve managed to get my kettle in that range.

I’ve recently fallen in love with a pan pizza recipe over at Serious Eats. I think it would improve over what my oven produced if I could get up around 600°F.

Ditto on covers. I don’t like them.

The venting system is awesome. Even the placement of the thermometer is super nice. The whole system just seems really well thought out.

Portability matters to me a lot. That was what originally sparked my interest.

[Polarbear777]

I put grate level thermometers on my kettles and PBC because the pk360 actually puts it in the right place and it works so well I had to add that.

[Polarbear777]

I’m afraid to try that pan pizza at serious eats...it’s hard to adjust a belt to be longer.

[binarypaladin]

Haha. It will if you try that. It might be my favorite pizza. I’m looking for excuses to have pizza parties now.

[SmokeyGator]

Pretty much the same. I am not unhappy with my Primo XL. In fact every time I use it I am happy I bought it. But I’m equally sure I would like the PK360.

Now for the fine details. The Primo is ceramic. So once I have it going it doesn’t matter if it rains. It isn’t going to have a temperature drop. The all aluminum PL360? Don’t know. Depends on the intensity and duration of the rain. But portability? Forget it. The Primo IS NOT moving. If I sell the house I will just have to buy another grill, because I’m not moving that thing. Just figure that $1000 of the house price is for the Primo and custom table I built.

The PK360 is easier to move around. No doubt about that. It is established FACT.

[Polarbear777]

When I smoke in the rain or snow using the pk360 with my thermostatic fan controller, I usually can’t even tell by looking at the temperature plots when the rain/snow started. I can tell if I look at the plot of the fan speed, So it’s using a little more fuel to keep up. Set and forget is true... I’ve gotten so lazy with it I don’t even worry about the weather.

A kamado may be a stable without the controller, I’ll never know because I can’t justify getting anything else.

[AZ Fogey]

What brand of fan controller do you use on your PK360? I've been looking for one.

[Polarbear777]

@AZ Fogey

Doesn’t matter what controller you use, but if you get the BBQ guru fans with the Weber mount fan tube, you can press-fit it into the lower vents on the pk360. Stuff something in the back of that tube and you are ready to roll.

Their fans are 12V and most controllers expect a 12V fan, so you can mix and match.

[dshaffes]

I own both a PK360 and a BGE (in addition to a bunch of other cookers). They both get a ton of use and I love cooking on them. However, they are distinct and I don't consider one a pure substitute for the other.

I grill on both, but the PK gets most of the work because it really excels in that area. It's the best in 2-zone setup moving food left and right on the square grate. The ability to control temperature is really easy with the venting system.

Both get used for low'n slow indirect cooks, but there is something about the flavor profile on the BGE that I personally love. The Kamado holds temp like a champ and gets the call year round (especially winter). The PK is rock solid too at holding low temps and food comes out great.

The BGE may have a bit more versatility (pizza, baking), but if you like to cook, both of these grills are great. I could go on and on, but if you have any specific questions, let me know.

[binarypaladin]

dshaffes I know they're definitely not the same. You're going to get more convection in the PK which definitely alters the amount/type of smoke and affects moisture. I'd guess the heat consistency is going to be near even unless you're working in extreme winder conditions, even if the PK is going to require more fuel (which in and of itself also alters the smoke profile).

I'd say Kamados are the best generalist cookers out there based purely on cooking itself—I mean, I say that from reading around and just considering how they cook compared to other cookers. I don't have one. For me though, portability is a huge factor which kamados can't be good at.

In terms of baking, I have baked on my kettle. It just takes a lot of fuel to run at higher temperatures for a long time. The fuel is doing most of the work, but I've done pizzas and even Dutch Babies. (I never imagined smoke would really add something to a Dutch Baby, lol.) I know the Kamados are going to excel there and that they're the best option for high, high temps—but the it does seem like the PK can get me most of the way there. (Of course, with the right accessories, you can do Neapolitan pizzas on kettles. The silly part is that there are standalone outdoor ovens that are more fuel efficient and cheaper than the kettle add-ons.)

Both cookers are pricey, especially if you factor in accessories. I'm not sure there is enough difference to justify plunking down at least 800 on a PK360 and then well over a grand on something like a Primo XL unless I was really maximizing high temperature baking. (Mind you, the Primo XL is made in the USA. For the price of the PK360, the fact that it's not made stateside is a HUGE knock against it. That really bothers me.)

Of course, who knows? Maybe I move to a place that actually snows and I find myself saying, "You NEED something that handles this snow better. You NEED to make Neapolitan pizza when it's -20ºF outside."

[Old Glory]

I own both a XL BGE and PK360. Everything that has been said here is spot on. For me the BGE is a bit fussier to lock in temps. Though once locked in it is solid. The PK360 is super easy and I love it for weeknight grilling and indirect cooks. It is a chicken cooking machine. Thighs indirect at 350. Toss on a chunk of apple or pecan and you get a touch of smoke. Done in about 45 minutes.

The BGE gets way hotter and I do love using it for roasting turkey and chicken. It does Low and Slow like a champ...once you dial it in.

When I want high temp or a long low and slow I go with BGE. If I want indirect or two zone grilling I use the PK360.