I need to stop watching your channel...I purchased a Pitt Boss vertical smoker after watching your awesome video's and now I want this grill...lol. Keep up the great work
Your going to have fun learning that PK! It’s a different kind of animal. Use less charcoal than you think. These things get very hot! Thanks for watching. Smoke on!!!
Great video and subbed! 2 questions for you! I’m trying to convince the wife to let me buy a used pk 360 hopefully this weekend! Do you think the PK 360 will get as hot as the original and be as efficient on charcoal due to the larger size? Also what are your thoughts on charcoal or briquettes touching the aluminum shell? Some people claim it will melt the aluminum and PK says don’t have hot charcoal against the aluminum! Thanks in advance! Hopefully I become a proud PK owner!
Don’t worry about the charcoal heat. Aluminum melts at over 1200 degrees. Charcoal can get that hot but only if your force feeding oxygen to it like for blacksmith work. The coals on the grill will never get there. Both cookers are going to cook in a similar fashion. They just have different hinge layouts. I almost went with the 360 but the price was too high for me. And when it comes to the old lady, sometimes it better to apologize and cook her a steak than it is to ask permission. I hope this helps. Come over to my Facebook group. American Smoke Carnivores. Smoke on!!!
I just got a whole PK new original kit for father's day. Assembly was pretty simple. One question - how much play is there in the side table when locked? I sits level enough, but does not seem to lock in super tight like yours- unless that is just the video.
Oh yeah! Aluminum has a melting point over 1200 degrees. As long as your not in direct contact with the outer walls, I’m sure you will be fine. Thanks for watching. Smoke on!!!
I would like to see you smoke a pork shoulder/butt on that awesome PK grill sometime to see how good it comes out on a small grill like that, I have been looking at PK Grills vs a big smoker like pit boss or RecTec .......thanks for your channel
You can season them with oil or it can also be done with a half onion. That way is actually pretty cool. I’ve got some pk videos coming up. I’ll demonstrate this in the video
@Redreefmedia I think the broth would just reduce down and the water vapor would be all that entered the chamber. You would probably be better off spritzing the protein directly with the broth.
I had a friend tell me they stopped cooking with aluminum foil, pans or anything else aluminum years ago because when hot it breaks down into the food and causes all kinds of medical issues… I don’t believe it personally, but have you had people tell you that?
I’m like you, I’ve heard some things but never anything legitimate. You know how stuff that gets bounced around becomes fact eventually. Melting point of Aluminum is over 1000 degrees. Not sure what temp it has to reach to become a gas. I think I’ll be ok. I appreciate you voicing your concerns, and thanks for watching.
It does not perform like my Char Griller that I’ve used for 20 years. I’m still learning how to utilize its unique type of performance. The heat is intense.
@@TheAmericanSmoke I bought the char griller after watching your videos and am now ordering a pk after watching your vids. Would love to see more content on your pk.
Just got my PK yesterday. Im hype. Will be doing this before cooking!
Welcome to the club! Smoke on!!!
“Science” 😂 Loved this video. Great new grill bro
Thank you my Smokin brotha from anotha motha!
Just bought my 1st PK. I enjoyed your video because you just got straight to the point. Thanks
Thanks for watching! Smoke on!
space cowboy, you never cease to amaze me! thank you for your awesome videos and dedication to educating the masses. much love, bro! thank you!
Thanks for watching! Come over to my Facebook group sometime. American Smoke Carnivores. I’m in there daily.
Smoke on!!!
I need to stop watching your channel...I purchased a Pitt Boss vertical smoker after watching your awesome video's and now I want this grill...lol. Keep up the great work
😂 sounds Like I’m just a little bit ahead of you on the barbecue arsenal purchases. I appreciate that feedback. Thanks for watching!
Beautiful 😊👍
I just order my PK...I've got a ton to learn as I've been a propane griller my entire life. Figure it's about time to move up to the big league.
Your going to have fun learning that PK! It’s a different kind of animal. Use less charcoal than you think. These things get very hot! Thanks for watching.
Smoke on!!!
Awesome video! Thanks man
You bet! Thanks for watching!
Great video and subbed! 2 questions for you! I’m trying to convince the wife to let me buy a used pk 360 hopefully this weekend! Do you think the PK 360 will get as hot as the original and be as efficient on charcoal due to the larger size? Also what are your thoughts on charcoal or briquettes touching the aluminum shell? Some people claim it will melt the aluminum and PK says don’t have hot charcoal against the aluminum! Thanks in advance! Hopefully I become a proud PK owner!
Don’t worry about the charcoal heat. Aluminum melts at over 1200 degrees. Charcoal can get that hot but only if your force feeding oxygen to it like for blacksmith work. The coals on the grill will never get there. Both cookers are going to cook in a similar fashion. They just have different hinge layouts. I almost went with the 360 but the price was too high for me.
And when it comes to the old lady, sometimes it better to apologize and cook her a steak than it is to ask permission.
I hope this helps. Come over to my Facebook group. American Smoke Carnivores.
Smoke on!!!
It helps a ton, I just bought the pk 360 today! Thanks for the reply
!
@@bassman7496 congrats on the new unit! Smoke on!!!
I just got a whole PK new original kit for father's day. Assembly was pretty simple. One question - how much play is there in the side table when locked? I sits level enough, but does not seem to lock in super tight like yours- unless that is just the video.
Mine is pretty tight. I can lift it a little but it’s sturdy against down pressure
Thanks❤
Your welcome!
Currently watching this after breaking mine in at 4:30am after nightshift. I did right, I’m a Weber guy
I heard that. Get ready. This PK is a different animal.
I use a plug in heat element to start my coals on my kamado joe. Can I use it on a PK?
Oh yeah! Aluminum has a melting point over 1200 degrees. As long as your not in direct contact with the outer walls, I’m sure you will be fine.
Thanks for watching. Smoke on!!!
Can you tell us what the minimum temp and time would be to complete the bunr off, please?
Over 300 for 30 minutes
I would like to see you smoke a pork shoulder/butt on that awesome PK grill sometime to see how good it comes out on a small grill like that, I have been looking at PK Grills vs a big smoker like pit boss or RecTec .......thanks for your channel
That is definitely going to happen! Stay tuned
How about grill grates? Bought the set from PK and was wondering how they should be seasoned?
You can season them with oil or it can also be done with a half onion. That way is actually pretty cool. I’ve got some pk videos coming up. I’ll demonstrate this in the video
@@TheAmericanSmoke Also, what size drip pans do i need to buy for low and slow? Have you ever used chicken broth/stock instead of water?
I use 16x12 pans. They fit my the vertical well.
Are you saying broth in the water pan?
@@TheAmericanSmoke Yes, broth in the water pan for additional flavor.
@Redreefmedia I think the broth would just reduce down and the water vapor would be all that entered the chamber. You would probably be better off spritzing the protein directly with the broth.
Any issues with ash build up on long cooks? My pk360 build up some much ash on long cooks it chokes out the fire
How long of a cook are you doing?
@@TheAmericanSmoke it builds up after just 4 hours….
@markscott4059 turn your vent covers around . See if that helps
I had a friend tell me they stopped cooking with aluminum foil, pans or anything else aluminum years ago because when hot it breaks down into the food and causes all kinds of medical issues… I don’t believe it personally, but have you had people tell you that?
I’m like you, I’ve heard some things but never anything legitimate.
You know how stuff that gets bounced around becomes fact eventually.
Melting point of Aluminum is over 1000 degrees. Not sure what temp it has to reach to become a gas.
I think I’ll be ok.
I appreciate you voicing your concerns, and thanks for watching.
These grills have been in production since the 50’s I believe, but so has cigarettes. With thousands sold.
The capsules aluminum, not the grates. Your food is not coming in contact with aluminum...
What do think about a Kickash rack and divider?
I’ve never heard of them. Where can they be found?
Those things are awesome! I really recommend it. It helps organize you charcoal neatly so you can maximize the cooking area. I love mine
Still using pk? How do you like it?
I like it. It’s a different type of grill. Whole new learning curve
@@TheAmericanSmoke what do you mean about learning curve?
It does not perform like my Char Griller that I’ve used for 20 years. I’m still learning how to utilize its unique type of performance. The heat is intense.
@@TheAmericanSmoke I bought the char griller after watching your videos and am now ordering a pk after watching your vids. Would love to see more content on your pk.
@lware1 I’ve got plans for pk content coming up. Just got to find the time! 😅
Kingsford is made with Borax and limestone!! B & B is the way to go!
I like b&b. I get kingsford on sale and use it for most smaller cooks.
Thanks for watching. Smoke on!!!
Anyone watching this channel or any other cooking ch still using lighter fluid is doing something wrong IMO.
This
Solid video. Insta-scribed
Thanks for watching and welcome to the channel! Smoke on!!!
Come over to my Facebook group sometime. American Smoke Carnivores. It a good place to share cooks and learn from others. See you in there!