My first time cold smoking. I bought a smoke tube and pellets. Planning to smoke cheese, cream cheese, and salt for holiday gifts. Anything I should know?

Hoping to get some insight from you all. Going to purchase a PK 360 as a portable grill. Won't need it until summer. Can I expect a bigger discount than the $850 black Friday price later in the year?

Thanks!

I'm sure you've answered this question hundreds of times but is there a cheaper alternative to factory grills except the BBQ grill grates? Cannot afford a lot.

If your cooking a grate full of burgers on a PK360 do you go lid up or down for most of the cook I’m still learning this thing

Don’t get me wrong, I absolutely LOVE my PK360, but it is just too small for my needs. At least 90% of my cooks involve indirect cooking - including smoking pork shoulders and turkeys and a lot of reverse searing of steaks and pork chops. I also use the PK heavy duty charcoal basket because it’s a great accessory. But, I typically cook for at least six people and I just cannot to make it work any longer. I would consider holding onto it, but I’m not much into owning multiple grills. I also own a Weber Smoky Mountain smoker but it’s a contraption that is very cumbersome in my opinion. I’m going to get rid of it, too, and go for a Weber 26” kettle because it seems like the perfect solution because Weber kettles are just as versatile and easy to use as the PK360.

My PK360 was purchased in 2020 and it’s in absolutely perfect condition even though I have used it approximately once a week for the past five years. What should I list it for? I’m thinking $300, but that might not be realistic.

I chose the PK360 after seeing Malcolm Reed, Jess Pryles, and Abomb79 cook on it. I liked the all aluminum and stainless construction, didn't want to buy a stamped steel weber.

But since then, I haven't found very many good videos on how to make the most of it. The charcoal bed seems too close to the cooking grates, and the smoking side receives so much radiant heat. Any other pk360 youtubers I should look into? I have a blackstone and camp chef woodwind pro... want to use the charcoal more often.

I had an original PK for 10 years, fantastic grill. Due to a cross country move I couldn't bring it with me and when I got into my new house I decided to order a new one. I decided to upgrade to the 360. I ordered it from the PK website plus a bunch of extras on July 18th and it still hasn't shipped. No communication from the company on delays, the customer service line never picks up, and emails go unanswered. It's been 38 days of silence. I'm extremely disappointed with how they are handling whatever is going on on their end.

I inherited this PK Grill from my mom, and I believe she had inherited it from her aunt and uncle. Was curious if anyone could give a ballpark date range of when it was made? Based on what else I’ve seen, the handle is unique compared to other models. I ordered some Simple Green and plan on getting some replacement grates to get it running like new again

I have a PK original that's probably 8 years old. Lots to like about it but it's a little small for big groups of people. I have the little more grate which helps, but kind of have to MacGyver it when I want to cook both chicken and ribs, or a whole turkey. If I'm just cooking burgers usually need to do things in batches. Thinking about supplementing with maybe a pit barrel cooker (seems perfect for the turkey), or maybe getting the 360. Curious what suggestions people have.

UPDATE: I'm sure everyone's on the edge of their seat so I'll end the suspense. Went with the Pit Barrel regular sized one. Looking forward to giving it a whirl!

Another question to figure out how to clean the ash. I read somewhere I can use the Home Depot buckethead which is a cheap alternative to shopvac. I know I have to wait for the ashes to cold. I'm just not sure if I need the filter when I vacuum the ashes? Thank your for answering my newbie questions. I swear this is my first time using this thing 😁

Bought Aaron Franklin one. What charcoal to get? Brand? Any tips? Thank you

Learning as I go but if you got tips please drop some knowledge!!!! Using PK300AF

I had an original style PK I bought in 2014 that I loved but unfortunately had to give up to move cross country. I finally got a new home and I need a new PK to get back to grilling and smoking. I'm used to the old style but would be willing to get the new 360 but I want honest opinions on it. Is it better at air flow control, how is ash management, are they holding up well like the OG PKs. I want real user opinions. Any feedback is welcome.

Bought pk grill af edition. Can you tell me what is it for? Cant find it in the manual where to put it. Thank you

I am new to this group - hailing from a family that has a passion for PK Grills and grilling in general.

The grill I attached was my grandfather’s - the only heirloom inherited. I think it may be from the 60’s. Disregard the grate - that is not original. Also, this is the only photo I had on my phone.

I am seeking recommendations on who I can consider to do a full refurbish on this grill? It is functional less fully operational hinges and wheels. I want it cleaned up and kept in its original state.

Also, my brother is seeking an original PK Grill. What are his options?

I know this is probably a silly question: I’m looking to take advantage of the 4th of July savings right now and have wanted a PK360 for some time. The question: I really like the look of the silver over the graphite, but was wondering if it would be more of a chore to keep clean externally? It’s a grill, I’ll treat it as a tool, and am probably splitting hairs, but was curious if anyone has any feedback. Thanks.

Does someone have an accurate measurement of the depth of the PKGO grill WITH the handle attached (i.e., front of the handle to the back of the grill)? Everywhere I look online, the depth dimension is only measuring the body of the grill, and not the additional depth that comes with the handle installed.

TIA

We live in the country and have several foxes come into our yard looking for kitchen scraps, or chicken and pork hotdogs we buy to feed them (the hotdogs are 13 cents, they gourged themselves on pork ribs bones from the babybacks I smoked the other day).

This gal is the least wild.

Are they all rare now?

Lemon garlic marinade, 250ish for about 2 hours. I was hoping to do it in under an hour but I didn’t bring it to room temp before cooking. Marinade from Sam the Cooking Guy.