Hello BBQ brother, as with any grill, I'd use lump whenever I could. Start the lump, let it flame up. When it flames up, close the lid and close the vent above the flame. Let your cooker run until thin blue smoke comes out the other vent. Reverse sear your steaks indirect until about 110 F. Next, give it a nice crust over the flame about 45 seconds to 1 minute over the flame; watching it so it doesn't burn.
@HobiesGarageBBQ
Жыл бұрын
Thanks for the tips my friend. I will refer to this on my next cook and take these steps.
@PaulieDetmurds
2 жыл бұрын
I don't think there is a problem with using lump coals! I wonder why the thermometer is on the left side? I don't really trust those thermometers to be honest. There is nothing wrong with adding more charcoals regardless of type. The wind,...can't believe how windy is still is! (tonight should be interesting! 20 May) For me, even though they say it is better, I don't like reverse searing anything. The fat is loose and out there, it becomes a "flare up city", as where sear, and then indirect, ...it is done when it's done! Nothing at all wrong with lump coals, it is what most of the world uses, and it is manageable, trust me. When in the Navy, we had "steel beach picnics" at sea every Sunday, and lump coal is all I could get,....it is all about heat management. I have never seen this grill. Looks nice! Where is it available at? Or is it online. We need to do video together some place if you like? If your questions were rhetorical, I am sorry I answered them! Great to watch a new video by you!
@HobiesGarageBBQ
2 жыл бұрын
Thanks Paulie I appreciate the insights. I've learned more since this video. I'll need to make another to explain I think. Yeah it's The PK360 and it can only be bought online to my knowledge.
@PAPATexas
2 жыл бұрын
I would think open vents on the left. Your heat and smoke is going straight up and out. You will learn your grill and technique as you keep cooking. Only sear a few at a time, and don't close the lid. Stay right with it when searing. Just my 2 cents. It's PAPA, PAPA Texas! I still would have ate any one of them Hobie! For me, nothing wrong with getting chicken to 165 1st, and then a quick sear.
@HobiesGarageBBQ
2 жыл бұрын
Thanks Papa Texas! All good points did I have learned during this cook thank you. You are right. When I watch the video back I wince when I shut the lid during the searing time. Should not have done that and I should have stayed right there. The heat source is much closer to the meat on this grill. I’m learning and thanks for the input
@ShellyCline
2 жыл бұрын
Awesome! Looks amazeballs 😁😋
@HobiesGarageBBQ
2 жыл бұрын
Thanks sis!
@805BBQJUNKIE
2 жыл бұрын
My brother that chicken looks really good that PK is killer wish I had one very nice cook my brother
@HobiesGarageBBQ
2 жыл бұрын
Thanks Jorge. It took me years to justify getting one and it finally happened. This should be a fun summer.
@maluterp
2 жыл бұрын
Nice Grill, We just normally use lump charcoal on my friends Egg, for everthing from searing to smoking meats. The more airflow hotter it gets.
@HobiesGarageBBQ
2 жыл бұрын
Nice! So what do you do when the temp starts to drop? Add more lump?
@maluterp
2 жыл бұрын
@@HobiesGarageBBQ you will get better as time goes estimating how much charcoal you need to start with, the more oxygen the hotter the fire will get. In a pinch you add more charcoal.
@MrMegaFredZeppelin
2 жыл бұрын
Hey Hobie😃What beach did you go to🌊I like the color of your PK360⬛I wish I could help but I'm no BBQ expert😕I like the background music when you put them on direct🔥Uh Oh, trial and error time😲Your right about being used to one distance from the coals🙂Send the rain here to Northern California🌧I'm glad in the end everything was good😁A "BIG"👍🏻ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
@HobiesGarageBBQ
2 жыл бұрын
Yes sir! Trial and error for sure. But it will be fun. We went to Luna Pier beech here in Michigan. m.facebook.com/LunaPierCity/photos/a.763891286964337/4385813351438761/?type=3&source=57&__tn__=EH-R
@MrMegaFredZeppelin
2 жыл бұрын
@@HobiesGarageBBQ Looks like a great place to go😃Have a great weekend😁ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
@BehindtheGarageBBQ
2 жыл бұрын
That's a sweet grill Hobie, that color rocks!! Lump burns fast and hot, the grill was definitely hotter on the fire side, try your next cook with briquettes to see the difference of your cook, grab a charcoal rack to move the coals around and stoke them, I would sear with the lid open and keep moving the meat around, most of all have fun with your new toy, you will learn it😁 thanks for sharing brother, have yourself a great one, you all stay safe!👍🍻👊🍺
@HobiesGarageBBQ
2 жыл бұрын
Thanks Craig. Yeah for sure it will be fun to learn on my new toy lol. Something simple like burgers maybe for my next cook and I will take your suggestion to use briquets. Fire stoker, noted!
@CAJUNRNEWBBQ
2 жыл бұрын
V Ery nice grill brother. Awesome job on the chicken
@HobiesGarageBBQ
2 жыл бұрын
I appreciate it
@BBQPITDOG
2 жыл бұрын
Hey Hobie that PK is so nice! I think you'll learn as you go with this or any grill. Everyone has their favorite methods. Bet you'll master this soon! Beach days are awesome! Cheers Bud!
@HobiesGarageBBQ
2 жыл бұрын
I think you're right Rob. I learned a few things this first cook. Much more fun and learning to do coming up. Cheers and stay safe.
@bassman7496
5 ай бұрын
Great video, just curious how you are liking the PK 360? I’m debating between the PK 360 and the Weber performer!
@HobiesGarageBBQ
2 ай бұрын
Thanks. The jury is still out to be honest. It doesn't get as hot as I thought it would. Still experimenting.
@bassman7496
2 ай бұрын
@@HobiesGarageBBQI bought the PK 360 about 3 months ago and I have the same problem it doesn’t get super hot, unless you pull the ash plug you can get close to 450 on the indirect side and your side tables will get warm on the fire side! One thing I will say even though it doesn’t get super hot it cooks fast! The only thing I have to compare with is my last bbq which was an Americana charcoal grill, and my wife hated the food that came off it! My wife loves the food that comes off the PK 360, maybe it burns clean and is less Smokey I’m assuming!
@hinds90
2 жыл бұрын
When you sear your steak leave the lid open just like you did with the chicken (as in the video you saw how hot it got so fast). With the chicken I would have cooked it indirect the entire time. 350 should have been a high enough temp to get crispy skin. If you're dead set on searing chicken with skin on then spread the coals out. Also try taking your dark meat closer to 180-190. Chicken thighs are very forgiving so they'll be juicy even at that temp. For me 165 internal temp doesn't render the fat enough.
@HobiesGarageBBQ
2 жыл бұрын
Good ideas thanks I appreciate it.
@ChrisHansenBBQ
2 жыл бұрын
Sorry I’m late to the party. Like your new toy. Definitely cool. Nothing wrong with adding briquettes in. Everyone has there preferences with temp but if I was going to sear the skin I probably take it to 165-170 and just leave it on for like 5 seconds. Enjoy that grill it looks nice. Never used pine before. Enjoy your week 👊🏻🍺✌🏻
@HobiesGarageBBQ
2 жыл бұрын
Thanks man I appreciate it. Advice and thoughts are good!
@DrTasteGoodBBQ
2 жыл бұрын
Nice looking grill. I agreed 100% with the vent open on bottom right ant upper left. Wonder if you would get hotter temp with them all wide open? When searing I might also try not closing the lid, but who knows. 🍻
@HobiesGarageBBQ
2 жыл бұрын
I think you're right. I talked to a buddy of mine who called me after he watched the video. He too thinks it would have gotten much hotter with all four open. He's been cooking for decades so he's probably right. I will try it soon. Thanks Doc!
@bassman7496
10 ай бұрын
Nice grill and video! Any luck getting the temperature higher by opening all the vents? I’m considering buying a place 360 or Weber performer! The pk 360 is built like a tank, I personally think the only way it would break is if it fell off the stand, also are the bottom vent shards to clean or take apart?
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