Hey John you have a lot of lurkers like me. I got my Kamado in September 2021 and you have been my mentor, Friends and family now rave about my cooking! It's all because of you. Do not stop making videos!
I’ve cooked on most any type of grill or smoker with the exception of a pellet grill, and our favorite in terms of smoke flavor consistently comes off my Texas Pit Crafters horizontal offset. However, I’m really looking forward to trying your method here on the little PK a good friend recently sold me for only a hundred bucks. Wife just got me the PK-TX cart for Christmas so you can guess which grill is my new travel grill!
@@ManCaveMeals Yeah, I don't Facebook or Instagram, so this channel and KamadoGuru are my only ways of seeing what you have going on. BTW, I don't follow many channels on TH-cam either :). Cooking, gardening, and church about cover it.
You put the fat between your meat and the heat. So the heat is going over the top of the meat - fat side up is the way you should go to have a bit more moisture in your meat.
I am just going back to cooking on Weber and less expensive grills. I think it suits my audience better. Nothing wrong with the PK grills at all. They are fantastic. Selling them in my area may be impossible though. I am asking half price for the 300 and not having any luck so I may just move it to storage.
Hey John…How many times did you need to reload charcoal in the Aaron Franklin? The Kamado grills can run a long time on one load, however this does not look very well insulated.
I added four or five bricks of charcoal 4 or 5 times during the cook.. whenever I would open the lid to look at things I added a couple more briquettes. Yea.. this is NOT a kamado. Its nothing much like a kamado so you wouldn't expect it to behave like one.
Hey John, I have a pk300 and I was using the bottom vent at about 1/2 you mentioned you run that full open and then have enough control on temp from just the top vent?
Thanks!
Hey John you have a lot of lurkers like me. I got my Kamado in September 2021 and you have been my mentor, Friends and family now rave about my cooking! It's all because of you. Do not stop making videos!
Thanks Jerry!
Looks fantastic!
Thanks!
I’ve cooked on most any type of grill or smoker with the exception of a pellet grill, and our favorite in terms of smoke flavor consistently comes off my Texas Pit Crafters horizontal offset. However, I’m really looking forward to trying your method here on the little PK a good friend recently sold me for only a hundred bucks. Wife just got me the PK-TX cart for Christmas so you can guess which grill is my new travel grill!
Looks good! As always, great description of the process.
thanks for the feedback!
@@ManCaveMeals Yeah, I don't Facebook or Instagram, so this channel and KamadoGuru are my only ways of seeing what you have going on. BTW, I don't follow many channels on TH-cam either :). Cooking, gardening, and church about cover it.
@@Boater Thanks for your support!
Excited to learn about these grills. I have a Weber 26 but have always looked out for a PK.
That weber 26" is a fantastic grill for sure.
Amazing video John! Gonna follow your direction and smoke one this weekend on my PK 300.
Let me know how it goes !
So an 8 hour cook time, plus 3 hr rest time, 11 hours for a meal?
Yes, in this case
Lovely result, makes me want to get a PK grill.
you wouldn't be disappointed!
Gonna be doing this on my newly purchased vintage PK Original. What is the reason for going fat side "down"?
it doesn't matter one way or another. someone else will tell you a reason to go the other way so flip a coin and cook the meat :)
@@ManCaveMeals Thanks, I'm always looking for the best tips if they have a purpose.
You put the fat between your meat and the heat. So the heat is going over the top of the meat - fat side up is the way you should go to have a bit more moisture in your meat.
Why are you selling your pk grills? Just curious thinking about buying one. Thanks
I am just going back to cooking on Weber and less expensive grills. I think it suits my audience better. Nothing wrong with the PK grills at all. They are fantastic. Selling them in my area may be impossible though. I am asking half price for the 300 and not having any luck so I may just move it to storage.
Amazing Bark
Thanks Anthony! It did come out well!
Hey John…How many times did you need to reload charcoal in the Aaron Franklin? The Kamado grills can run a long time on one load, however this does not look very well insulated.
I added four or five bricks of charcoal 4 or 5 times during the cook.. whenever I would open the lid to look at things I added a couple more briquettes. Yea.. this is NOT a kamado. Its nothing much like a kamado so you wouldn't expect it to behave like one.
Oh boy, that looks good! I’m looking at the PK300 or the 300AF. Haven’t decided if the AF upgrades are worth it for me or not yet.
Yea... the AF upgrades don't have anything to do with how well the grill cooks so pick the one you like and get on with it! :)
Hey John, I have a pk300 and I was using the bottom vent at about 1/2 you mentioned you run that full open and then have enough control on temp from just the top vent?
Yes... I have never had any issues with controlling the temps from just the top vent. If you do, you can always close the bottom vents up some.
Hi John. Great minds think alike, I have a 7 pound butt on the Weber/Slow n Sear today. I hope mine turns out that well. Thanks for your time.
I am sure it will turn out well!
Made me hungry. I have a butt thawed out in the fridge ready for the grill tomorrow. No spritzing or injections?
I do spritz occasionally once the bark has started forming but NEVER before that. I don't inject either.