This week on #PKEdu, Scott shows us how you can reuse leftover charcoal from a previous cook plus how to cool coals off, quick. Let us know in the comments what you’d like to learn next week! You ask, Scott answers.
My father used to recycle coals from his hibachi by removing from the burn pan one at a time using tongs and giving each one a quick dunk in a bucket of water. He would then lay them aside to dry for a couple of days before reusing them. When he relit them, they burned hotter than fresh coals, although their burn time was a bit shorter.
Thank you very much. In my experience, sometimes the small charcoal is so small that it makes it take a long time. I've even seen it almost go out once.
I have some pork shoulder that I want to try doing some indirect cooking (smoking) with. I have what I think is an original model PK, like the one you did a cleaning video on. Do you have any tips on how long to cook the pork? What temperature am I looking for?
I’d love to know how long to leave coals in the chimney until they get to their optimum temperature for searing steak. I think I leave my chimney on for too long! Thanks from the UK - there’s a good PK community growing over here! 🇬🇧
So when you are finished with a cook how do you stop the left over charcoal from continuing to burn to ash? I tried shutting all my Vents down and when I came back the next day my left over charcoal just turned to ash when I touched it
But how do you actually stop all the coals from burning to ash? Like you had a lot that was still good, but ours goes all to ash. How do you stop the burning?
I agree - I think there's no question that the PK grills can cook steaks, or grill other things hot and fast. But the issue that comes up is how well they do cooking big meats (packer briskets, beef plate ribs, etc.) low and slow. Alsoi if your team could consider some of our other comments (such as lowering the top grate below the edge) so you can't accidentally push food off the grill when you slide a spatula under to flip, add reference marks on the vent tubs and vent knobs to you know what you have them set to, etc. would be much appreciated.
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
Excellent video. Straight to the point and comprehensive for people new to grilling with coals. Many thanks.
Great video! I’ve been in this exact situation where I put a lot of coals to get the grill hot, but don’t want to throw away half burned charcoal
My father used to recycle coals from his hibachi by removing from the burn pan one at a time using tongs and giving each one a quick dunk in a bucket of water. He would then lay them aside to dry for a couple of days before reusing them. When he relit them, they burned hotter than fresh coals, although their burn time was a bit shorter.
I re-use my coals all the time. Great way to save a little money!
i too
does it still take 15 minutes in the chimney or less time
Thank you very much. In my experience, sometimes the small charcoal is so small that it makes it take a long time. I've even seen it almost go out once.
I have some pork shoulder that I want to try doing some indirect cooking (smoking) with. I have what I think is an original model PK, like the one you did a cleaning video on.
Do you have any tips on how long to cook the pork? What temperature am I looking for?
Awesome video. Exactly what I needed.
Excellent. Thank you!
Is PK ever going to release a model that will allow us to use a rotisserie?
I’d love to know how long to leave coals in the chimney until they get to their optimum temperature for searing steak. I think I leave my chimney on for too long! Thanks from the UK - there’s a good PK community growing over here! 🇬🇧
Normally wait until the coals turn white or ash over. That means they are ready.
15-20 min
Don’t own a pk but man I’m on the edge of buying one should I ?
Yes you should. I’ve got 2 classics and they are so easy to use
Yes sir get a classic
Using a pit control on the pk 360!
So when you are finished with a cook how do you stop the left over charcoal from continuing to burn to ash? I tried shutting all my Vents down and when I came back the next day my left over charcoal just turned to ash when I touched it
But how do you actually stop all the coals from burning to ash? Like you had a lot that was still good, but ours goes all to ash. How do you stop the burning?
Shut the grill and close all intakes and exhaust vents to effectively smother out the lit coals.
Full packer brisket on the pk360 please.
I agree - I think there's no question that the PK grills can cook steaks, or grill other things hot and fast. But the issue that comes up is how well they do cooking big meats (packer briskets, beef plate ribs, etc.) low and slow.
Alsoi if your team could consider some of our other comments (such as lowering the top grate below the edge) so you can't accidentally push food off the grill when you slide a spatula under to flip, add reference marks on the vent tubs and vent knobs to you know what you have them set to, etc. would be much appreciated.
Brisket is one of my favorite things to cook on my PK360, so we're definitely gonna do an episode on it.
why did you take the coals back down? to save em?
“Chris Rock tried to warn us..” Idc who you are, that shit was funny 😂
Where can I buy the new PK300 on payments ?
Love the prisoners jump suit
It really doesn’t work. Using used coals is a waste of time They don’t last & are not hot enough to cook anything
You have to use a chimney and let an inferno develop in the chimney when using leftover coals.