Not stupid! It is cast aluminum and although I have never hosed down a hot one, I doubt it would crack. I'll c heck with Max and ask him to check with the manufacturer - meathead
PK Says, "We recommend they take the top off and pour out the coals (into an ash can or other heat-safe container). Leave top off until top and bottom are cool to touch. Aluminum is an efficient conductor of heat so the vessel should cool off very fast once the heat source is removed."
@@talalztube Good point! Max has reached out to them for a definitive answer. Also keep in mind the previous design was introduced in 1948 and it has a cult following.
My only concern with the pk 360 is that during a long cook some people complain of the bottom vent becoming clogged and have to clean ash! I hope someone can comment on that, maybe a design flaw!
Seems like that would have to be a very long cook at high, grilling temps that require refueling often. We didn't have a problem with ash build up. Additionally, PK360 has a large hole at the bottom to facilitate ash removal.
Key word "for me". It is top of the line and others will gladly pay. The good old Weber Kettle is still a great bargain. Check our website for the rankings and ratings of scores of grills and smokers.
Meathead Goldwyn i personally dont see the justification of the roughly 250% price increase over the classic version. I'm thinking of getting my dad one as a gift. The classic at $359 is a good deal even considering i will need to also buy a heavy duty charcoal grate and a grill expander. I might consider this new unit for $500, or $600 if it included the stand and tables. $800 is in the kamado range which i prefer. I cook with a Big Joe which was pricey but i could get him the classic size for that price. Or a grilla kong.
Don't understand why there are no indicator marks on the rotating damper knobs to tell you how open or closed they are - would be so simple to have added those. Also, do not understand why they insist on wire grills. No matter the quality of the stainless, they will quickly become blackened & rusted. Along with the two tiny wheels that will catch on cracks in asphalt, brick pavers, etc., seems PK could have instead used cast or forged grates, and larger wheels that would be more durable, and look and function better. This is an almost $1,000 BBQ, not a cheap webber.
Good point about markers on the knobs and wheels. But we are NOT fans of cast iron grates as I explain here amazingribs.com/grill-grates-cast-iron. We do NOT want grill marks as explained here amazingribs.com/more-technique-and-science/more-cooking-science/myths-we-want-grill-marks-and-you-should-not-flip
Barbecue, the reason I mentioned it is because they advertise as if they’re an All-American company. They even mentioned that they moved to Arkansas because the state produced aluminum on their “about us” section of their website. I do everything I can to buy AMERICAN made products. I should have done more research...I regret missing an opportunity to buy a Pirmo. My keyboard is Taiwanese:-)
I believe the Original PK Grills are still made in the USA. The company has been around as long as Weber, making great stuff in the USA since 1952. The PK360 is an excellent charcoal grill. Primo Ovals are great too, but very different.
when's the arteflame video coming out? That cooking surface is awesome!
Soon.
very good!! I really like the insert I have for the Weber!!
I will post a video after the review is complete. I appreciate your patience.
th-cam.com/video/gjlAx58ZCfc/w-d-xo.html
Prolly a stupid Q but since i grill on the go, can i hose down the hot capsule without it cracking for faster cooldown & safe transport?
Not stupid! It is cast aluminum and although I have never hosed down a hot one, I doubt it would crack. I'll c heck with Max and ask him to check with the manufacturer - meathead
PK Says, "We recommend they take the top off and pour out the coals (into an ash can or other heat-safe container). Leave top off until top and bottom are cool to touch. Aluminum is an efficient conductor of heat so the vessel should cool off very fast once the heat source is removed."
@@AmazingRibs Figures, otherwise how would one cook in the middle of a snowy winter ;)
@@talalztube Good point! Max has reached out to them for a definitive answer. Also keep in mind the previous design was introduced in 1948 and it has a cult following.
My only concern with the pk 360 is that during a long cook some people complain of the bottom vent becoming clogged and have to clean ash! I hope someone can comment on that, maybe a design flaw!
Seems like that would have to be a very long cook at high, grilling temps that require refueling often. We didn't have a problem with ash build up. Additionally, PK360 has a large hole at the bottom to facilitate ash removal.
I saw this model a few days ago. It's nice but at $900 the price is unrealistic for a charcoal grill to me.
Key word "for me". It is top of the line and others will gladly pay. The good old Weber Kettle is still a great bargain. Check our website for the rankings and ratings of scores of grills and smokers.
Meathead Goldwyn i personally dont see the justification of the roughly 250% price increase over the classic version. I'm thinking of getting my dad one as a gift. The classic at $359 is a good deal even considering i will need to also buy a heavy duty charcoal grate and a grill expander. I might consider this new unit for $500, or $600 if it included the stand and tables. $800 is in the kamado range which i prefer. I cook with a Big Joe which was pricey but i could get him the classic size for that price. Or a grilla kong.
Don't understand why there are no indicator marks on the rotating damper knobs to tell you how open or closed they are - would be so simple to have added those. Also, do not understand why they insist on wire grills. No matter the quality of the stainless, they will quickly become blackened & rusted. Along with the two tiny wheels that will catch on cracks in asphalt, brick pavers, etc., seems PK could have instead used cast or forged grates, and larger wheels that would be more durable, and look and function better. This is an almost $1,000 BBQ, not a cheap webber.
Good point about markers on the knobs and wheels. But we are NOT fans of cast iron grates as I explain here amazingribs.com/grill-grates-cast-iron. We do NOT want grill marks as explained here amazingribs.com/more-technique-and-science/more-cooking-science/myths-we-want-grill-marks-and-you-should-not-flip
$900.00 and NOT made in America? My 26" Weber Kettle has more cooking area and was purchased for 1/3 the price.
I bought one and was sick when the box said “made in China”
Unfortunately, the PK 360 is made in China.
Construction quality is excellent.
So is the keyboard you are typing on. - mh
Barbecue, the reason I mentioned it is because they advertise as if they’re an All-American company. They even mentioned that they moved to Arkansas because the state produced aluminum on their “about us” section of their website. I do everything I can to buy AMERICAN made products. I should have done more research...I regret missing an opportunity to buy a Pirmo. My keyboard is Taiwanese:-)
I believe the Original PK Grills are still made in the USA. The company has been around as long as Weber, making great stuff in the USA since 1952. The PK360 is an excellent charcoal grill. Primo Ovals are great too, but very different.
@@AmazingRibs lol - Not a fan of China but that was a good come back.
Music ruined it 👎
👎 kill the music!!
Why? It's just rolling along innocently in the background.