PK Grill

[GReb]

Hear me out. I have used a Weber kettle my entire life and my current one is around 15 years old. There’s nothing “wrong” with it and I also have a small Weber gas grill and pellet smoker.
 

However I have always wanted a PK grill and am trying to talk myself into it. Steaks are what I grill most and while I can make a darn good one on the Weber I know most all steak competition folks swear nothing beats a PK. I also would use it for smaller smokes and burgers, chicken, etc. 
 

Does anyone own a PK? Talk me into clicking buy button. I just need a small push 😂

[A-Jay]

Forget about it.

You're a hack and don't know the first thing about serving quality meat.

Stop wasting money.

 

That otta do it.

Go for it !

Life is short

A-Jay

[Catt]

They're good but for steaks or burgers.

 

[TOXIC]

I had to look em up to see what exactly a PK grill was.  I see nothing special about them unless I am missing something.  I have used Weber kettles, offset box stick smokers, pellet and gas.  If it’s a manufacturer thing, there’s a lot of more storied makers that I would consider first. 🤔

[flatcreek]

I’ve got an old cast iron Sportsman’s grill that looks like Catt’s that I’ve had for a long time and it’s great for grilling . Get the cast iron flat top that fits the top for cooking breakfast, bacon , eggs and sausage.Very handy for fishing trips and camping when traveling solo or a small group.

[casts_by_fly]

You already have everything you need for a perfect steak.  Throw it on the pellet grill at ~220 or so first to add some smoke and bring it to just under your target internal temp(125-130 off the pellet grill for a med-rare/med border steak).  While doing that, fire up your webber to the hottest you can get it (lump charcoal helps).  Pull it off the pellet and sear the outside hard for 1-2 minutes in total, flipping every 30 seconds or so.  Assuming you've got the coals hot enough, that will produce a beautiful brown crust and a perfectly cooked interior.

 

I don't see anything special about the PK just looking at the specs or descriptions.  Unless I'm missing something?

[GReb]

1 hour ago, casts_by_fly said:

 

I don't see anything special about the PK just looking at the specs or descriptions.  Unless I'm missing something?

Yea people that own them swear by them especially competitive cooking folks. They are made of aluminum so get very hot and supposedly control temps better than any other competitor and are really efficient. The 4 way air flow system makes sense and supposedly works well. However there’s no ash control system like a Weber has. Also don’t have to worry about rust or replacing. The only person I know that has one is still using a unit from the 70s. 

[casts_by_fly]

34 minutes ago, GReb said:

Yea people that own them swear by them especially competitive cooking folks. They are made of aluminum so get very hot and supposedly control temps better than any other competitor and are really efficient. The 4 way air flow system makes sense and supposedly works well. However there’s no ash control system like a Weber has. Also don’t have to worry about rust or replacing. The only person I know that has one is still using a unit from the 70s. 

I mean I guess if I only had one grill then I'd consider it.  A big rectangular one would allow for direct and indirect to be separated pretty well.  At the same time, I don't see where its adding anything to what you already have.