PK Grills?

[Greg Jones]

Wouldn't the meat drippings on the charcoal make it more favorable?

It could add more flavor, but I’ve never had good results using a direct fire on low and slow cooks.

 

[charlesrshell]

It could add more flavor, but I’ve never had good results using a direct fire on low and slow cooks.

Understand that. Probably would put out the coals.

 

[sdynak]

Looking good @Greg Jones!!

 

[Greg Jones]

Over 7 hours in, pit temp is 217° and IT is 149°. If only someone could create a PID controller this accurate!

 

[Greg Jones]

These simple traits attract the attention of advance skill grillers and bbq'rs like Greg, whom I suspect could make a great gourmet dinner over a cooker comprised of a pile of rocks on the ground using an old oven rack and a trash can lid.

Thank you!

 

[Greg Jones]

Now at the 10 hour mark-wish I could make this grill run at 225°

 

[Greg Jones]

As an update, after 12 hours and me going up/down 20 flights of stairs to get to the PK it’s a wrap! I’m not going to lie, but as good as it was I’m not convinced that throwing a butt on the recteq and forgetting about it for the day is any less satisfying. I‘m grilling chicken tomorrow… on a recteq!