captjoe06
Full Fledged Farker
- Joined
- Jun 3, 2015
- Location
- Gloucester, MA
Soak the cedar planks in water for a half hour so they won’t burn. Coat the salmon in EVOO, sprinkle Atlantic Saltworks Coarse Sea Salt, Crushed Black Pepper and on two pieces a maple rub.
My local Grill Store tuned me up with a coozie when I went in to get the cedar planks.
Set up the PK 360 for indirect cooking offset the coals. A full chimney in the right side of the pit and a foil pan to the left.
My lovely wife Kate prepped the asparagus wrapped in prciutto-
Had a rack I used for a little extra real estate
Some thoughts- The PK 360 is built like a tank. She held temps throughout the cook. Everything about it is beefy and feels ultra premium. Haven't cleaned out the ash yet as it was getting late but I'm interested to see how easy it is.
The side tables are made out of a material called Durabilium. They're said to be able to handle hot dishes up to 500 degrees. IMO they're an upgrade over the old Weber thermoplastic tables but the jury is still out pitting them up against the newer style Weber Performer metal tables. The Weber metal tables are super easy to wipe off.
There is a metal bar that goes around just under the side tables on the PK 360 which you can hang utensils on provided the utensil has something to hook onto the bar. If your utensil has a loop at the end, then you can't really attach a loop to the bar. A set of tongs rested comfortably on the bar, and most of the time that's all I use.
I really like the looks of the grill all around.
As far as the base is concerned it is very very stable, much more so than a stand alone kettle. The old style PK Grill that had been around for decades had a cart style base/frame which had a table under the grill that would be convenient to hold things like a chimney. The newer style doesn't allow for this but with the tuning of one knob the whole top part of the grill comes off in one piece allowing it to be taken on the road easily and the grill is fully functional without the base.
The grill is expensive and it feels expensive, in the design and materials. Everything about it screams premium and I don't see anything getting in the way of it being a 30-40 year grill easily.
I only have one cook under my belt so just a little bit of time with it but I'll keep posting updates on the pluses and minuses as I see them.