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PK PK360 Owner's Handbook Manual
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PK PK360 Owner's Handbook Manual

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O W N E R ' S H A N D B O O K

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Summary of Contents for PK PK360

  • Page 1 O W N E R ’ S H A N D B O O K...
  • Page 2 P K360 | OWNE R’S GUIDE...
  • Page 3 WELCOME T O T H E CLU B T H E F I R E & S M O K E S O C I E T Y Since the dawn of history, people of all cultures have gathered around the fires and fanned the smoke of friendship to share great food and build community.
  • Page 4 AI R IN TAK E SYS TEM™ A I R IN TAK E SYSTE M™ Pic tured : PK 360 Silver with Bla ck Dur ab il i um Sh e l ve s PK36 0 | OW N E R ’S GU IDE...
  • Page 5 F E A T U R E S T H E U N IQU E P K GRI LL CAPSU LE The PK36O is superior to round grills for direct and indirect cooking. This maximizes your cooking space, makes 2-zone set ups easy and allows for superior air flow when indirect cooking.
  • Page 6 CONTROL TOW E R ™ STAND IN CL UDE D . Pic tured : PK 360 Silver with Bla ck Dur ab il i um Sh e l ve s PK360 | OW N ER ’ S GU I DE...
  • Page 7 THE HING ES A R E C A ST TOO What can we say, this is another PK hallmark. Cast in hinges still means fewer parts to rust or break. This is a newly designed, more stable hinge with twice as many contact points to ensure the PK Top Cast stays well seated in every position.
  • Page 8 F E A T U R E S A S H M A NA G EM ENT SYST EM The PK360 has incorporated a unique ash management solution which controls ash within the cook chamber using high walled air intakes and covers, combined with a large opening at the rear of the capsule for easy clean-up and disposal.

  • Page 9: Tools Needed

    P A R T S / A S S E M B L Y I N S T R U C T I O N S O PE N B OXES . S TEP Remove all grill components and take inventory of the following parts: Philips Head Screwdriver TOO LS NEEDED: 01.
  • Page 10 Until all bolts are tight and the tube feels very secure in the base. Do not over tighten. 5) Set aside. MOU N T C U FF PK 36 0 | OW N E R ’S GU ID E...
  • Page 11 A S S E M B L Y I N S T R U C T I O N S MO UN T BOTTO M CAST TO CONTRO L T OW E R™ TU B E . S TEP SE CURE IN PL ACE BY TIG HTENING QUI CK RE L E A SE K NOB . 1) With the Control Tower Quick Release Knob off, place the Bottom Cast on Control Tower™.
  • Page 12 A S S E M B L Y I N S T R U C T I O N S S T EP AS SE MBLE COMPONENTS OF BOT TOM CA S T AS F OL LOW S : 1) Assemble left side handle with hook facing out from Grill Bottom Cast. Repeat with right handle.
  • Page 13 A S S E M B L Y I N S T R U C T I O N S S TEP ASSEMBLE TO P CAS T AS F OLL OWS : 1) Place Top Cast flat on Bottom Cast, oriented as shown in picture. The Top Cast is held in place by the tabs along the back side and gravity.
  • Page 14 A S S E M B L Y I N S T R U C T I O N S S T E P AT TAC H S HELVES TO GRI LL: 1) Each shelf has three knobs on the bottom that align with three shelf mount tabs on the Grill Bottom Cast.
  • Page 15 A S S E M B L Y I N S T R U C T I O N S S TEP NO W GET READY TO GRILL: 1) Place removable Ash Hole Cover in hole in Grill Bottom Cast. 2) Place removable Ash Roofs on top of the air intake holes in the Grill Bottom Cast.
  • Page 16 • This process may be used with one or two charcoal chimneys depending upon your method of cooking and how much fuel you need. • Special note: We declare the area inside a 5-foot radius of any PK Grill to be the “Cool Zone.” That’s right. We just said that.
  • Page 17 • Once your PK has reached the desired temperature, throw some meat on it. • Your PK is designed to cook best with the Top Cast closed. Keeping your Top Cast closed while cooking will allow you to cook at a very high heat without fire flaming up and burning the meat as typically happens in other outdoor cookers.
  • Page 18 W A R R A N T Y 1) We stand behind this product. If you are not entirely satisfied with your new PK Grill & Smoker, we want to know about it. Do not return to the retailer where you purchased it.
  • Page 19 3) Burning charcoal indoors can kill you. It releases carbon monoxide, which is an odorless gas that can cause serious injury or death. 4) Do not use the PK360 unless it is properly assembled and all parts are in place. It is your responsibility to exercise reasonable care when using your PK360 Grill.
  • Page 20 KEEP EVEN H EAT “Cooking at 225°F will allow meat to roast low and slow, liquefying the collagen in connective tissues and melting fats without getting the proteins knotted in a bunch. It’s a magic temp that creates silky texture, adds moisture, and keeps the meat tender.
  • Page 21 R E C I P E S LA ST MEA L R IBS This is the recipe for making the best barbecue ribs you ever tasted. Recipe by Meathead Goldwyn MA KE S I NGR EDI ENTS 1 slab, enough for 2 adult servings 1 slab of fresh St.
  • Page 22 5) Set up your PK for Indirect Cooking (see pg. 02) 6) Adjust the temp. Preheat your PK to about 225°F and try to keep it there throughout the cook. Adjust the Air Intake Cylinders™ at the Bottom Cast to control heat.
  • Page 23 R E F E R E N C E FIG URE A: PO RK CU TS HEAD C HEE K C LEAR PLATE P ICN IC B ACK FAT R IBS B O STON SHOULDE R BA C ON L O IN HOC K L EG FIG URE B : RI B CUTS...
  • Page 24 USE G OOD, DRY WOOD When cooking with wood the quality of your wood is as important as the quality of your meat. Use dry wood. Soaked wood burns longer, but the smoke is less clean. Try Hickory. It’s good with pork, ham and beef and great for bacon.
  • Page 25 (on a rack over a pan to catch any drips) for 24 hours. 3) GRILLING. Prepare your PK Grill for indirect two-zone cooking (see page 3). Place a foil tray of water on the left hand side of the lower grate, and about 8-10 ashed briquettes on the right hand side.
  • Page 26 P K A C C E S S O R I E S & G E A R 01. Tongs 02. Spatula 03. Rib Rack 04. Charcoal Basket 05. Pizza Stone 06. Grill Grates PK360 | OWNER’S GUI DE...
  • Page 27 P K A C C E S S O R I E S & G E A R 07. Littlemore Grid 08. Cookmore Grid 09. PK360 Standard Cover 10. PK360 Professional Cover 11. Grey PK Pig Tee 12. Fire & Smoke Society Hat...
  • Page 28 B U I L T T O C O O K . B U I L T T O L A S T THE SIX T Y Y EAR OLD STA RT- UP The first PK Grill & Smoker was created in Tyler, TX in 1952 by an inventor and lo- cal businessman named Hilton Meigs. The simple venting system and aluminum construction produced a grill that excelled at both hot and fast grilling and low and slow barbecue cooking.
  • Page 31 Aluminum cookware is also prevalent, past studies indicate it may comprise 52% of all cookware. Aluminum is the third most common element on earth, widely distributed in soil, plants and water, including our food and drinking water. Aluminum is also what we make PK Grills out of and have been since 1952.
  • Page 32 P K G R I L L S . C O M...