Love these experiments Hank. I was surprised how much faster the top one cooked. I supposed it shows the importance of air flow. I have definitely learned the hard way that radiant heat from deflector plate can fry meet on the bottom.
Thanks, your analysis matches mine 👍. Next time I’ll slide them to the (opposite) sides so the bottom one is less shadowed by the top one. And also shift them halfway through the cook.
@@nordicwilly6650 Hmm, good question. These were really good, but if I have to pick a favorite there's just something extra about offset smoker ribs. The smoke flavor _is_ different (better) on an offset in my opinion.
Hi Hank, I've seen all your videos, so many compliments. I would like to ask you if with the pk 300 there are problems maintaining roasting temperatures, for example 180-200 degrees celsius for an hour or more. I like it very much and would like to buy it, but I read someone online who complains about not being able to maintain the aforementioned temperatures due to poor air flow.
Thanks! That’s a very good question. I haven’t tried roasting in it at those temps, so not sure. 140 is easy. Using a fan and thermometer setup would also work I guess, but one thing I did on my Weber kettle when baking pizza (and needed very high temps) was to offset the lid 2/3” so there is a small air gap. That should work on the PK also since the lid can be lifted straight up when in the closed position. My suggestion is to place 1/2” thick spacers (wood chunks or whatever) so the lid has a 1/2” gap all around. That way you get all the air you can, while the lid acting as a dome locks in heat to get the roasting effect.
@@HanksTrueBBQ great advice, thanks! I hadn't thought of that, but it will definitely work. I also have a weber and would like to have a pk alongside it, which I like much better. Have you noticed any differences in cooking results between the pk and the weber?
@@mrantonelski No, they are the same. Same construction, same air flow etc. But the PK looks better, and I like the precision in the PK die cast. Plus it really excels at searing steaks!
@@HanksTrueBBQ I also really like the build quality of the pk and being made of aluminum it should last a lifetime. The Weber, on the other hand, costs much less and is a little more versatile, but also very cheap in terms of quality. For steaks it must be very practical and the results certainly excellent.
Jag har inte sett behovet av hyllan du köpte på Amazon men ska kanske ta en funderare igen. Men järnblockern, var fick du den gjord? Tack för en bra video, Hank.
Love these experiments Hank. I was surprised how much faster the top one cooked. I supposed it shows the importance of air flow. I have definitely learned the hard way that radiant heat from deflector plate can fry meet on the bottom.
Thanks, your analysis matches mine 👍. Next time I’ll slide them to the (opposite) sides so the bottom one is less shadowed by the top one. And also shift them halfway through the cook.
@@HanksTrueBBQ How did the top rack Iberico compare to your Ibericos racks on your offset smoker that you posted video on about one month ago?
@@nordicwilly6650 Hmm, good question. These were really good, but if I have to pick a favorite there's just something extra about offset smoker ribs. The smoke flavor _is_ different (better) on an offset in my opinion.
Now that's some true BBQ.
So what is the name of the rack or can you add a link?
Yes, here it is: www.amazon.com/PK-Grills-PK99020-Cooking-Standard/dp/B0006ZUHTS
Nice! Do you have a link to that shelf?
Thanks! Here it is: www.amazon.com/PK-Grills-PK99020-Cooking-Standard/dp/B0006ZUHTS/
That’s masterpiece theater there Mr Hank. With all the rub applied, do you get any smoked flavors?
Thanks! Yes, for sure 👍
Hi Hank, I've seen all your videos, so many compliments. I would like to ask you if with the pk 300 there are problems maintaining roasting temperatures, for example 180-200 degrees celsius for an hour or more. I like it very much and would like to buy it, but I read someone online who complains about not being able to maintain the aforementioned temperatures due to poor air flow.
Thanks! That’s a very good question. I haven’t tried roasting in it at those temps, so not sure. 140 is easy. Using a fan and thermometer setup would also work I guess, but one thing I did on my Weber kettle when baking pizza (and needed very high temps) was to offset the lid 2/3” so there is a small air gap. That should work on the PK also since the lid can be lifted straight up when in the closed position. My suggestion is to place 1/2” thick spacers (wood chunks or whatever) so the lid has a 1/2” gap all around. That way you get all the air you can, while the lid acting as a dome locks in heat to get the roasting effect.
@@HanksTrueBBQ great advice, thanks! I hadn't thought of that, but it will definitely work. I also have a weber and would like to have a pk alongside it, which I like much better. Have you noticed any differences in cooking results between the pk and the weber?
@@mrantonelski No, they are the same. Same construction, same air flow etc. But the PK looks better, and I like the precision in the PK die cast. Plus it really excels at searing steaks!
@@HanksTrueBBQ I also really like the build quality of the pk and being made of aluminum it should last a lifetime. The Weber, on the other hand, costs much less and is a little more versatile, but also very cheap in terms of quality. For steaks it must be very practical and the results certainly excellent.
Du har aldrig provat röka Älgrevben? Mvh
Nix, men skulle väldigt gärna prova. Har dock aldrig sett eller fått tag på såna.
Grymt, som vanligt, tack!
Jag har inte sett behovet av hyllan du köpte på Amazon men ska kanske ta en funderare igen. Men järnblockern, var fick du den gjord? Tack för en bra video, Hank.
Tack! Avdelare än/plattan tillverkade jag själv av 5 mm stål. Hade lite spillmaterial efter smoker-tillverkningen.