Hi Hank, Congrats again on your ingenious L&S cooking setups on the PK 300, both the snake charmer and the steel deflector with the two welded rails are great. I really like the PK, the only doubt comes from seeing some videos: isn't it a little wobbly even compared to a kettle?
Thank you! Actually, I would say quite the opposite. The main issue is where the grill is located, the gravel and/or lawn is quite uneven, so it's extremly hard to get anything stabilized. It would be exactly the same with any kettle.
Great video, Hank! With the fan are you cooking with the bottom vents fully closed, or how are you doing. If done horizontal cooks on the PK Original a couple of times, without the fan ”cheat” obviously ;), but it’s a PIA when you cant close each vent individually. I’ve used rocks to block the vents on the ”meat side” but with limited success.
@@HanksTrueBBQ thank you Mr Hank. I like your channel allot. No bull shit strait to the point kinda person. Your doing great and deserve more subscribers…
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Another good clip Hank.
Nice one, Hank.
Thanks David!
Hi Hank, Congrats again on your ingenious L&S cooking setups on the PK 300, both the snake charmer and the steel deflector with the two welded rails are great. I really like the PK, the only doubt comes from seeing some videos: isn't it a little wobbly even compared to a kettle?
Thank you! Actually, I would say quite the opposite. The main issue is where the grill is located, the gravel and/or lawn is quite uneven, so it's extremly hard to get anything stabilized. It would be exactly the same with any kettle.
Great video, Hank! With the fan are you cooking with the bottom vents fully closed, or how are you doing. If done horizontal cooks on the PK Original a couple of times, without the fan ”cheat” obviously ;), but it’s a PIA when you cant close each vent individually. I’ve used rocks to block the vents on the ”meat side” but with limited success.
Thanks! Yes, if I use the fan then I close both bottom vents fully.
Hello Mr Hank nice cook. Question if you don’t mind. How many grams of wood you think you used and what kind of wood?
Just checked this morning with the scales. I was using 80-100 grams of cherry wood. Smoked at 120 deg C for 5 hours 20 minutes.
@@HanksTrueBBQ thank you Mr Hank. I like your channel allot. No bull shit strait to the point kinda person. Your doing great and deserve more subscribers…
Hello, where did you get the PK300 adaptor for the BBQ Guru? Great cook BTW 👌
Thanks! It’s from BBQGuru.com. It’s a “regular” kettle adapter, I just drilled a hole where the (optional) thermometer can be mounted.