PKGrill new to me! Lovin' it.

[dragoneggs]

Same here . . . charcoal. When you use them I believe the silver will, shall we say lose it's color.

You mean with grease and char? That was my thinking.

Let us know when you receive it and your first impressions. Incredibly well packaged. Beware, you are going to have a BIG pile of wrapping material. Three boxes. I got the first one via FEDEX and then for some reason I had to impatiently wait a couple days for the other two to arrive even though they all shipped together from PKGrills. I had some beautiful Costco steaks that I started worrying about sitting in the fridge.

 

[om21braz]

Looks like a really nice unit dragon. Do you use charcoal briquettes to fire it or lump charcoal? Don't hesitate to post some pictures of your cooks on it.

 

[dragoneggs]

Looks like a really nice unit dragon. Do you use charcoal briquettes to fire it or lump charcoal? Don't hesitate to post some pictures of your cooks on it.

So far only used lump but will be picking up some briquettes soon. Been looking for B&B briquettes but they don't sell them around here and they seem to be pretty much sold out on line. The multiple YouTube reviews on those showed they were much bigger than your standard Kingsford and yielded very little ash. I think for a long slow indirect smoke these will be best.

More pics to come... should I post them a little before dinner time?

Have a fillet of salmon that we might try. Saw it thawing on the kitchen counter. Not sure if my wife has certain plans or if I will be firing it up again this evening.

 

[Molalla1]

So far only used lump but will be picking up some briquettes soon. Been looking for B&B briquettes but they don't sell them around here and they seem to be pretty much sold out on line. The multiple YouTube reviews on those showed they were much bigger than your standard Kingsford and yielded very little ash. I think for a long slow indirect smoke these will be best.

More pics to come... should I post them a little before dinner time?

Have a fillet of salmon that we might try. Saw it thawing on the kitchen counter. Not sure if my wife has certain plans or if I will be firing it up again this evening.

@ss whole ^^^^ Before I pressed the buttton I needed to call my boy to let him know HE has to put it together (pick it up etc) remember my major back opperation as of late . . .

 

[dragoneggs]

@ss whole ^^^^ Before I pressed the buttton I needed to call my boy to let him know HE has to put it together (pick it up etc) remember my major back opperation as of late . . .

Oh... that's right! Actually assembly is a piece of cake and no tools required other than the hex wrench provided. I think you can do it... there is a pleasure in 'building' this thing. No one piece is very heavy. Remember... aluminum shell. That said, no reason not to make it a family affair. The boy is going to be jealous. :laughing:

Just finished a wonderful BBQ salmon dinner. Will post the particulars tomorrow with pics!

 

[Molalla1]

Oh... that's right! Actually assembly is a piece of cake and no tools required other than the hex wrench provided. I think you can do it... there is a pleasure in 'building' this thing. No one piece is very heavy. Remember... aluminum shell. That said, no reason not to make it a family affair. The boy is going to be jealous. :laughing:

Just finished a wonderful BBQ salmon dinner. Will post the particulars tomorrow with pics!

Oh God . . . salmon . . . :licking:.

 

[dragoneggs]

Oh God . . . salmon . . . :licking:.

We indeed had bbq salmon off the PK. Here is a quick rundown of the operation.

Started with a tumbleweed on my mini weber with Royal Oak lump charcoal in a chimney. Been trying those and the Weber wax lighter cubes and think I am liking the cubes better (more bang for the buck). Both do a good job lighting coals.



Once hot, I dumped it into a charcoal basket (don't have to) but with the PK you have access to one side without having to remove the grill. Then it can be slid to the center if you don't need to spread them. I used a water soaked (I've heard of using white wine as well) cedar plank and placed the fillet and board directly over the hot pile of coals.

 

[dragoneggs]

Oh... the recipe. Super simple. Kosher salt, black/white/red mix of freshly ground pepper. Rub with Sriracha, then mayo, and coat with brown sugar. I don't really like sriracha but it sure worked this way. Planked charred nicely, lots of smoke and it quickly cooked the salmon and it was some of the best I had.

I especially recommend this on frozen and non-King salmon varieties where the taste may not be as good as fresh King (where you many not want to douse it with too much flavoring).

 

[om21braz]

Looks pretty tasty dragon! Another good lump brand I've recently used is FOGO. You do have to bust it up a little though as there are some "logs" in the bag.

 

[dragoneggs]

Looks pretty tasty dragon! Another good lump brand I've recently used is FOGO. You do have to bust it up a little though as there are some "logs" in the bag.

I heard of Fogo and want to try it. Think I might have to buy online. Did just secure a bag of B&B briquettes on line for some longer cooks. Seems to be popular in the SE.

My only complaint with the Royal Oak and I imagine it is common in most lump brands is the small pieces that slip through the chimney and grate. They are pretty much waste.