PK Grill and Smoker

Testers assembled PK in the fervent pursuit of smoked meats – without pulling a Texas-style trailer toting black metal drums (and half a cord of hardwood) into their driveway.  The brand’s online Barbecue Chicken recipe was the first test where we elected to employ the indirect cooking method in pursuit of succulent results.  

Getting the marinated bird to 160 degrees internal temperature took well over an hour in cooler temperatures.  No extra natural charcoal was required after ignition, nor did vents need adjustment.  The results demolished those of traditional grills with a moist, tender bird comparable to hardcore smokehouses peppering America’s south and west.

Grilling was a slam dunk with a generous cooking area suspended a favorable distance from our double-deep coal bed.  Opening and closing the lid yielded different results across ground chuck burgers, Kobe beef hot dogs and Asian chicken skewers to reward the curious – and committed -- chef