Page 2 - F E A T U R E S; - P O I N T V E N T I N G S Y S T E M TM
02 P K 3 6 0 | O W N E R ’ S G U I D E F E A T U R E S U P P E R R A D I A L V E N T E X H A U S T U P P E R R A D I A L V E N T E X H A U S T T W I N C Y L I N D E R A I R I N TA K E S Y S T E M ™ T W I N C Y L I N D E R A I R I N TA K E S Y S T E M ™ 4 - P O I N T V E N T I N G S Y S T E M ™ The f...
Page 3 - T H E U N I Q U E P K G R I L L C A P S U L E
P K 3 6 0 | O W N E R ’ S G U I D E 03 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. F E A T U R E S D I R E C T H E AT ( 1 Z O N E ) D I R E C T H E AT ( 2 Z...
Page 4 - B E A U T I F U L D E S I G N
04 P K 3 6 0 | O W N E R ’ S G U I D E F E A T U R E S C O N T R O L T O W E R ™ S TA N D I N C L U D E D . M O L D E D H E AV Y D U T Y W H E E L Q U I C K R E L E A S E K N O B C A S T R A D I A L V E N T S T H I C K C A S T A L U M I N U M S TA I N L E S S T E L - T R U T H E R M O M E T E R D E ...
Page 6 - A S H M A N A G E M E N T S Y S T E M
06 P K 3 6 0 | O W N E R ’ S G U I D E F E A T U R E S A S H M A N A G E M E N T S Y S T E M 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 e...
Page 7 - P A R T S
P K 3 6 0 | O W N E R ’ S G U I D E 07 S T E P 1 P A R T S T O O L S N E E D E D : Philips Head Screwdriver O P E N B O X E S . Remove all grill components and take inventory of the following parts: 01. Top Cast 04. Control Tower Base 05. Grids & Grates 06. Front Handle 07. Side Handle 08. Lower...
Page 8 - A S S E M B L Y I N S T R U C T I O N S
08 P K 3 6 0 | O W N E R ’ S G U I D E A S S E M B L Y I N S T R U C T I O N S S T E P 2 1) Place Control Tower™ Base flat, right side up on a level surface with the wheels on your left. Twist the adjustable feet as needed to balance and stabilize the Base. 2) Orient the Control Tower™ Tube so the t...
Page 14 - U S A G E , C L E A N I N G & C A R E; A C L E A N G R I L L C O O K S M O R E E V E N LY
14 P K 3 6 0 | O W N E R ’ S G U I D E U S A G E , C L E A N I N G & C A R E A C L E A N G R I L L C O O K S M O R E E V E N LY Cleaning your PK360 Grill & Smoker is easy. Once the ashes inside the grill are cool, simply remove the plug from the Ash Hole™, hang a metal bucket from the rear u...
Page 16 - W A R R A N T Y; B U I L T T O C O O K .
16 P K 3 6 0 | O W N E R ’ S G U I D E 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. Contact us immediately to resolve the issue. customerservice@ pkgrills.com or...
Page 17 - W A R N I N G S
P K 3 6 0 | O W N E R ’ S G U I D E 17 W A R N I N G S 1) Failure to follow the warnings contained in this Owner’s Manual may result in damage to your PK Grill, your property, serious bodily injury or death. 2) NEVER burn charcoal inside homes, vehicles or tents or any semi-enclosed area including g...
Page 18 - K E E P E V E N H E AT
18 P K 3 6 0 | O W N E R ’ S G U I D E K E E P E V E N H E AT “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 keep...
Page 19 - R E C I P E S; L A S T M E A L R I B S; slab of fresh St. Louis Cut Ribs; This is the recipe for making the; Recipe by Meathead Goldwyn
P K 3 6 0 | O W N E R ’ S G U I D E 19 R E C I P E S L A S T M E A L R I B S I N G R E D I E N T S 1 slab of fresh St. Louis Cut Ribs 4 tablespoons of Meathead’s Memphis Dust** 1/2 teaspoon kosher salt* per pound of meat 1 cup of your favorite barbecue sauce *Note: Kosher salt is 1/2 the concentrati...
Page 21 - R E F E R E N C E
P K 3 6 0 | O W N E R ’ S G U I D E 21 R E F E R E N C E F I G U R E A : P O R K C U T S F I G U R E B : R I B C U T S 1 H E A D 7 C H E E K 2 C L E A R P L AT E 8 P I C N I C 3 B A C K FAT 9 R I B S 4 B O S T O N S H O U L D E R 10 B A C O N 5 L O I N 11 H O C K 6 L E G 1 B A B Y B A C K 2 S T. L O...
Page 22 - U S E G O O D , D R Y W O O D
22 P K 3 6 0 | O W N E R ’ S G U I D E U S E G O O D , D R Y W O O D 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. U...
Page 23 - S M O K E D B A C O N; Recipe by Jess Pryles of jesspryles.com; lb skinless, boneless pork belly; Three Hours and
P K 3 6 0 | O W N E R ’ S G U I D E 23 R E C I P E S S M O K E D B A C O N Recipe by Jess Pryles of jesspryles.com 1) CURING. To start, cure the belly. In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. Place belly on a foil lined tray and pat dry with paper towels. Using h...
Page 24 - P K A C C E S S O R I E S & G E A R
24 P K 3 6 0 | O W N E R ’ S G U I D E P K A C C E S S O R I E S & G E A R 02. Spatula 04. Charcoal Basket 06. Grill Grates 01. Tongs 03. Rib Rack 05. Pizza Stone
Page 26 - B U I L T T O C O O K . B U I L T T O L A S T
26 P K 3 6 0 | O W N E R ’ S G U I D E B U I L T T O C O O K . B U I L T T O L A S T T H E S I X T Y Y E A R O L D S TA R T- U P 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 construct...
