PK Grills Original PK, Руководство пользователя

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ORIGINAL PK | OWNER’S GUIDE
07
U S A G E , C L E A N I N G & C A R E
GRILLING, HOT & FAST, THE DIRECT METHOD
Start the fire as indicated above, and let the coals get up to temperature. Crack open
a beverage. Smile.
• If you would like to set-up two zones (see page 3), as many chefs prefer, ensure
the coals are on one side of the capsule and that the cooking surface is installed
so that the hinged opening is over the coals.
• Close the Top Cast and open all of the vents. Wait a few minutes to allow the PKs
aluminum capsule to warm up and then take a temperature reading. The optional
Tel-Tru thermometer is highly ac/- 1%.
• If you prefer a lower temperature, close the vents to reduce the incoming oxygen
and bring the temperature down as needed. Note: if your smoke looks thick and
dirty, your coals are not getting enough oxygen. Open the lower air intake vents.
Good smoke is thin and almost clear.
• Once your PK has reached the desired temperature, throw some meat on it.
• Your PK is designed to cook best with the Top Cast closed. Keeping your Top
Cast closed while cooking will allow you to cook at a very high heat without fire
flaming up and burning the meat as typically happens in other outdoor cookers.
• If you get a flame-up, briefly close the Top Cast and the top vents to extinguish it.
BARBECUE, LOW & SLOW, THE INDIRECT METHOD
• Start the fire as indicated, and let the coals get up to temperature. Crack open
another beverage. Smile.
• Set up the grill for two zone cooking (see page 3). Place the coals on one side of
the charcoal grate and place a drip pan on the other side.
• Close the Top Cast and configure the vents as follows: Slide the lower air intake
vent beneath the hot coals to the fully open position. Slide the other air intake
vent to fully closed. Close the exhaust vent above the hot coals. Open the other
exhaust vent.
• Wait a few minutes to allow PKs aluminum capsule cast to warm up and then take
a temperature reading. The available Tel-Tru thermometer is highly accurate
+/- 1%. If the temperature is too high, close air intake vent slightly, wait a few
minutes and re-check. If the temperature is too low, open the other (closed) vent
slightly to allow more oxygen in, wait a few minutes and re-check.
• Place your meat on the cool side of this set-up. Refuel as needed.