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Don't throw the shoulder bone away! Definitely finish cooking wrapped pork to 195 or 200 degrees, wrap, cool, pull and put it in freezer bags. I boil the shoulder bone with a little chopped celery and onion in some beef stock (not beef broth) for 1-1/2 hours, then add modest amounts of Lazy...

After a successful whole brisket smoke on PK360 last weekend, 1. I soaked stainless steel grates in large tub overnight, water to Simple Green 6 to 1, then next day easily scrubbed clean with industrial vinegar, then rubbed with dry 4/0 steel wool: like new again. 2. For inside aluminum...

"Aye" is Colorado Mountain pidgin for "See" or "Got it?" or "Don't you agree?". Canadian and Rocky Mountain USA cowboy/miner origin, the response being usually preceded by an unprintable expletive, as in (#$%!)'n aye. I have now invested 15 hours into research and trabajo for grill...

Thanks for everyone's experiential opinions.

There is a milder Simple Green and then an Industrial Degreaser Simple Green, the latter I found online and ordered.

I boiled the smoked butt bone with some salt, onion and celery for two hours. This created gelatinous bone stock which I subsequently refrigerated to create a removable fat layer at the top. I used some of this stock for cooking fresh black eyed pea succotash, but may also use it moisten my...

Yes Chris, my father cooked similarly for family picnics in Texas parks. Still can do the open style grilling for burgers, steaks, pork tenderloin, chicken and fish whilst camping or in a park, sometimes covered with foil for a smoke trap, then done and leave for the next cook to burn it clean...

Thank you Zymer, I appreciate your thoughtful and informed reply, a focused response to a specific problem that I'm sure other grill enthusiasts can find helpful, as well. I am headed out soon to find your product recommendations. I agree with your caution not to abrade the stainless grates...

Contamination of original meat juices into/onto cooked meat can occur at several points and preventable through common sense cleanliness. I just wash the tongs after putting meat on the grill and after I turn the meat and wash meat test thermometers after withdrawing for testing. Digital...

Hello Gingive: I started with a meticulously cleaned PK360 cast aluminum grill yesterday for my pork shoulder butt enduro smoke with charcoal and mesquite. I endured 12 hours, then pulled it all. Meat was marvelous without "mop", without bbq sauce. Today I have a nasty stinky grill. I'm...

For previous 30 years of grilling/smoking with carbon steel contraptions or brick, bluestone and cast iron pits, I was haphazard about cleaning and oiling resulting in flaking coatings of burnt grease and old smoke stink from twenty feet away, so now want a continuously cleaner experience. I've...

I just bought a PK360, a cast aluminum body and stainless steel grates and would appreciate expert input for an efficient, effective yet food safe means for regular cleaning. I'm considering Institutional restaurant de-greaser ($15/gal) followed by thorough water rinse. Then, when dry, quickly...