PK Grills Original PK User guide
ORIGINAL PK | OWNER’S GUIDE 01
OWNER’S HANDBOOK
02 ORIGINAL PK | OWNER’S GUIDE
WELCOME TO THE CLUB
THE FIRE & SMOKE SOCIETY
Since the dawn of history, people of all cultures have gathered around the fires
and fanned the smoke of friendship to share great food and build community. The
Fire & Smoke Society is our brotherhood of family, friends, neighbors, foodies,
cooks, pit masters, dungeon masters and BBQ enthusiasts. As one, we share in
the noble endeavor to cook over open flame, the beasts, fish and fowl of our daily
harvest, for the pure pleasure of our companions and of this Society.
GO FORTH AND GRILL.
04 ORIGINAL PK | OWNER’S GUIDE
FEATURES
UPPER
EXHAUST VENT
LOWER
INTAKE VENT
LOWER
INTAKE VENT
UPPER
EXHAUST VENT
4-POINT VENTING SYSTEM™
NOTE: SHOWN WITH PK-AR CART
The fully configurable 4-Point Venting System™ on the Original PK capsule is
revolutionary in precision air control and heat management. Combined with its
unique shape, the Original PK is ideally suited to both direct and indirect cooking,
often called 2-zone cooking. The 4-point system provides exceptional air flow
throughout the grill capsule. Managing heat on a charcoal grill has never been
easier.
1 2
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ORIGINAL PK | OWNER’S GUIDE 05
The Original PK capsule 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.
FEATURES
DIRECT HEAT (ZONE)
INDIRECT HEAT (ZONE)
THE UNIQUE PK GRILL CAPSULE
HOT SIDE
COOL SIDE
06 ORIGINAL PK | OWNER’S GUIDE
USAGE, CLEANING & CARE
A CLEAN GRILL COOKS MORE EVENLY
Cleaning your PK Grill & Smoker is easy. Once the ashes inside the
grill are cool, simply lift the capsule off stand and dump it.
CAUTION: Never dump hot ash into a trash bin.
FIRING UP YOUR PK
• Slide the lower air intake vent dampers to the full open position.
• Fill one charcoal chimney with briquettes and light the chimney as per the
instructions.
• Once the coals are hot (clear smoke, white appearance), open the hinged side of
the cooking grid or remove the grid completely and dump the hot charcoal onto
the charcoal grate.
• For two-zone cooking, arrange the coals on one side of the grill. This side will be
your hot zone. The other side will be your cool zone.
• Close the door on the cooking grid or put the cooking grid into place.
• Close the Top Cast and set the vents (top and bottom) to dial in your desired
cooking temperature.
• This process may be used with one or two charcoal chimneys depending upon
your method of cooking and how much fuel you need.
★ Special note: We declare the area inside a 5-foot radius of any PK Grill to be the
“Cool Zone.” That’s right. We just said that.
COOLING DOWN YOUR PK
• Closing the Top Cast and all of the vents will starve the coals of oxygen and shut
down the grill.
• Because the PK is so ecient, it shuts down quickly and you may find that you
have left over coals after your cook. These coals can be re-lit and re-used.
• Make sure the coals are completely cool before attempting to clean ash out of
your PK. Never dispose of hot ash in any area with flammable materials.
• A PK Charcoal Basket will keep your coals together, aid in reuse and clean-up.
ORIGINAL PK | OWNER’S GUIDE 07
USAGE, CLEANING & CARE
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 accurate +/- 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.
08 ORIGINAL PK | OWNER’S GUIDE
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 1 (866) 354-7575
2) Immediately register your new grill online:
www.pkgrills.com/warranty-registration
3) Portable Kitchens, Inc. hereby warrants to the original purchaser this new
“Portable Kitchen” grill and smoker to be free from defective material or
workmanship at the time of purchase. Any defect must be brought to the
attention of Portable Kitchens, Inc. within thirty (30) days from the date of
purchase. Portable Kitchens, Inc. will replace free of charge to the purchaser
any part or parts.
4) Portable Kitchens, Inc. further warrants the cast aluminum grill capsule against
burn-out, rust or breakage for a period of ten (10) years from the date of purchase
under normal non-commercial use. This warranty is between the purchaser
and Portable Kitchens, Inc. Should any of the above conditions occur, Portable
Kitchens, Inc. will repair or replace parts aected free of charge to the purchaser
provided a warranty card or online registration is on file with Portable Kitchens,
Inc. All postage or freight to and from the factory will be the responsibility of
the purchaser.
5) Please see full warranty terms at: www.pkgrills.com/warranty-registration
WARRANTY
BUILT TO COOK.
BUILT TO LAST.
ORIGINAL PK | OWNER’S GUIDE 09
WARNINGS
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, tents or any semi-enclosed area
including garages, breezeways or balconies. Always grill in a well ventilated area.
3) Burning charcoal indoors can kill you. It releases carbon monoxide, which is an
odorless gas that can cause serious injury or death.
4) Do not use the PK Grill unless it is properly assembled and all parts are in place.
It is your responsibility to exercise reasonable care when using your PK Grill.
Never leave a hot grill unattended.
5) The grill capsule of your PK Grill is made of an aluminum alloy with a melting
point of 1080 degrees. Do not exceed this threshold by using blow torches,
excessive amounts of lighter fluid or other accelerants like gasoline or alcohol
to start your grill. PK recommends using a charcoal chimney to start your grill.
6) If you use starter fluid, be sure that no excess fluid has pooled inside or outside
the grill before starting your grill. PK recommends using a charcoal chimney to
start your grill
7) The lower charcoal grate must always be in place. Never put hot coals directly
on the aluminum cast as this could cause damage to the cast.
8) The outer surface of the PK Grill gets extremely hot while cooking. Barbecue
mitts should always be worn while cooking, adjusting the air vents, adding
charcoal and handling the Top Cast.
9) Be extremely careful around the PK when it is in use. Do not allow small children
around this or any other grill that has burning charcoal in it. It is your obligation
to supervise children who are in the vicinity of a hot grill. Failure to do so may
result in serious injury or death.
10)Make sure your PK Grill is always on a solid level surface when in use.
11) Do not use this grill on or within five feet of any combustible material.
Combustible materials include, but are not limited to wood or treated wood
decks, patios and porches. Do not use on grass.
12)Do not attempt to move a hot grill. Do not wear loose clothing that could catch
fire when operating a grill.
13)Do not remove ashes until all charcoal is completely burned out and are fully
extinguished and grill is cool.
14)Never dump hot coals where they might be stepped on or be a fire hazard. Never
dump ashes or coals before they are fully extinguished. Do not store grill until
ashes and coals are fully extinguished.
10 ORIGINAL PK | OWNER’S GUIDE
KEEP EVEN HEAT
“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 keeps the meat tender. If you can’t hit 225°F, get as
close as you can. Don’t go under 200°F and try not to go over 250°F”
- Meathead Goldwyn
ORIGINAL PK | OWNER’S GUIDE 11
RECIPES
LAST MEAL RIBS
INGREDIENTS
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 concentration of table
salt. If you use table salt, cut it by 1/2.
**Find the Memphis Dust recipe and more at
amazingribs.com
DIRECTIONS
1) Rinse. Rinse the ribs in cool water to remove any bone bits from the butchering
and any bacterial film that grew in the package (don’t worry, cooking will
sterilize the meat).
2) Skin n’ trim. If the butcher has not removed the membrane from the under side,
do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps
sauce out. Insert a butter knife under the membrane, then your fingers, work a
section loose, grip it with a paper towel, and peel it o. Finally, trim the excess
fat from both sides. If you can’t get the skin o, with a sharp knife, cut slashes
through it every inch so some of the fat will render out during the cooking.
3) Salt. Salt is important. Even if you are watching your salt intake, a little salt
really helps. It penetrates deep and amplifies flavor. It helps proteins retain
moisture. And it helps with bark, the desired crust on the top formation. If you
can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance
is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound
of meat, but ribs are about 50% meat, so use about 1/4 teaspoon per pound.
You can simply eyeball it by sprinkling on the same amount of salt you would
sprinkle on the ribs if they were served to you unsalted. If time permits, get the
salt on about 1 to 2 hours before cooking.
is is e recipe for making e
best barbecue rs you ever tasted.
Recipe by Meathead Goldwyn
MAKES
1 slab, enough for 2 adult servings
PREPARATION TIME
15 minutes minimum. 10 minutes to
skin ‘n’ trim, 5 minutes to rub, 1 to 2
hours dry brining is optional.
Cooking time. 3 hours minimum. We
will be cooking low and slow at about
225°F, so allow 5 to 6 hours for St.
Louis Cut (SLC) ribs and 3 to 4 hours
for baby back ribs. Thicker, meatier
slabs take longer, and if you use rib
holders so they are crammed close to
each other, add another hour.
12 ORIGINAL PK | OWNER’S GUIDE
RECIPES
LAST MEAL RIBS
4) Rub. Then coat the meat with a thin layer of water. The water helps dissolve the
spices. Sprinkle enough Meathead’s Memphis Dust to coat all surfaces but not
so much that the meat doesn’t show through. That is about 2 tablespoons per
side depending on the size of the slab. Spread the Memphis Dust on the meat
and rub it in.
5) Set up your PK for Indirect Cooking (see pg. 03)
6) Adjust the temp. Preheat your PK to about 225°F and try to keep it there
throughout the cook. Adjust the air intake vents at the Bottom Cast to control
heat. Take your time getting the temp right. Cooking at 225°F will allow the
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 keeps the meat tender. If you
can’t hit 225°F, get as close as you can. Don’t go under 200°F and try not to go
over 250°F.
7) Add Wood and Meat. Put a 4 oz chunk of wood directly into the coal bed. Close
the hinge grid, and then place your ribs on the cooking surface in the cool zone.
Using a PK Rib Rack can help to organize your ribs and increase the amount
you can cook.
8) More smoke. When the smoke dwindles after 20 to 30 minutes, add another 4
ounces of wood. That’s it. Stop adding wood and just let the ribs cook. If you’d
like, you can re-orient the ribs about halfway through to help make sure they
all cook evenly.
9) The bend test. Allow 5 to 6 hours for St. Louis Cut ribs and spare ribs, or 3 to
4 hours for baby back ribs. The exact time will depend on how thick the slabs
are and how steady you have kept the temp. If you use rib holders so they
are crammed close to each other, add another hour. Then check to see if they
areready. I use the bend test (a.k.a. the bounce test). Pick up the slab with tongs
and bounce it gently. If the surface cracks, it is ready.
10)Sauce. Now paint both sides with your favorite barbecue sauce and put it
directly over the hottest part of the grill for less than a minute each side to
caramelize and crisp the sauce.
ORIGINAL PK | OWNER’S GUIDE 13
REFERENCE
FIGURE A: PORK CUTS
FIGURE B: RIB CUTS
1HEAD 7CHEEK
2 CLEAR PLATE 8PICNIC
3 BACK FAT 9RIBS
4BOSTON SHOULDER 10 BACON
5LOIN 11 HOCK
6LEG
1BABY BACK
2 ST. LOUIS CUT
3 RIB TIPS
4LOIN MEAT
2+3 SPARE RIBS
1+4 RIB ROAST
14 ORIGINAL PK | OWNER’S GUIDE
USE GOOD, DRY WOOD
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. Use a little hickory at the beginning of longer
cooks like brisket and pork butts, and a small amount of hickory chips/
chunks for short cooks. Too much hickory can bitter out your meat and
add too much smoke. Smoke Note: thin and blue = tasty. Thick and
white = bitter.
ORIGINAL PK | OWNER’S GUIDE 15
RECIPES
SMOKED BACON
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 half of the cure mix, sprinkle evenly over the surface of the belly,
and rub in gently. Turn over and repeat on other side with remaining mix. Place
the entire belly and curing mix into a large zip top bag and place in refrigerator
for 7 days. Each day the belly should be flipped onto the other side, and the
contents (which will transform to a liquid) should be massaged around.
2) WAITING. After 7 days, remove from the bag and rinse under water. Pat dry with
paper towels, and place back in fridge uncovered (on a rack over a pan to catch
any drips) for 24 hours.
3) GRILLING. Prepare your PK Grill for indirect two-zone cooking (see page 3).
Place a foil tray of water on the left hand side of the lower grate, and about 8-10
ashed briquettes on the right hand side. Ensure the opening of the top grate is
over the coals so you can replenish with ease. Close all vents 2/3rds closed,
place 1 chunk of wood on the coals, and place the belly on the upper grate above
the water pan, then close the Top Cast. Check the fire every 30 minutes or so,
adding more lit briquettes and wood chunks as needed. The temperature should
not exceed 200f. Smoke for approximately three hours, or until the internal
temp reaches 150f.
4) STORAGE. Store bacon in an airtight plastic bag or container in refrigerator for
up to a week, cutting and cooking as required.
INGREDIENTS
3lb skinless, boneless pork belly
3 tablespoons kosher salt
1/3 cup white sugar
2 tablespoons pepper
2 teaspoons paprika
1 teaspoon pink curing salt (aka Prague Powder #1)
Wood chunks, such as Apple or Hickory.
PREPARATION TIME
Seven Days,
ree Hours and
Wor e Wa!
VISIT PKGRILLS.COM FOR MORE RECIPES
16 ORIGINAL PK | OWNER’S GUIDE
PK ACCESSORIES & GEAR
02. Spatula
04. Charcoal Basket
06. Grill Grates
01. Tongs
03. Rib Rack
05. Pizza Stone
ORIGINAL PK | OWNER’S GUIDE 17
08. Teak Cutting Board
10. Original PK Grill Cover
12. Fire & Smoke Society Hat
07. Littlemore Grid
09. Tel-Tru Thermometer
11. Grey PK Pig Tee
PK ACCESSORIES & GEAR
18 ORIGINAL PK | OWNER’S GUIDE
BUILT TO COOK. BUILT TO LAST
THE SIXTY YEAR OLD STARTUP
The first PK Grill & Smoker was created in Tyler, TX in 1952 by an inventor and
local businessman named Hilton Meigs. The simple venting system and aluminum
construction produced a grill that excelled at both hot and fast grilling and low and
slow barbecue cooking. Meigs sold the popular grill all over the mid-south. The
company was purchased from Meigs in 1958 and moved operations to Little Rock,
Arkansas where they exist today.
Portable Kitchens Inc. was a major producer of charcoal grills during the 1950s and
1960s until a fire, business issues and the unchecked proliferation of disco music
halted operations in the 1970s. No PK Grills were produced for nearly three decades
when a local attorney and PK enthusiast named Paul James found one at a yard
sale in the late 1990s.
As a testament to the durability of the PK Grill, James found the yard sale PK to
be fully functioning. After cooking a deliciously moist pork shoulder for his family
and a gathering of curious neighbors, he was compelled to commission a mold of
the old cast aluminum grill which he then used to begin producing the PK Grill &
Smoker again.
Almost forty five years to the day after the first Portable Kitchen grill popped out of
its mold in Tyler, Texas, Portable Kitchens was back in business with the PK Grill
& Smoker.
In 1952 the PK Grill was the best outdoor cooker money could buy and it has
remained so.
