PK PKGO User guide

PKGO | OWNER’S GUIDE 01
OWNER’S HANDBOOK

02 PKGO | OWNER’S GUIDE

WELCOME TO THE CLUB
CHARCOAL MATTERS
For the best flavor and a hot, clean, burn, use natural hardwood lump
charcoal made by burning whole logs or large pieces of wood in a kiln
without oxygen. The result is a pure product made from various types of
hardwood. Begin cooking when the coals are glowing red and covered
with a fine gray ash.
As luck would have it, a friend recommended PK Grills, an
Arkansas-based cooker born in the 1950’s, just before I
dove into my last two cookbooks (both devoted to grilling
and smoking). Which means I’ve been cooking steadily and
enthusiastically on my PK360 for the last several years.
However, my aection for the grill—it’s smart, intuitive design,
ability to hold a steady temperature and cook either hot and
fast or low and slow—was sparked the moment I lit my first
chimney of coals.
The only downside to my new dinner companion is that
aside from the occasional food festival, it mostly lives in our
backyard. That is, until now: The new PKGO plays to my love of
outdoor adventure, and desire to prepare delicious meals and
local ingredients wherever we travel, from camping in beautiful
Texas State Parks to beaches on the Gulf Coast or my favorite
lake up north. Our desire is that this small but mighty cooker
will provide fantastic meals and lasting memories for you and
your family and friends wherever you roam.
PAULA DISBROWE, EXECUTIVE CHEF, PK GRILLS

04 PKGO | OWNER’S GUIDE
FEATURES & FUNCTIONS
4-POINT VENTING SYSTEM™
TWO-ZONE COOKING:
Patented venting and shape for exceptional two-zone grilling. Superior direct high
heat cooking and indirect low & slow cooking.
02. Air Intake Doors™01. Unique Shape 03. Radial Exhaust Vents
PATENTED VENTING & SHAPE
Combined with its unique cylinder shape, the venting system on the New PKGO
is ideal for both direct and indirect cooking, known as 2-zone Cooking. This
matchless system provides exceptional airflow inside the grill capsule. Keeping
consistent heat on a charcoal grill has never been easier.
Direct High Heat
(1 Zone Grilling)
Indirect Low Heat
(2 Zone Grilling)
2-ZONE COOKING
Two-zone cooking, or banking the hot coals to one side of the grill is the most
versatile approach for laying a fire. That’s because it creates a cooler “safety
zone,” that allows you to manage the heat. When you have flare-ups, for
instance, you can quickly move food away from the fire (and/or close the grill
to snuff out the flame) and the problem is solved. Consider giving meats (e.g.
chicken wings, thighs and pork chops) an initial char over direct heat, then
moving them to indirect heat to finish cooking to juicy perfection more slowly.

PKGO | OWNER’S GUIDE 05
FEATURES & FUNCTIONS
IT’S 100% A PK GRILL.
BUILT TO COOK & BUILT TO LAST.
BUILT TO TRAVEL WITH DUAL SIDE CAM LOCKS
Dual side cam locks allow you to lock the top on to the PKGO and take it with you
wherever you go, keeping what’s inside, inside.
DURA-HINGE™
PK’s patented Dura-hinge™ design
allows for easy tool-free lid removal
(for open-top use or cleaning) and it
locks securely in place when the lid
is open.
RADIAL VENTS
Highly durable, cast aluminum radial
top vents with drip channel keeps
water from getting into the capsule and
mucking things up.
ALUMINUM
13
AI
26.982
RUST-PROOF & DURABLE CAST ALUMINUM CONSTRUCTION
Lightweight, durable, and infinitely recyclable, aluminum is what
we’ve been making PK Grills out of since 1952.
Aluminum’s thermal conductivity is 4x more ecient than cast
iron and 4x more ecient than steel. What does that mean to
you? That means inside the cook chamber of our grills, heat gets
distributed more evenly for a more consistent cook.
Aluminum naturally forms a hard coating of oxidization which
makes it impervious to rust, making it last for decades with
minimal care.
Thermometer Access

06 PKGO | OWNER’S GUIDE
PARTS / ASSEMBLY INSTRUCTIONS
PKGO WITH FLIPKIT™
Remove all grill components, take inventory of the following parts and
assemble as shown.
01. REMOVE LID 02. FLIP LID 03. PLACE ON
FLIPKIT™
STAND
04. INSERT
GRATES
05. HIBACHI
FLIPKIT™
Lid Stand may vary in size and appearance
TOOLS YOU WILL NEED:
1) Box cutter
2) Snips (for zip ties)
3) 3/16 or #5 Hex key

PKGO | OWNER’S GUIDE 07
PARTS / ASSEMBLY INSTRUCTIONS
PKGO HIBACHI
Remove all grill components, take inventory of the following parts and
assemble as shown.
TOOLS YOU WILL NEED:
1) Box cutter
2) Snips (for zip ties)
3) 3/16 or #5 Hex key

08 PKGO | OWNER’S GUIDE
COOKING WITH YOUR PK
FIRING UP YOUR PK
• OpentheAirIntakeDoors™androtateRadialExhaustVents,ifapplicable,tothefull
open position.
• Remove the cooking surface from the PKGO.
• Fill one half charcoal chimney with charcoal and light the chimney as per the
instructions.
• Once the coals are ready (clear smoke, white appearance) 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.
• Put the cooking surface into place.
• Close the lid and set the vents (top and bottom) to dial in your desired cooking
temperature.
• The amount of fuel you use should be based on your cooking method. You may have
to experiment with dierent amounts of fuel to determine how much you need.
SPECIAL NOTE: No matter what the outside temperature is, the area immediately
surrounding any PK Grill is considered the “cool zone.” Welcome to the club.
COOLING DOWN YOUR PK
• Starving your coals of oxygen will shut down the grill. If you have a PKGO with a
lid, close the lid and all the vents. If you are cooking Hibachi style (without lid),
you may want to help things along by dousing the coals carefully with water.
• Make sure the coals are completely cool before attempting to transport or clean
ash out of your PK. Never dispose of hot ash in any area with flammable materials.
• Never use the PKGO handle to carry the PKGO (like a suitcase) as this can cause
damage to the unit or injury. The handle was not designed to support the weight
of the PKGO and it’s contents.

PKGO | OWNER’S GUIDE 09
COOKING WITH YOUR PK
GRILLING, HOT & FAST, THE DIRECT METHOD
Start the fire as indicated on page six, and let the coals get up to temperature.
Crack open a beverage. Smile.
You can cook hot and fast using one or two temperature zones (see page two). If
you would like to set up two-zones, as many chefs prefer, ensure the coals are on
one side of the capsule. We generally use right side, but that’s up to you.
Close the lid and open all of the vents. Wait a few minutes to allow PKs aluminum
cast to warm up and then take a temperature reading.
Use the vents to adjust the temperature. If your smoke looks thick and dirty, your
coals are not getting enough oxygen—open your vents slightly. Good smoke
is thin and almost clear. More oxygen equals higher temps. Once your PK has
reached the desired temperature, throw some meat on it.
If your PKGO has a lid, keeping it 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 lid and the top
vents to extinguish it.
BARBECUE, LOW & SLOW, THE INDIRECT METHOD
Start the fire as indicated on page six, and let the coals get up to temperature. Crack
open a beverage. Toast your neighbors.
Set up the grill for two-zone cooking (see page 2). Place the coals on one side of
the charcoal grate and place a drip pan on the other side.
Close the lid and configure the vents as follows. Open the Air Intake Door™ beneath
the hot coals to the fully open position. Close the other Air Intake Door. Close the
radial exhaust vent above the hot coals. Open the other radial exhaust vent.
Wait a few minutes to allow PKs aluminum cast to warm up and then take a
temperature reading. If the temperature is too high, close radial exhaust vent
over the meat slightly, wait a few minutes and re-check. If the temperature is too
low, open the other Air Intake Door™ slightly to allow more oxygen in, wait a few
minutes and re-check.
Place your meat on the cool side of the grill. Refuel as needed to maintain desired
temperature.

10 PKGO | OWNER’S GUIDE
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 [phone].
Immediately register your new grill online:
www.pkgrills.com/warranty-registration
30-Day No Questions Asked Guarantee. 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.
20-Year Limited Warranty. Portable Kitchens, Inc. hereby warrants to the original
consumer-purchaser this new “Portable Kitchen” grill and smoker to be free from
defective material or workmanship at the time of purchase. Portable Kitchens, Inc.
warrants the cast aluminum bowl and lid for a period of twenty (20) years from
the date of purchase; the cooking and charcoal grates, if constructed of stainless
steel, for a period of three (3) years from the date of purchase, and otherwise for
a period of one (1) year from the date of purchase; the plastic components for
a period of three (3) years from the date of purchase; all other metal parts and
accessories for a period of two (2) years from the date of purchase; grill covers
for two (2) years from the date of purchase; and the temperature gauge for one (1)
year from the date of purchase. Please see full warranty terms at: www.pkgrills.
com/warranty-registration.
WARRANTY
BUILT TO COOK.
BUILT TO LAST.

PKGO | OWNER’S GUIDE 11
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 or 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 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 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. For
safety reasons, Portable Kitchens Inc. does not condone any operation of this
grill at heats above 800 Fahrenheit, and any such use will completely void the
warranty.
6) If you use starter fluid, be sure that no excess fluid has pooled inside or outside
the grill before starting 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 gets extremely hot while cooking. Barbecue mitts
should always be worn while cooking, adjusting the air vents, adding charcoal
and handling the lid.
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 is always on a solid level surface when in use.
11) Do not use this grill 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.

12 PKGO | OWNER’S GUIDE
MARGARITA’S GO GREAT WITH TACOS
Just as surely as weekend afternoons go with smoked butts. Consider serving
these tacos with our favorite fresh lime margarita: Combine 2 parts blanco
(silver tequila) with 1 1/2 parts freshly squeezed lime juice and 1 part
Cointreau in a cocktail shaker. Add a scoop of ice, and shake vigorously, as
though your evening depends on it (because let’s face it, it does). Strain the
elixir into a salt-rimmed rocks glass filled with fresh ice, and garnish with a
wheel of lime.

PKGO | OWNER’S GUIDE 13
RECIPES
SKIRT STEAK TACOS
INGREDIENTS
2 pounds skirt steak (about 3 large pieces)
1/4 cup your favorite taco spice
2 tablespoons vegetable or olive oil
1 bunch scallions
2 jalapenos or serranos
Chopped fresh cilantro, lime wedges, and
charred tortillas, for serving
Salsa, for serving
DIRECTIONS
1) Place the meat in a baking dish, sprinkle both sides of each cut with taco spice,
drizzle with vegetable oil and use your hands to evenly coat. Set aside to
marinate at room temperature for 30 minutes.
2) Prepare a charcoal grill for two-zone cooking, and build a medium fire. When
the coals are glowing red and covered with a fine gray ash, place the steaks
over direct heat and grill for about 3-4 minutes, until nicely charred, then flip
the meat and cook for 2-3 minutes more. Flip the steaks again a time or two,
rotating them around the heat as needed for even cooking, until an instant-read
thermometer inserted into the center of the steak reads 125°F; carryover heat
will take it to 130°F for medium rare as it rests.
3) Transfer the steak to a cutting board to rest for 5-10 minutes. Meanwhile, char the
scallions, jalapenos, and tortillas on the grill. Thinly slice the meat against the
grain and arrange the slices on a platter and serve with warm tortillas, scallions,
and jalapenos (sliced as desired), cilantro, lime wedges, and your favorite salsa.
Recipe by Paula Disbrowe
MAKES
Serves 4 to 6

14 PKGO | 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.

PKGO | OWNER’S GUIDE 15
RECIPES
GRILLED LOBSTER TAILS
With LITTLE STARS
DIRECTIONS
1) To prepare the lobster tails, use poultry shears to cut the tender underbelly shell
up to the tail, then use a knife to score the meat along the same line as the shell
cut, being careful not to slice all the way through the lobster.
2) Use a knife or your fingers to gently spread open the lobster, exposing more
of its meat (the remaining soft membrane will hold the sections intact). Brush
the meat with olive oil and season with salt and pepper. Set the tails aside to
marinate at room temperature while you heat the grill.
3) Prepare a charcoal grill for two-zone cooking and build a medium fire.
INGREDIENTS
4 lobster tails
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 16-ounce bag stelline (little stars) or another small pasta such as
orzo, acini di peppe, or orrechiette
2 lemons (preferably organic), halved
4 tablespoons unsalted butter
3 tablespoons freshly chopped herbs (tarragon, basil, oregano,
parsley or chives)
Generous pinch red pepper flakes
1/3 cup freshly grated Pecorino Romano cheese, plus more for serving
VISIT PKGRILLS.COM FOR MORE RECIPES
Recipe by Paula Disbrowe
MAKES
Serves 2 to 4

16 PKGO | OWNER’S GUIDE
4) While the grill heats, bring a large pot of generously salted water to a boil. Stir in
the pasta and follow package directions to cook until al dente. Drain the pasta,
return it to the pot, drizzle with enough olive oil to generously coat, and use
a spatula to gently combine. Add the lemon zest, butter, herbs, and chile and
toss again, then season to taste with salt and pepper. Set aside while you grill
the lobster.
5) When the coals are glowing red and covered with a fine gray ash, place the tails
shell-side down and the lemon halves directly on the grates over direct heat,
close the grill, and cook until the lemons are nicely charred (about 2 minutes)
and the lobster meat is opaque and springy to the touch, and the internal
temperature reads 135°F on an instant-read thermometer.
6) Remove the lemons and lobster from the grill and cool for 5 minutes. Taste the
pasta and add more salt and pepper as desired and serve in shallow bowls,
garnished with grated Pecorino and a drizzle of olive oil and topped with a
lobster tail and charred lemon halves.
RECIPES
GRILLED LOBSTER TAILS
With LITTLE STARS
GRILL OFTEN & HAVE FUN
Just like pie crusts and biscuits, grilling requires a “feel,” for both managing
the heat and gauging doneness, that improves with repetition. The more you
grill, the better you’ll become and the more you’ll enjoy the process.

PKGO | OWNER’S GUIDE 17
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

18 PKGO | OWNER’S GUIDE
BUILT TO COOK. BUILT TO LAST
THE SIXTY YEAR OLD START-UP
The first PK Grill & Smoker was created in Tyler, TX in 1952. The simple venting
system and aluminum construction produced a grill that excelled at both hot and
fast grilling and low and slow barbecue cooking. The popular grill was distributed
all over the mid-south and in 1958 the company was sold and moved operations to
Little Rock, Arkansas where it exists 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, Mr. 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 today, PK
Grills are again the best outdoor cookers your money can buy.
Your all new PKGO is the result of several years of design and development and
over sixty years of outdoor grilling excellence. It is the new generation of PK Grill.

PKGO | OWNER’S GUIDE 19
WHY ALUMINUM?
Lightweight, durable and infinitely recyclable, aluminum has become an essential element of
our daily lives. Aluminum foil is an almost ubiquitous and indispensable tool in kitchens across
the world. Aluminum cookware is also prevalent, past studies indicate it may comprise 52% of
all cookware. Aluminum is the third most common element on earth, widely distributed in soil,
plants and water, including our food and drinking water. Aluminum is also what we make PK
Grills out of and have been since 1952.
As the sustainable material of choice, its applications span from everyday items like fuel-
efficient vehicles, smart phones, zippers and foil to wiring the nation’s power grid and housing
the International Space Station.
Aluminum is a particularly good choice for our
grills because of its combination of light weight,
durability and thermal conductivity. Aluminum
conducts heat 2.5x more efficiently than cast iron
and 4x better than steel. What that means inside
the cooking chamber of a grill is that the heat gets
distributed more evenly across the metal. Fewer
hot spots and a more efficient transfer of heat
throughout the chamber will provide consistent
temperatures around your food as they cook.
Outdoor cooking with a cast aluminum PK Grill
is a safe, efficient and ideal method of preparing
grilled and smoked foods. The aluminum we use
conducts heat better than other materials and
naturally forms a hard coating of oxidization
which makes it impervious to rust, making it last
for decades with minimal care.
ALUMINUM
13
AI
26.982
MATERIAL
THERMAL
CONDUCTIVITY
W/mK
Diamond 1000
Silver 406.0
Copper 385.0
Gold 314
Brass 109.0
Aluminum 205.0
Iron 79.5
Steel 50.2
Lead 34.7

20 PKGO | OWNER’S GUIDE
PKGRILLS.COM