PK Grill Hot Indirect Cooking
The PK is so versatile and easy to run!
This is the first of a series of How To articles I’ll be doing for the PK
For this cook, I’ll be doing a basic Pork Belly with Crackle.
I’ve set the PK up as suggested in the diagram above.
Charcoal on one side with the underneath vent open
Food on the opposite side sitting over a drip pan with the vent directly above open
This setup draws air through the charcoal and across the food before it exits through the lid.
Here you can see the setup.
I’m cooking Pork Belly and I’m chasing a thick crunchy crackle! You can see I’ve set the pork on an angle by resting it on a small cast iron baking dish, I’ve done this so the fats will run off and not pool on the skin.
I have one block of Beech sitting on the grill above the charcoal for a little smoke.