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Wow, now these are cool. Great build, Hank!

Nice build!

Cool! Ser väldigt intressant ut. Tillverkar du för försäljning eller bara för eget bruk?

👍

Nice build! Were you inspired by the Chud Box?

Ett ytterligare mästerverk! 🥩🔥

20 minuter för att grilla en liten bit lax. Tror du glömde värmen…..

Mines won't heat up even tho the fans are working

good review, nice cook

Have you started selling the snake charmer?

I always have respect for anyone who takes initiative to build things themselves instead of buying ready made. Great work 👏🏾

Tips, Finns även pizzagaller att lögga upp pizzan på för att den inte skall bli fuktig i botten av kondens

Thank you for such a great video review, I am researching my next purchase and you may have just sold me on this one!! Great job Hank!

Great metal work!! Hoping to construct one myself. 🙏

Trimming not ideal situation 😢

Dags att plocka fram grillen nu till påsk. Detta måste provas!

Hank I just subscribed to your channel, the guy from argentina, this beans look delicious. To let you know, I see that you have plenty of space to build a true brick argentinian grill, I can help you out, nò fancy bricks except the fire bricks, any brich will do, keep at it great videos

I forget to tell you the difference in the angle iron grill it takes a lot of the juices and fat away. The rebar type the juices fall on the coals and gives it a better taste to the meat. NO FLAMES, put them out by moving the coals around or just remove it to the fire box, NEVER USE WATER, it brings the temp down, if you see a flame grab the small shovel from your fire place and always have that at hand you can use it to remove coals from the box, spread coals, remove coals everything with the little shovel

Hello Frank from argentina, just like to tell you that you did a gratis job, but id you dont mind me giving you a couple of tipos on how argentinians build their grill. First we normaly use on the grill part two tipes of metals, is either angle iron facing up on a V shape welded to an angle iron frame with a slight tilt to the front of the grill with open end of the V shape angle iron extending about an inch out from the frame, then you place two angle iron together forming a U channel at the end with a tilt to one side that will drain the fat and juice into a hanging can on the end, that's one way. The second way and best way is using rebar not only for the log burning area, but also the grill at about 1 centimeter apart from each other, the expandable metal is used on the grill about a third of the grill and on the opposite side of the fire box, it is used to cook small pieces of meat that we eat in an asado, like inner parts of the animal, to include burgers and hot dogs tha we never eat on an asado lol. The fire box is also made with rebar and they are spaced about 3 to 4 inches apart in order for the coals to fall underneath in small pieces and you need a fire wall between the burn box an grill to hold the heat in the box and the heat on the grill is even all around the grill. Always place the wall bricks first then the floor that way it locks the uprights in place at the bottom and the top you guessed it rebar a couple of inches below the top end of the brick, that way if you need to replace a brick you simply slide it up. Finally to cook a good asado or poultry you know when you have the right temp on the grill is with your hand open palm dawn hold it about 3 inches from the grill and you should be able to hold it 10 seconds without out burning yourself and run it all around the cooking area or above the food 10 seconds is important if you hold it longer you need more heat in that area, if you hold it less is to much heat take same coals out and put them back in the fire box. Now you are argentinians griller lol if you have any questions let me know. Gus

Dont need theb music🤣

One of the best cuts: flavorful, tender and cheap. Hard to find, though.

Great review and comparison. Is there a follow up video? How is it holding up?

So what is the name of the rack or can you add a link?

Is there a reason why you chose the Pit Viper fan vs one offered by Fireboard?

They say music is the universal language (ok...it is) but so is BBQ/Grilling/Smoking. I love how you take the base model of a different versions and DIY it to make it better. Learned a lot. Thanks!

Tack för svar! 🙏🏼😊 Smoke on! 🔥😎

Vilken macka! 👌🏼😋 Var kommer halvmåne-pannan ifrån? / Anders

No matter what, it's alway's a great time to cook and eat outside.

Love the mushroom bun idea with cheese melted in it instead of patty! Who makes that half grill cast-iron pan you are using on the weber? I think I need it, lol.

How long are the square bars of the brasero?

I like the design on your smoke box w/ logo made to be an intake damper.

Pure Gold!

Do You think that 50kg wheels will be ok? Or I need more

Your mig settings sound absolutely spot on.just like sizzling bacon.way to go 🤘🏼

What size of mma can I use 2mm or 2.5 and what Ampere so you think.can be good?

And in the mean time bacteria are growing... I start up my grill. Take the steak out the fridge. Set the temp steady and throw it on for a reverse sear.

Where do you put the metal sheet for the cook above a angle metal?

Riktigt bra genomgång!

😋

Hi Hank, Congrats again on your ingenious L&S cooking setups on the PK 300, both the snake charmer and the steel deflector with the two welded rails are great. I really like the PK, the only doubt comes from seeing some videos: isn't it a little wobbly even compared to a kettle?

That was awesome. Where can i buy one? I need one for my weber 57cm.

Kan du länka fläkten? mvh ps. Skulle du kunna visa när du gör ölkorv? hade uppskattats

How many lbs? I got one but it's 7lbs and a lot bigger then those. What's temp was that cooked in 250?

What is the metal material? Steel?

Use briquettes, I use them all the time in my offset set them up similar to snake method

How tall are you

Carefully managing the temp as it approaches the desired temperature is key, and you explained it very well. I like the freight train analogy. During the first few times I used it, I created a large fire, as I did with the Weber Kettle, thinking I could cool it off after it was flaming. Bad move. I could never get the temp under control. Good video.

Hi Hank, I've seen all your videos, so many compliments. I would like to ask you if with the pk 300 there are problems maintaining roasting temperatures, for example 180-200 degrees celsius for an hour or more. I like it very much and would like to buy it, but I read someone online who complains about not being able to maintain the aforementioned temperatures due to poor air flow.

Hi Hank You need to insulate your firebox. You can do it with firebrick if its food safe. It needs to go all the way around )360 degrees) or put a sleeve around your firebox and put high temp insulation in the gap. It wouldnt hurt to put a blanket over the lid of the cooking area.

Looks great. I’ll have to try it!