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arclite's Achievements

  1. Seemingly forever. I bought a replacement cylinder a couple seasons ago thinking I needed it. Still haven't replaced the original.
  2. My last bag was particularly smokey and foul. I'll probably get another bag for the weekend grilling, but don't trust it for the Labor Day low and slow.
  3. Agreed. I was happy with Made in Usa RO for years, but then noticed some changes in my burns on low and slows a season ago. This year has been a bust with RO, lots of smoke on the initial light and more importantly, an ever so slight acrid taste on the food. Hot and fast is still ok, but my neighbors downwind can get a pretty unpleasant smoke out. It's a shame because getting RO is very convenient for me.
  4. If you worry about pot roast taste ditch the foil. Butcher paper is your friend. Don't wrap based on temp, but on color of bark. Meat drying out can happen when wrapped, braised, steamed or uncovered. It has to do with the protein and how you manage the process of the cook, not necessarily its cooking environment. Some of my best brisket cooks have been 100% unwrapped.
  5. It was a fun read and I'm looking forward to the Fogo results. My main concern right now is taste. I've never had problems with RO as an all around lump, but the last couple bags I bought have given me a slightly off-putting acrid smoke taste. Not enough for friends and family to notice, but I did and was pretty upset.
  6. Hey CK! Just a little tease about the inactivity in the Primo section. I've been around for awhile, but mostly lurk. Thanks for the link. I look forward to digging into your thread. Doing all this on a Junior is perfect for me. Thanks!
  7. Hello? Is there anybody out there? I've had a couple not so great low and slows this season using Made in USA Royal Oak lump. I was thinking on trying FOGO but not sure if the Super Premium lump will be too big for the Junior? The Primo Junior really isn't a small cooker like the BGE Minimax or smaller Kamado Joe's because of the oval design, yet it isn't a super deep firebox. Has anybody have experience with the Fogo lump on a Primo Junior? Are there any other suggestions for premium lump for a Primo Junior? Thanks.
  8. I do kamado burnouts a couple times a year. Fill it with lump, open up all the vents and let it burn through the fuel until it's spent. After the cooker cools down get in there with some crumpled up tin foil and scrub out the dome. Your cap needs particular attention. FWIW, I have not been pleased with recent RO, made in USA lump. I've had a couple cooks this season where the initial white smoke was a little dirty, and even after it went to clean blue smoke (when I put on the food) it still imparted a slight, acrid taste to the finished meat. Some might call that smokey, but I find it just nasty. I used to have really consistent cooks with RO, but not this year. Ro is still fine for grilling on the Weber Kettle, but I'm going to try some premium lump for my next Kamado low and slow.
  9. I'll never get why people spend so much time and energy on a brisket cook only to let the end game get away? Use your thermometer to determine range, but probe the meat for tenderness. 203f is not some magic number. Letting a brisket hit 210f most likely means the cook's attention was elsewhere. It's a long cook, but the last couple hours are the most crucial if you want an edible piece of meat.
  10. Wow! Looks absolutely fantastic. My cypress table top is in really bad shape.
  11. I had a similar issue a few years back after pulling my Jr. out of winter hibernation and replacing a really spent gasket. I ended up calling Primo and they walked me through it. Took about 20 minutes. I can't remember specifics other than the band bolts being the key adjustment.
  12. CaptainMusky, have your friend do a high temp burn-out every so often. Light a good size batch of lump, fully open up all the vents, let it burn as hot as it will go until all the lump is spent, then let it cool down for as long as it takes with the vents open. Don't let the cooker sit overnight with the vents wide open, so plan to start the burn in the morning or early afternoon. Once the grill is cool have him get in there with a dustpan and clean it all out. I also don't recommend reusing fuel during humid weather if it's been sitting in the firebox for awhile.
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