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  1. Thanks for being agreeable to adding the smaller cookers. Bigger isn't necessarily better with ceramic's and a bigger cooker has some disadvantages. Temp overshoots and recovery are not the funnest things to deal with on a big Kamado. Weight and footprint can also be awkward. As mentioned the Oval Primo Junior can accommodate a great deal for its size. For a backyard party up to 30lbs. of pork shoulder (probably more) or an 18lb packer brisket are easily doable. The owner of the Chicago area's best BBQ/grill store, who has access to cookers of all shapes and sizes, does all of his family cooks on a BGE MiniMax. Ramping up for a direct hot sear cook takes far less time and the savings from using less fuel are also notable. For a family of 4 or empty nesters a smaller cooker has some great benefits.
  2. Cooking a pork shoulder on a Kamado is a guaranteed home run with family and friends.
  3. I bought his first book and was thoroughly entertained, but it's not like I really learned anything mind blowing. For brisket I learned more (specifically trimming) from his youtube videos. Not sure why you need a book on grilling steak? It's one of the easiest things to throw on a grill and get right. Sear first or reverse. Kamado or kettle. Either approach or vessel works great. Knowing how to pick a quality cut might take some knowledge, but even that information is readily available on the interwebz.
  4. Actually this isn't entirely true. Moisture rises to the surface creating the stall as in the same principle as when a person sweats when hot. Simply put, the meat is sweating. The moisture is almost entirely made of water. https://amazingribs.com/more-technique-and-science/more-cooking-science/understanding-and-beating-barbecue-stall-bane-all
  5. I love Weber Kettles and still use mine all the time, especially when I've got a low and slow cooking with a "Do Not Disturb" sign on my Primo. It's a perfect compliment to a Kamado.
  6. Yes, due to the style of cooking with a ceramic a lot of it is instinctive. Luckily most people pick it up pretty quickly. Don't sweat the little stuff like playing around with vents when you need to open the lid. Get in, get out quickly and you'll be fine.
  7. Sorry, but I'm not moving a Boston Butt off the Kamado just to grill some freakin' hot dogs. Set up another grill, or cook the dogs inside, or tell people to wait, or tell people to come over later... or whatever. The Butt's got dibs.
  8. Looks good! 290f isn't a bad temp. I smoked a couple pork steaks (basically a Boston butt cut into 1" steaks) @ 300f yesterday. I also like to cook butts at 250f on the ceramic, but wouldn't lose any sleep if it jumped up to 300f. Pork butts are very forgiving cuts of meat. Once you get a few long cooks under your belt you'll be able to nail your desired temp with no worries.
  9. I always load up close to the deflector plates when I do long cooks on my Primo Junior. I also like to put a pan on top of the deflector plate, under the grate, to catch drippings. This also acts as an extra shield if you put water, sand or salt in the pan, but more importantly the drippings don't burn off into some nasty smoke, and/or foul up your deflector plates. I'm not a water fan as you have to watch and possibly refill during a cook. Sand is fine, but I use kosher salt because I always have a bunch of it around the house. You can improvise with some tin foil if you don't have a drip pan.
  10. Rest assured that you made a great choice. It'll compliment your BGE very well. I've had mine for 7 years and have done everything from a couple hot dogs to an 18lb packer brisket on it. With some strategic placement (and some butcher twine) 4 bone-in pork shoulders are doable. Smoking a couple pork steaks as I write this. The 2-zone is great if you're a reverse sear guy. The Junior gets up to temp a lot quicker than a XL, letting your steaks rest in a reasonable timeframe. The half moon deflector plates and grates are very versatile for direct/indirect, raised and lowered grate levels. I don't think the divider plate is all that necessary. The grill is a little too small to really benefit, unlike a XL which with the divider plate essentially cuts the cooker (and its fuel) in half. There's just too much carry over heat on the junior. Same goes with the extenders. You don't really gain all that much useable space, although there is a popular mod on the primo forum to modify the legs, creating some more space. The large BGE and Primo Junior should cover just about everything you want to do.
  11. I have one for my Weber kettle. It's ok for some things, but I wasn't completely happy with the wings. Cooking indirect the wings had good taste, an even cook and pretty good capacity, but the skin never got crispy when I used the basket. I didn't try a direct cook as I was worried about burning the wings and an uneven cook. If you want crispy skin I'd look into a Vortex. Roasting peppers and other veggies works great in the basket.
  12. I like to butterfly tenderloins. Season with salt/pepper/garlic or sometimes I'll do a simple rub to mix it up. Cook direct on a hot grill until it's done.
  13. Great review! The Summit would have been a strong consideration for me if it was available back when I bought my Primo. Also like your review of the Slow 'N Sear. I plan on picking one up for my kettle based on your recommendation.
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