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Everything posted by Thunder77

  1. Welcome from Baltimore, MD. Glad you joined us.
  2. Baltimore Craigslist. Yes he is the original owner.
  3. It is on sale for $450. That was a big reason why I am interested. And if it's Primo, it's got to be good right?
  4. I have just seen a Primo round version for sale. Any thoughts about this grill from anyone?
  5. Second cook on Primo Junior Oval: pulled pork! I wanted to test the staying power of the Junior for low and slow. So I figured pulled pork was a good idea. I had done the pork butt in two pieces Sous vide at 165 for 8 hours. I only went 8 hours Sous vide because I wanted plenty of time on the grill. The two pieces were rubbed down with BBQ Bro’s Memphis Style Rub. 8 hours Sous vide as stated, then two days in the fridge, waiting for the weekend. Rubbed again with the same rub, then onto Junior. Both heat deflectors were in place, and the cooking grates were on the higher level. Starting meat temp 42 degrees. Grate temp 250. I let that rock for about 2 hours, then I wanted to speed it up a little bit and get some good bark. I punched the grate temp to 300. Now remember, these had already been in the Sous vide bath, so this was finishing steps. Well I checked about 1.5 hours later, and it was ready! Shut down the vents, and let it coast about 30 minutes. Pulled it, added some of the purge liquid from the Sous vide and BAM! My wife kept saying “oh damn!” Over and over. She kept saying “okay, last bite” then she would take another. So the total time was approximately 12 hours, but the majority of that was in the hot tub time machine. I am really pleased with the result. I think I might just do all my pulled pork this way from now on. As as for the Primo Junior, I am so happy with this cooker! I had rock solid temps for the whole cook. I used the marks that I made while calibrating the grill, and I got totally predictable results. It is a very versatile cooker. Two zone, low n slow, high heat searing, it is good for everything. Bread baking is next.
  6. So far I have not heard anything. So I guess that is a no. At least for now.
  7. Well I finally got the dang thing put back together last week. I had no help when I picked it up, so I had to partially disassemble it to get it home. It was a mess. The previous owners must not have read the instructions; they used briquettes in the poor thing. It had gotten wet, and turned into grey cement. So here it is, finally. For $200, I got the Junior, the table, two heat deflector plates, the racks for the heat deflectors, and the extended cooking grate! The extra grate was still in the box. Not a bad deal!
  8. I would figure out the difference between my dome and grate temps, then just rely on the dome thermometer. I know that in my cooker, the dome temp is about 50 degrees cooler than the grate. I tested that through a range of temps, and it is pretty consistent.
  9. Here's a wild idea that I have tried with good results. Cook one butt, (or part of your butt) in a pressure cooker. Then mix the butt you smoked outside in with the pressure cooker cooked butt. You will get the smoke flavor from the outdoor butt, and super-moist meat from the pressure cooker. Also, as a few others have pointed out, a few hours in a faux cambro makes a huge difference.
  10. I like this method for getting hot fast, like when I want to do pizza in the kamado. I would probably dial back somewhat earlier, to stay around 500.
  11. I started out on gas grills, and I still love cooking on them. For a quick weeknight dinner when you don't feel like messing with the kamado, to things my wife likes better over gas than charcoal, etc. A gasser is great as an outdoor oven when cooking lots of bacon. No mess in the house!
  12. Oh my! I just drooled all over my phone. Those look beautiful!!
  13. Just put together my Oval Junior that I brought home last week. The outside glazing has cracks in it. It this a big concern? Thanks
  14. if it's a true vidalia onion, you can eat it just like an apple. It can be that sweet.
  15. That looks awesome! I love some steelhead. Very underrated fish. I get steelhead from Costco whenever it's on sale.
  16. Love everything except the IPA! Nice char on that pizza.
  17. Why no water? I was aware that cleaning fluids are a no-no, because they can seep into the ceramic. Water eventually dries. Just wondering.
  18. Good evening Folks, I just acquired a used Primo Oval Junior. Apparently the former owners didn’t read the instruction book, because they used briquettes in it. Horror of horrors!! So I have a solid clump of used briquette gunk in the firebox. The question I have is: Can I use water to clean out the interior of the grill? Also, is there supposed to be any air gap between the firebox and the outside wall of the grill? If so, mine is filled with gunk right now, and I need to clean it. This grill was recently not well cared for. But for $100 I m not complaining. I just want to know what kind of work I am in for... Thanks
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