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    Four Corners, New Mexico
  1. Riz58


    I bury wood chunks in the charcoal prior to lighting, and scatter wood chips of the same flavor throughout the charcoal as sell. I have learned the burn pattern and make sure one or two chunks are near where I light the starter cubes. I don't get as good a smoke as a side-burner, but it does very well.
  2. I light in two spots. When placing the lump in, I will place chips of the type wood I am using throughout the lump. I place chunks near the starting point at both points buried in the charcoal. I like heavy smoke, so I will place a few other chunks around in case the fire spreads in a different direction than I anticipated. I get good smoke flavor, smoke ring, and constant smoke throughout the cook.
  3. Riz58

    Used primo jr.

    Transport it whole? Get a trailer or put it in the back of a truck and strap it down really well. I bought mine used, and transported it with the firebox inside and thenput a tie down strap to hold the lid where it could not move. I then strapped the primo to the the table so it did not move, then I strapped the whole thing down six ways from Sunday. These are great smokers, but they are ceramic, and one minor "oops" can be very expensive. I have the XL and the Jr, BTW, and I use the Jr most of the time with just me and the wife. XL comes out for the heavy duty cooking. Love them both.
  4. Chompa1442 - you picked the toughest subject to learn first - brisket. Undercooked brisket is tough as shoe leather. There is a reason it was discarded until the Germans in Central Texas started slow-cooking it - it was tough to eat. The internet and forums like this can really speed your learning curve. Sounds like the site you checked must have been some Yankee, and we all know they don't know how to cook brisket!<g> My experience is that 195 degrees internal is minimum, and the norm is 205 to 208 degrees internal. The temps are merely guides. It is ready (done) when the thickest part of the flat probes like butter using a metal skewer, the probe on a thermometer, etc. LET IT REST. Minimum 30 minutes, but I prefer 1 to 2 hours at least to allow the juices to be reabsorbed. (Put it wrapped in towels in a really good ice chest.) Keep working at it. Minimum cook temp, IMHO, should be 225 degrees. I like to cook between 235 to 250 (my smokers seem to settle there), and I like the slight flavor enhancement my family thinks low and slow offers over hot and fast. Your mileage may vary. Good luck and welcome.
  5. Riz58

    Check out this contest!

    Bad luck for you boys because I am now in! Now, where to put that sucker when it arrives???
  6. Riz58

    Primo Dutch Oven Prototype

    Further follow up - it would be nice to be able to flip the lid over like one can on a Lodge and use it for a griddle. Dutch oven lids are the perfect pancake and scrambled eggs skillets.
  7. Riz58

    Primo Dutch Oven Prototype

    It looks good, and would be of interest. I think a 10 or 12 qt, if it could be made to fi,t might be a better choice for me personally.
  8. I posted in the Craig's List Find pics of my 2 chicken cook on my Jr. Depends on the chickens, but they may be a little tall beer-can style. The folks I gave the last two as a gift keep hinting for another round, so they must have come out fine. The ceramic plates let you indirect cook on both sides as once, temp control is very good, and it is very efficient with the fuel. Here is the link, go to post 29 for pictures: http://www.kamadoguru.com/topic/12623-craigs-list-find-now-in-the-primo-group/
  9. Riz58

    Bought a Primo XL

    Congrats! As a Akorn cooker, which I enjoyed, I enjoy the Primo even more.
  10. Riz58

    Rack of Ribs on Primo Jr

    I have a Primo XL, but with just the wife and I, I am experimenting more with the little unit. I experiment periodically with what items I can squeeze in and how many. A little creativity goes a long way. I will be experimenting more over the coming weeks. With the rib rack, I could easily gotten a second rack of ribs in, and possibly a third. Once foiled, the pit is basically an oven, so I would probably stack them on top of each other in order to lay them flat. HMMMM, now I have to run to Sam's and buy a three pack to see if I can pull that off in the Jr.
  11. Riz58

    My New Eagle Scout

    Congratulations! This is a significant accomplishment. There are millions of former Scouts, but there are no former Eagle Scouts; either you are one or you are not, and if you are one, you are one for life. My two sons both obtained their Eagle and it continues to serve them well. LIke CC, if I have an Eagle Scout and another candidate, all things being equal, the Eagle will be the hire. Tell your son, it is now time to pay back the investment so many people made in him by continuing to work with his Scout troop and work with the younger boys. Nothing inspires a Tenderfoot or Second Class Scout than having an Eagle work with them. Time to pay it forward. Again, congratulations.
  12. Smoked a rack of ribs on the Primo Jr. Saturday. The rack was a little too long to lay flat, so I cut the rack in half, and placed them on a rib rack without the grills installed. Once, foiled, the grill racks went in and I laid them flat on the grills. Butter and brown sugar went in with the ribs in the foil. Light BBQ sauce glaze added 30 minutes before pulling them. Came out great, fall apart tender like my family likes them.
  13. Good advice regarding settings. I would suggest anything below 250 is good for low and slow. Mine likes to settle in the 238-240 range (measured at the grill with a Maverick), and it cooks very well.
  14. Tough to tell. I would plan a minimum of 6 to 8 hours. Some say plan an hour to hour and a half per pound, but that rule does not seem to apply to kamados which, to my experience, tend to cook a little quicker at the same temperature than a side-ways stickburner.
  15. Re your wood question: I do not think mesquite lump gives off enough smoke to affect the flavor, personally. I am not a fan of fruitwoods with beef. May I suggest Oak or Hickory instead if Mesquite is a little too strong. Central Texas BBQ uses oak. East Texas and deep south seem to have a predominance of hickory or fruitwood. Rub - keep it simple - salt, pepper, with a cayenne kicker works very well. If you are cooking low and slow, a hint of tobino sugar can add a hint of sweet and will help give the bark you may be looking for.