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    Four Corners, New Mexico

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  1. Sorry for the long delay. Last weekend my son and I finally got to the task. We took a butter knife, heated with a torch (hot to touch, but not red hot), and worked it between a small space we could see in the gaskets. Little bit of work back and forth, and part way around, we were able to open the lid. It was smoke residue and who knows what else that created the "glue" . I am working on getting the gaskets cleaned up, and after the last cook, I put paper towels between the gaskets to further absorb and pick up the gunk. Thanks for all the comments and suggestions.
  2. I will try this Sunday afternoon. Between snow storms and company, I have not had a chance to clean out the ash from the bottom and fire up some charcoal. I will let you all know what worked. Thanks for your interest.
  3. Thanks for the reply guys. I was a little reluctant to put charcoal directly on the ceramic base, but I may need to do so. I already tried opening the vents, but it was not any form of vacuum lock. If the charcoal does not warm it enough, I will try the heat gun suggestion. I tried a thin knife like a butter knife, but the thing is clamped like a vise, and I was worried I would shred my gaskets although I may need to replace them anyway.
  4. I smoked a brisket last week on my Primo XL. When I went to open it after it cooled down, it is like the lid is welded shut. Lifting the handle has not effect, and the whole unit begins to lift. It is still that way a week later. Anyone experience this before? What is the solution? I was thinking of taking my propane torch and running it around the edges to heat them up, but was a little concerned about damaging the gaskets. Thanks in advance for your response.
  5. 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.
  6. 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.
  7. 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
  8. 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 th
  9. Bad luck for you boys because I am now in! Now, where to put that sucker when it arrives???
  10. 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.
  11. 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.
  12. 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/
  13. Congrats! As a Akorn cooker, which I enjoyed, I enjoy the Primo even more.
  14. 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.
  15. 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 Secon
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