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About rogerfromco

  • Birthday 01/01/1962

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  • Location:
    Denver, CO
  • Grill

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  1. Crickets.... I know my FB200 gets used regularly and I imagine most do. Now if you were looking for a Maverick laying around you might get some responses.
  2. For removing the veins and seeds, I just cut the tops off then use a potato peeler to core out the insides.
  3. The snow started falling before Primo could get covered the other night. Made the start up a little more interesting tonight. But still managed to cook some tasty lamb chops.
  4. Love the orange! That'd sell well here in Denver Broncos country.
  5. Yes. For low and slow, I'm using the Flame Boss 200 to control temps and get phone alerts if the temp swings 25F either way, but that's never happened. If it did, I'd call a neighbor and ask them to check in on it. We have a good group that keeps eyes out for each other.
  6. The FB200 is rock solid in my experience. Super easy to set up and does a great job maintaining temps. Great looking cook John.
  7. Nothing to "install" really. The SS square with the cutout for the fan slides into the groves for the lower vent and then I partially close the lower vent to hold it in place, insert the fan, and then slide the vent door all the way over to the fan and over the lip of the fan housing that inserts into the SS adapter plate from FB. Takes all of 15 seconds.
  8. Not loud at all. It's basically a computer cooling fan.
  9. I've had mine for a year and love it. Two cautions with the probes: 1) put foil under them at the edge of the grill where the heat comes up around the heat deflector. The outside coating becomes brittle with too much direct heat. 2) don't try to pull the meat probe out by the cable, grab the probe with a gloved hand. Made that mistake once and pulled the wires out of the probe. My new probe has a 90 degree bend at the end of the probe so they redesigned it, maybe for that reason. It's a solid unit.
  10. Welcome. I live in Denver and did a cart for my XL. I think I posted pics here, but know I did for sure on the Primo corporate forum.
  11. Looks great. I love my XL and one of these days I'm going to have to try doing a brisket. I like the way you did both so guests have options. I might steal this idea.
  12. I have had one for about a year and love it. With the variable speed fan, and PID controller it ramps up to temp well and then holds well too. For mine, I get the grill within about 50F of the desired set point and then start it up. Once it comes to temp, I let is heat soak for 15-30 minutes and then get to cooking.
  13. Damn, I could never pay $300+ for a steak, unless I knew I was dying and working off the bucket list.
  14. I am immune to your Jedi mind tricks! LOL