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Everything posted by rogerfromco

  1. With the day off, I decided to smoke some ribs for the 4th on the Primo XL. Started by dry rubbing them, then smoked with cherry and apple wood at 250F for 5 1/2 hrs before saucing them with 3 different locally made BBQ sauces. The bend test showed they were done. Turned out great. Hope everyone had a great day.
  2. Welcome from another XL owner - great cooker.
  3. Easter dinner was lamb chops, grilled asparagus, and roasted potatoes and tomatoes.
  4. I'm with Der Husker on functionality. That said, one of the things that crossed my mind before buying the XL was trying to find a KJ Road Show event and getting the deal where you show up 1st and ask the Rep to buy the display Big Joe and then get the Jr for free, and then listing the Jr for sale on Craigslist to get a bigger discount on the Big Joe. I love my Primo XL and would buy it again as long as I could afford it.
  5. +1 - the ash, smoke and the occasional sauce/fat drippings as things go on/off the grates will make that white seem like a bad idea in no time.
  6. Have you checked out the Pit Boss forum under the Talk About Your Cooker forum?
  7. Welcome Brian. I grew up in Vestavia, but now live in CO. Congrats on grabbing the KJ deal at the roadshow. I'd love a Jr, now I just need to find someone that want the big one!
  8. +1 - without oxygen, corrosion is extremely limited. That's why metal ships that have been sunk in wars past are still found nearly intact. This "test" is total BS.
  9. I did 5 coats for spar urethane. May seem like overkill, but when you think of the work to get a cooker in/out of the table, I figured go big from the start rather then wishing I'd done more a few years later. Two years in and it's holding up great.
  10. While I tightened my bolts a few weeks ago, I just got around to doing an annual cleaning of the table and outside of the grill. While I keep it covered throughout the year when not in use, it still gets dirty from the ash and just other environmental dust and dirt. I pulled everything off the shelves and then clean them all with some simple green. Then wiped down the outside of the ceramic cooker with some light soap and water. After I finish cooking tonight, I'll do a high temperature burn off on the inside. What do the rest of the folks do to keep your table and grill clean? Clean as you go? Annual cleaning? What products do you use?
  11. 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.
  12. For removing the veins and seeds, I just cut the tops off then use a potato peeler to core out the insides.
  13. 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.
  14. Love the orange! That'd sell well here in Denver Broncos country.
  15. 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.
  16. The FB200 is rock solid in my experience. Super easy to set up and does a great job maintaining temps. Great looking cook John.
  17. 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.
  18. 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.
  19. 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.
  20. 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.
  21. 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.
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