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  1. I just bought a round from CL here in Maryland for $300 with cover and BT tempt monitoring unit. The unit had very little cook time like 5 attempts and they gave up on the Primo Round 771 and went back to a Weber Gasser. I like the build quality etc. What I don't understand is why why manufacture a product that it appears to be a bastard child to Primo? I know Oval is a major selling point but offer the same public support for the made in the USA round. Just my .02 . I passed on a Oval XL400 for $600
  2. Hello, I just acquired a primo from a friend who was downsizing. I am replacing and upgrading components and really wanted an oven style/fiberglass or woven metal type gasket vs. nomex. This just seems like a cleaner option for the grill surface. I read a story about someone using this type of gasket (thicker than the standard gasket) so they only needed to gasket the lid - not the cooking surface (limited grease and organic matter on a grate level gasket). Anyone do this? BTW - new to the group
  3. Good morning and happy Independence Day! I am new here as a poster but have been lurking in the background since I got th kamado bug. There is a ton of good info on this forum and I appreciate the posters and information found here. I have have cooked a Weber kettle weekly for the past 10 yrs and have recently been looking for an excuse to get a kamado. Wouldn’t you know, the darn wheel fell off when I moved it last weekend.... Guess that’s my excuse? I use 2 zone cooking A LOT and have decided the Primo XL Oval best suits my needs. I would prefer the new all in one package but suppose I could buy the stand alone grill and build a table, if necessary. That being said, I am very curious to hear what any of you Primo Xl owners paid (and where). I’d also like to know the best sales price y’all remember seeing on them so I know when I see a good deal to pull the trigger and buy it. I am surprised not to see any real 4th of July sales on them now. When would be the best time to buy one at the best price y’all have seen? Thanks ahead of time and have a safe and happy 4th!!!
  4. So far it's a great Saturday morning. Got up a little early, started a fire with rockwood and apple. Then dressed this 15 pound brisket with my coffee rub blend. Later today I have a hunk of loin to cook, it's been curing for about 14 days. I'll update with photos in a few hours.
  5. Hi, I wanted to get some feedback regarding which grill to get. I have boiled it down to a few options: 1) Primo round all-in-one $800 2) Pit boss k24 from Costco $599 3) Used BGE $800 The pit boss is considerably cheaper at $599, and I hear in August they usually go on clearance for $350. As primo owners, I was hoping to get some feedback on after owning the primo, do you believe it is still worth the premium? I have read some people have had issues with Primo honoring their warranties, so that is a concern as well. Would you buy the Pit Boss knowing what you know today? Or would you still fork up the extra $ for the primo? Are there any large differences between the design and quality of the aforementioned brands? I really appreciate any help you may be able to offer. Thanks!
  6. Working on some faux burnt ends. Been smoking since 9:30am. Almost ready to pull and cube up.
  7. Greetings, I’m new to this forum. I’ve had my Primo XLO for 5 years now and love the kamado lifestyle! The food is amazing, however I’m a little disappointed in the little smoke ring I get. Don’t get me wrong, the smoke flavor is on point, however the smoke ring is slight. Is there anything I can do to increase the depth of the smoke ring?
  8. Quick question guys whenever I see someone interested in buying a used Ceramic cooker doesn’t matter the brand the topic of warranty comes up especially in regards to the fire boxes. My question is if you bought a used Ceramic kamado cooker and eventually the fire box broke then you make the decision to purchase a new fire box at that point you will have a full warranty on that Ceramic part correct.
  9. Sunday Night Football eats Glazed Pork TenderloinGrill heated to 400* F, Tenderloins taken off at 135* F. Rested 20 minutes before slicing. The Primo was not super heat soaked and had some trouble keeping temps up. I think the glaze would have set up a little better in more stable heat. I was a good meal with some room left for improvement.
  10. I went to the store hoping to do a Tritip there were none to be had. Found this ribeye I think It will do the job. Reverse seared at 250* until internal reached 118* then took it off to season while the Primo climbed too 500* for the sear.
  11. So I was just doing a high heat clean preping for my Kick Ash Baskets that are showing up today. After cooling down I opened the dome to get started and I heard a thunk sound on my patio. I look down a see what looks like a random nut and bolt when I look around I see this near the hinge on my Primo xl. I have a call into Primo warranty I hope this gets fixed quickly.
  12. Finally finished my Primo XL table. It's built out of pine and has 2in concrete counter top for plenty of space. It rides on 6 casters w/brakes. It will be parked in my garage and never be left out in the elements (at least on purpose...) It has 4 slide out racks that will hold charcoal, utensils, and extras for the XL
  13. Hi everyone, We have had a Weber grill for years, but am looking at a ceramic grill. It looks like a wonderful way to cook. Trying to decide on which one. 1. We are thinking about the Vision Grill Hybrid. Does anyone have any experience with it or should we stick with the one without the gas? Does lid stay open when partially opened? 2. Also looking at the Prime Ceramic 778 as it is made in the USA. But can you use an electric igniter with this one? Is it easy to clean out the ashes? Does lid stay open when partially opened? 3. Looking also at the Kamado Joe, 24 inch. Can you use an electric igniter with this as well?
  14. Hi all, I've been cooking on a Primo Junior for the past 8 years. It's been a lot of fun and a lot of great food. I'm pretty confident cooking all things pork, poultry and beef, although I'm still a little gunshy with brisket. Maybe the best brisket I've ever eaten was on the Junior (15lb Costco prime packer) but a few other briskets that ran the gamut from "ok" to... well, you know. I also have a Weber 22.5 Kettle (pic below has a rotisserie collar on the Weber) that I often use for quick grills, veggie sides or if I just need a little more grill space. I grew up with a Kettle, so It's pretty automatic for me to cook on one. Hope to learn and add to the Kamado experience. Thanks for having me and thanks for listening.
  15. After months of debating and waiting, I finally pulled the trigger on the Primo and after some more waiting was able to finally cook on it! I have cooked on an Akorn for the last 15 months or so and really liked it but wanted to move up to a Ceramic. Some initial thoughts and observations: 1) This thing is big (and heavy)! - I built a temporary mini cart for it and prob should have used heavier duty casters but it is temporary. 2) Since it's bigger, it takes more lump. Not sure exactly how much more though. And I do have the firebox divider which I have used a couple of times 3) I really like the oval shape. This is what ultimately sold me. I think I would have just stayed with the Akorn otherwise. 4) It was a completely unnecessary purchase as the Akorn does really well. But I wanted it and I like it. 5) First cook was chicken leg quarters - pics below (and I know I don't have a money shot - total amateur move - promise to do better next time, which is very soon). They came out just as juicy. On the Akorn they usually came out with the tops a little more brown than the rest. Didn't experience that on the Primo. I prefer the Primo, 6) The thermometer is pretty darn accurate - I have a TheomaQ and they were pretty close most of the cook. So in summary - if you were like me and wanted to move up from an Akorn to a Primo, Egg, KJ etc.. I would say you won't be disappointed as they're pretty much all they're cracked up to be (guess that's not the best choice of words when referring to ceramics ). But don't be in a rush. The Akorn is really, really good. As a matter of fact, I'm thinking about getting an Akorn Jr for small cooks and travel.
  16. Hi guys, I know kamado comparisons have been beaten to death in this forum, but I guess I'll give it one more stab. Not sure if this was the correct forum for it, but didn't find any others that looked more relevant. Actually (hoping for this to be unique), I wanted to ask if any of you have owned (or still own) BOTH a Kamado Joe Big Joe and a Primo Oval XL. From what I hear, they're both amazing cookers at a similar price point (included accessories with KJ taken into account), so I wanted to see who of you has experience cooking with each, and what you like about each of them and what needs improvement (in your opinion) for each. I like Kamado Joe's warranty, included accessories, marginally larger cooking surface, and thicker shell; but I like that the Primos are made in the US, and its oval shape that provides better two-zone cooking. Thinking of upgrading to full-ceramic from my Akorn (which I still really enjoy) with my tax return money. I'm not trying to start any fights between the kamado tribes. I've read lots about each of these on the other threads, but would enjoy recommendations and insight from people who own or have been able to cook on each of these great grills. Thanks!
  17. Hello! I am in the process of finishing up a wood table for my new Primo. I have taken all the safety precautions I have learned from you guys and others, including using the Primo feet to elevate the grill, putting "soft" fire brick below the grill, and putting a sheet of metal under where the lower vent is on the grill to handle any embers that jump out. My question is this... Has anyone put Nomex on the inner rim of the grill cutout? I am using 3/4 inch boards for the table around the grill. I know I saw someone once mention it somewhere, but it does not seem to be a regular practice. Any thoughts would be appreciated. Thanks for your help and for all the information I have gleaned from this forum!!
  18. Over a year ago I was cooking pizza and suffered a single crack in my fire bowl. It grew over time and 1 turned in to 2. Next thing you know the fire bowl was in 2 pieces kinda just sitting down in there. I just kept cooking and could have left it that way for a very long time but I needed to do a good cleaning so the time was right. Before I go any further I want to let you know that I didn't need to do this, I have a new fire bowl in my garage right now. I am a curious person though and I want to see how long I can go from one fire bowl. This method should work on any ceramic kamado. Material: T304 lock wire small 1/4"-3/16' mason bit cutters pliers Pull the fire bowl out and clean it up. Put it together, use a strap etc to hold it in place. Drill a pair of holes down the crack - 3, maybe 4 depending. Push the wire through and twist it tight with the pliers while carefully setting the crack in place as you go. BAM! That's it. All better. And now despair. I discovered another hairline crack while doing this repair, this tells me that over time the fire bowl will slowly crumble. We'll see how long it takes. You can just see it in this photo, it leads off of crack #2 and is about a foot long at this point and it is all the way through.
  19. Mrs philpom said, "how about pizza tonight?" and I said, "sure!". Whipped up a batch of my go to bread machine dough and here they are. I did three large, two pepperoni w/black olives and one onion, bell pepper, pepper flakes and bacon crumbs. Let's see the process! I roll them all in advance and stack between parchment paper. They get a second rise just before I bake them. I paint the sauce on with a silicon baster brush. Next for me is always the pepperoni. Whole olives give it appeal. Mozzarella, plenty of it. Just a touch of cheddar for character (only ever on a pepperoni pizza) Got the primo preheated and ready to go, game time! And the adult treat! OK, it received a little character also. It had been awhile since my last pizza cook, good times, good stuff! No, I don;t think I will ever get tire of it.
  20. Just finished my custom cart. A couple days for the stain to cure and it will be moving to the patio for the Primo's permanent home.
  21. Last year we bought a Kamado BBQ and I was never happy with the cheap metal stand it came with so I decided to build a cedar workstation this spring. Did a lot of looking around on the net for ideas and settled on my version of the cypress table that Primo sells. Mine has swivelling casters and an under table slide out charcoal storage bin (the black bins at IKEA are fantastic for this). I'm going to add an electrical outlet to the table so I can plug in my heat gun and also add either a stainless rail for utensil storage or some other kind of attractive hooks for that. I despise seeing screw heads so everything was pocket drilled and glued. Final sealing was Thompsons Water Seal Advanced in Honey Gold. Dimensions are: Table Top: 60" X 38.5" Cart: 48" X 27.5" X 38"
  22. I have been really busy lately, but managed to squeeze in a cook on Saturday. Boston Butt rubbed with Texas BBQ rub, loin rubbed with Cajun seasoning. All cooked at 325 degrees on a Primo Oval XL using mesquite lump and hickory chunks.
  23. Found a great buy on a Primo XL and Primo Jr. on Craig's list. Each came with all the accessories and was lightly used. Purchase price was less than 30% of original price. So in addition to my Akorn, I guess I will join the Primo group as well!
  24. I was at my neighborhood OSH and saw this. It's not a steal but robbery at this price. I would've pulled the trigger but I don't have room or use for it. I thought I'd post so other gurus can cruise through their local OSH especially here in CA. This one is at the La Crescenta OSH on Foothill blvd.
  25. Dijon Mustard Garlic Pork Tenderloin Brine Pork: Dissolve 1/3 cup salt and 1/3 cup sugar into 4 quarts water. I heat 1 to 2 quarts of water to dissolve the salt and sugar. I then add ice until the mixture is below 40 degrees, and then top of with water to end up with 4 quarts. Add pork tenderloins to mixture and refrigerate for 8 to 24 hours. Marinade: Combine ingredients and coat pork tenderloin. This can be done immediately before cooking, or up to 8 hours ahead of time. I coated the pork 2 hours ahead of cooking. 1/2 cup any brand Dijon style mustard 1/4 cup cooking oil (I used canola) 1 tablespoon garlic – I used prepared garlic from a jar. Adjust proportions to your liking or if you are using fresh garlic which is typically stronger than from a jar. 1/2 to 1 teaspoon salt – I used kosher; I used 1 teaspoon salt and 4 out of 5 guests said it was perfect, and 1 said it was too salty, so go with 1/2 teaspoon or omit the salt if you are salt conscious. Dijon mustard already has a lot of salt in it. 1/2 teaspoon ground black pepper Cook: Cook pork tenderloins on a 400f to 450f degree grill for approximately 8 minutes per side for a total of 16 minutes. It could take up to a total of 20 minutes depending on your grill and desired doneness. I pulled mine when the internal temp was 130f. After resting for 10 minutes, the internal temperature rose to 139f. Whatever temp you pull the pork from the grill, expect the internal temp to rise an additional 10f degrees.
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