Primo 7400, 773, 774 User Manual

Owners Manual

Made in USA

PrimoGrill.com

* * * Copyrighted Material * * *

CONGRATULATIONS

We appreciate your choice of a Primo Grill and Smoker. Properly setup and
maintained, your Primo should provide years of worry-free outdoor cooking

pleasure. It‘s important that you follow each step in this guide carefully to insure

proper use and maintenance.

SPECIFICATIONS OVAL XL OVAL JR KAMADO

Weight 200 lbs 95 lbs 150 lbs

Cooking Surface 400 sq/in 210 sq/in 280 sq/in

Rack Extensions up to 680 sq/in up to 360 sq/in N/A

Primo® Grills and Smokers Owner’s Manual

Copyright © 2011 by Primo® Grills and Smokers

Published by:

Primo® Grills and Smokers

3289 Montreal Industrial Way

Tucker, GA 30084

USA

OFFICE: 770.492.3920

FAX: [phone]

www.primogrill.com

All rights reserved. No part of this publication may be reproduced or

transmitted in any form or by any means, electronic or mechanical,

including photocopying, recording or any information storage or

retrieval system, without written permission from the publisher.

For information please contact us at [e-mail]

MANUFACTURED IN THE USA

Contents

INTRODUCTION

Greetings ...................................................................................... 6

Kamado History ............................................................................ 7

The Primo Advantage ................................................................... 7

Safety and Maintenance ............................................................... 8

Standard Features ........................................................................ 9

Accessories ................................................................................ 10

GETTING STARTED

Primo Assembly.......................................................................... 13

FIRST USE

Natural Lump Charcoal .............................................................. 15

Prepare to Cook ......................................................................... 16

Lighting the Coal......................................................................... 17

Temperature Control: Vent Adjustment Guide ........................... 18

Preparation Temperature/Time Guide ....................................... 19

Meat Temperature Guide ........................................................... 20

First Cooking Experience ......................................................... ..21

1st Primo Turkey, Chicken, Burger, Fish ......................... ..21

1st Primo Steak, Rib Roast, Ribs, Vegetable................... ..22

Chicken Tips…………………………………………………………23
Beef Tips……………………………………………………………..24
Pork Tips……………………………………………………………..26

FREQUENTLY ASKED QUESTIONS ..................................... ..29

Creative Ceramic Technologies, Inc. (CCT) warrants to the original purchaser of this
Primo Grill and Smoker that it is free of defects in material and workmanship at the date
of purchase for the following periods:

Limited Lifetime Warranty Backed by a 20-year guarantee on ceramic parts.

Five (5) years on all metal parts (excluding cast-iron parts).

One (1) year on all cast-iron parts.

One (1) year on cooking grates.

Thirty (30) days on thermometers and felt gaskets.

This warranty shall be limited to the repair or replacement of any part (s) which, under
normal use, Primo determines, after reasonable examination, to be defective. In order to
invoke this Warranty, Purchaser shall send photos of defective parts to:

Primo shall replace parts found defective as provided above with equivalent parts and

shall ship such parts at the Purchaser‘s expense to the Purchaser‘s designated shipping

address.

THIS LIMITED WARRANTY SHALL NOT COVER THE FOLLOWING:

Any damage, failure, or operating difficulties caused by accident, abuse, misuse,
alteration, misapplication, vandalism, improper installation or improper maintenance;
cracks or chips in the exterior glazing after delivery to an authorized Primo dealer or
distributor; damage or failure caused by tampering with or altering the original Primo
design, except when directed or authorized by CCT; damage or failure caused by
Purchaser‘s failure to follow federal, national, state, city or county building and fire codes.

TO THE MAXIMUM EXTENT PROVIDED BY STATE AND FEDERAL LAW, THIS
LIMITED LIFETIME WARRANTY IS IN LIEU OF ALL OTHER WARRANTIES,
EXPRESS OR IMPLIED, AND SPECIFICALLY EXCLUDES THE FOLLOWING:

Primo Grills and Smokers Warranty

ATTN: WARRANTY

Primo Grills and Smokers

3289 Montreal Industrial Way

Tucker, GA 30084

Or email: [e-mail]

WARRANTY TO ANYONE OTHER THAN THE ORIGINAL
PURCHASER;

WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A
PARTICULAR PURPOSE;

ANY AND ALL LIABILITY FOR INCIDENTAL, SPECIAL OR
CONSEQUENCIAL DAMAGES, EXCEPT WHERE SUCH EXCLUSION
IS EXPRESSLY PROHIBITED BY LAWS OF THE STATE OR THE

ORIGINAL PURCHASER’S RESIDENCE.

Contents

INTRODUCTION

Kamado History ............................................................................ 5

The Primo Advantage ................................................................... 5

Safety and Maintenance ............................................................... 6

Standard Features ........................................................................ 7

GETTING STARTED

Primo Assembly.......................................................................... ..8

FIRST USE

Natural Lump Charcoal .............................................................. 9

Prepare to Cook ......................................................................... 10

Lighting the Coal......................................................................... 11

Temperature Control: Vent Adjustment Guide ........................... 12

Preparation Temperature/Time Guide ....................................... 13

Meat Temperature Guide ........................................................... 14

First Cooking Experience ......................................................... ..15

1st Primo Turkey, Chicken, Burger, Fish ......................... ..15

1st Primo Steak, Rib Roast, Ribs, Vegetable ................... ..16

Chicken Tips…………………………………………………………17
Beef Tips……………………………………………………………..18
Pork Tips……………………………………………………………..20

FREQUENTLY ASKED QUESTIONS ..................................... ..21

Introduction

Kamado History

T

he modern kamado-style grill is based on
ancient Japanese technology used over 2000
years ago. Originally composed of clay, the
kamado was typically built into the earth floor
of pit homes—small houses built into the
ground.

By the early 1600‖s advancements in the

kamado design and function included high-

end, portable kamados which attracted the attention of those in the elite
and urban communities, and soon became common-place in their
households.

By literal translation, the word ―kamado‖ in Japanese means ―oven‖,
―stove‖, or ―kitchen‖. But it represents more than just perfection in

functional design and exquisite, flavorful food. Historically, the kamado
was and still is a symbol of family and home.

The Primo Advantage

P

rimo combines the concept of traditional kamado-style (round)
cookers, and charcoal grills with an innovative design, premium quality
ceramic materials, and a sophisticated, modern look, creating a best in
class, all-in -one cooking machine. What makes a Primo better than
other ceramic grills and smokers on the market today? The key is in the
composition and patented oval shape.

Ceramic Composition. Primo uses only the highest quality ceramic for

increased efficiency and durability. Meals prepare faster while moisture
and flavor remain locked inside, leaving food juicy and tender, not dry.
And the outer surface stays at a safe, warm-to-the-touch temperature.

Oval Shape. But it‘s the versatility of our patented Primo Oval™ shape

that really sets us apart. Enjoy more features and options such as
reversible cooking grids, rack extensions* to increase total cooking
surface, or a drip pan rack* to catch meat juices. Add a firebox divider*
and cook directly over the heat on one side and smoke on the other.

We hope you enjoy your new Primo. Bon appétit!

*optional accessory

5

Introduction

eatures and Components

and Smokers are composed of a premium grade

nd coated with a protective, lead-free, scratch resistant

Additional standard features include:

l Bottom Vent Door

imney Top Vent

ion Temperature Gauge

Auto Locking Hinge System

h, Ergonomic Handle

lt Gasket

Porcelain Coated Cooking Grids

arranty

Introduction

9

Safety and Maintenance

When transporting your grill, NEVER lift it by the hinge. Have at
least two individuals hold the bottom and back of the grill. Lower it
into your table or metal stand with one hand on the inside of the grill
grasping the bottom vent.
Primos should only be used outdoors in an area where there is ade-
quate clearance for ventilation. Keep the space around your grill
clear of hanging tree limbs or other flammable objects.
Lighter fluid should never be used in a Primo. For best results, use
Primo natural lump charcoal, which is free of tars and other harmful
chemicals, so it won‘t compromise the taste of your food.
For safe use on wooden tables or any surfaces other than a metal
stand, always set your Primo on the ceramic feet.
The constant opening and closing of the grill may cause tension in
the hinge over time. Make sure to lubricate the moving parts inside
the hinge at least twice a year to keep the mechanism operating
smoothly.
To ensure your lid stays securely held by the hinge bands, fre-
quently check and tighten the band bolts using an open end
wrench.

It‘s important to always take caution when opening the grill after the

top and bottom vents have been completely closed to extinguish
the fire. In this state the hot coals are suffocated of oxygen and a
rush of air could cause a flashback. Lift the lid only slightly at first to
allow built up heat and steam to escape. Then proceed.
When fueled with natural lump charcoal, Primos produce very little
ASH. However, allowing your Primo to accumulate too much ex-
cess ash in the ash trap will suffocate the charcoal and impede air
flow. Occasionally check the ash trap and remove excess ash with
the recommended Primo ash tool by simply raking the cooled re-
mains out of the bottom vent door and into a receptacle for dis-
posal.

Unlike metal grills, a Primo‘s ceramic body won‘t scald the skin if

briefly touched when hot. However, as with any HOT item, be sure
to use caution when cooking and keep children away.
Primos are self CLEANING. Simply heat your grill to around 500 ºF
to incinerate food and other debris within the grill. When neces-
sary, use a non-abrasive tool to clean the cooking grids. Never use
over ly abrasive instruments to clean the grids as this will remove
the porcelain finish that helps keep food from sticking. For the grills
outer surface, use a damp cloth to wipe away dust as needed.

6

Primo Assembly

Introduction

Resting the Primo in its final destination:

This product is heavy and not easy to more.

You must be careful when you move it to it‘s

final resting destination. 2-3 people are recom-
mended to move the outer shells.

First remove all inside components and move
the outer shell (lid and bottom) to the desired
location. Do not attempt to loosen the bands or
the hinge assembly. Placing this unit in a
metal stand or wood table will demand good
handling and many hands to do the work prop-
erly. Any mishandling will not be covered under
the warranty.

Firebox placement:

Your Oval firebox is manufactured as a one
piece unit. Notice the air vent in the front.

―Carefully‖ place the firebox inside the Oval

bottom with the vent holes aligning with the air
control vent of the Oval bottom. This is impor-
tant for proper air flow to your unit.

Placing the inside components:

Find the ceramic bottom plate and place into
the bottom of the firebox. The ceramic plate
puzzles into the base of the firebox with the
plate surface facing upward. Next, place the
bottom grate at the mid-base of the firebox with
the divider slots facing upward. These slots are
going to secure the Oval firebox divider which
is sold separately as an accessory.

Securing the screws of the band assembly:

Our factory ships units pre-assembled, but for
your benefit, please ensure that the screws are
tight at all times. Bent screws is a good sign,
but may loosen after some period of time. From
the heat, your bands may expand over time

and reduce it‘s ability to fit tightly on your

Primo. Check periodically and tighten as
needed.

7

Getting Started

Natural Lump Charcoal

F

or cooking purposes, charcoal comes in two different shapes: lump
charcoal and briquettes. Lump charcoal is charcoal which has not been
formed into briquettes. Briquettes are the pillow shaped little pieces of
compressed ground charcoal.

Always use lump charcoal in the Primo. Primo Grills and Smokers use
a firebox to hold the charcoal. As the charcoal burns, the ash falls down
into the bottom of the bowl. There isn't much room for a lot of ash.
Lump charcoal produces low amounts of ash and will burn at whatever
rate and temperature that you allow it to. It also tends to burn hotter
and light faster than briquettes.

The Process

Natural Lump Charcoal comes from partially burning wood or heating
wood without the use of oxygen. In doing so, this charred wood
becomes carbon. During the process of making charcoal, volatile
compounds in the wood (water, hydrogen, methane and tars) pass off
as vapors into the air, and the carbon is converted into charcoal.

The Properties

Since Charcoal is pure wood carbon, it weights much less than its
original state. It is also free of tars (which can contain carcinogenic
compounds, like benzo-a-pyrene). Unlike charcoal briquettes, which
contain different chemicals, natural charcoal is 100% carbon.

Types of Lump Charcoal

There are 2 types of charcoal: the first type comes from natural wood
which has been cut and made into charcoal. This is as natural as you
can get. The wood comes from trees, branches and scrap pieces from
saw mills. The second type comes from using processed scrap wood
and tuning it into charcoal. Processed scrap wood tends to burn faster
since its density is less than natural. This is because there is less
moisture in the wood at the time it is transformed into charcoal.

Lighting Lump Charcoal

Never use starter fluid! It will give an undesirable flavor to your food,
absorb into the ceramic and void the warranty. There are many other
ways to light lump charcoal. You can use paraffin fireplace starter
blocks (Primo recommended), electric starters, propane sticks, weed
burners, propane torches, MAP gas torches or Chimney starters.

First Use

15

Primo Assembly (continued)

Once in place, the grill should be ready to go! If using in a wooden table
you may adjust the position of the ceramic feet as needed. Make sure
to use a proper sealant on the cypress or teak wood table.

WARNING: You should NEVER lift the grill

from the hinge mechanism attached to the

black bands. Lifting the cooker
from the bands and hinge mechanism can
result in personal injury and will void the
warranty if damage occurs. If dropped, the
ceramic will break.

8

First Use

Natural Lump Charcoal

For cooking purposes, charcoal comes in two different shapes: lump
charcoal and briquettes. Lump charcoal is charcoal which has not been
formed into briquettes. Briquettes are the pillow shaped little pieces of
compressed ground charcoal.

Always use lump charcoal in the Primo. Primo Grills and Smokers use
a firebox to hold the charcoal. As the charcoal burns, the ash falls down
into the bottom of the bowl. There isn't much room for a lot of ash.
Lump charcoal produces low amounts of ash and will burn at whatever
rate and temperature that you allow it to. It also tends to burn hotter
and light faster than briquettes.

The Process

Natural Lump Charcoal comes from partially burning wood or heating
wood without the use of oxygen. In doing so, this charred wood
becomes carbon. During the process of making charcoal, volatile
compounds in the wood (water, hydrogen, methane and tars) pass off
as vapors into the air, and the carbon is converted into charcoal.

The Properties

Since Charcoal is pure wood carbon, it weights much less than its
original state. It is also free of tars (which can contain carcinogenic
compounds, like benzo-a-pyrene). Unlike charcoal briquettes, which
contain different chemicals, natural charcoal is 100% carbon.

Types of Lump Charcoal

There are 2 types of charcoal: the first type comes from natural wood
which has been cut and made into charcoal. This is as natural as you
can get. The wood comes from trees, branches and scrap pieces from
saw mills. The second type comes from using processed scrap wood
and tuning it into charcoal. Processed scrap wood tends to burn faster
since its density is less than natural. This is because there is less
moisture in the wood at the time it is transformed into charcoal.

Lighting Lump Charcoal

Never use starter fluid! It will give an undesirable flavor to your food,
absorb into the ceramic and void the warranty. There are many other
ways to light lump charcoal. You can use paraffin fireplace starter
blocks (Primo recommended), electric starters, propane sticks, weed
burners, propane torches, MAP gas torches or Chimney starters.

9

First Use

Lighting the Charcoal - Illustration

First Use

17

With Firebox Divider Without Firebox Divider

Prepare to Cook

DETERMINE FIREBOX FILLING

Half Firebox: Fill the firebox half way when preparing smaller amounts
of food or when cooking at milder temperatures. Use the Primo firebox
divider (sold separately) to cook on one small section of your grill. Full
Firebox: Fill firebox to within four inches of the top. Use this for larger
amounts of food, hotter cooking temperatures, or longer cooking times;
i.e. slow-cooked ribs would require a full firebox.

FILL FIREBOX WITH LUMP CHARCOAL

Only use pure lump charcoal. No briquettes! Sprinkle in smoking woods
(fruit wood, hickory, etc) for flavor if desired. Fill the firebox either half
way or fully with lump charcoal.

REMOVE ASH AND DEBRIS (after the first use if needed)

Use the ash rake to ―stir‖ the coal from your prior cooks to remove ash

from the leftover coal in the firebox (it naturally falls to the bottom of the
grill). Then use the ash rake to scoop ash out of the lower vent. Cold
ash and debris make great compost for gardens.

FULLY OPEN TOP AND BOTTOM VENTS

Doing so allows air flow to the coal when first starting the grill.

LIGHT THE CHARCOAL

For ½ a firebox, bury one or two starter sticks (Primo® Quick Lights are
recommended) halfway down in the charcoal. For a full firebox, use two
or three sticks. You may also use a starter chimney or, if monitored
closely, an electric fire starter.

CLOSE THE LID

Be sure the fire has started and the top and bottom vents are fully open.

INSERT RACKS

Wait a few minutes, open the lid and reinsert the cooking racks. Then
close the lid again.

MONITOR THERMOMETER

Watch the thermometer. Once the grill approaches the desired
temperature, partially close the vents to maintain that temperature.

Warning: Take caution when opening the lid. In rare instances, the burning coal may be

severely deprived of oxygen and could cause a fireball. To avoid this, always crack the
lid and pause before opening fully, allowing oxygen to reach the coal

10

First Use

Lighting the Charcoal - Illustration

With Firebox Divider Without Firebox Divider

11

First Use

Primo Preparation Time Guide

T

he following meat temperatures are given as approximations. Experi-
ence is your best guide. For your safety, we recommend using a meat
thermometer to ensure the quality and the proper safe temperature of
your food.

Helpful Hint: The Boston Butt Roast is the cut of choice for pulled pork

barbecue since it‘s marbled with enough fat to keep the meat moist

while cooking.

Substitutes: Pork picnic roast or pork center cut loin roast (lower in fat;

roast at a lower temperature and avoid overcooking) 2 hours per pound
at 225 degrees is a good rule of thumb. Remember this is for the indi-
vidual piece of meat not the total weight. Two 5 pound butts (10 pounds
total) should cook in about 10 hours as long as there is some separa-
tion on the grill.

First Use

19

Low & Slow Cooking 225°F - 275°F

Prime Rib Roast 2.5 - 3 hours
Chicken Wings

60 - 70 minutes

Ribs (pork) 3 - 4 hours
Boston Butt (pulled pork) 9+ hours
Roast (8-15 lbs.) 2 - 4 hours

Cooking at 325°F - 350°F

Chicken (whole)

60 - 80 minutes

Chicken (cut) 30 - 45 minutes
Ham 2 - 5 hours
Turkey (whole, stuffed, 18 lbs.) 3 - 4 hours
Turkey (whole, stuffed, 12 lbs.) 2 - 3 hours
Shrimp 5 - 8 minutes
Pork Tenderloins 20 - 30 minutes
Leg of Lamb 3 - 4 hours
Fish 15 - 20 minutes

Searing Temperatures 500°F - 550°F

Steak

6 minutes

Hamburgers 6 -10 minutes

Pork Chops (2‖ thick) 6 minutes

London Broil (2lb) 6 - 15 minutes

Vent Adjustment Guide

Review the illustration below for approximate chimney and bottom vent
settings for various food.

12

First Use

Primo Preparation Time Guide

The following meat temperatures are given as approximations. Experi-
ence is your best guide. For your safety, we recommend using a meat
thermometer to ensure the quality and the proper safe temperature of
your food.

Low & Slow Cooking 225°F - 275°F

Prime Rib Roast 2.5 - 3 hours
Chicken Wings 60 - 70 minutes
Ribs (pork) 3 - 4 hours
Boston Butt (pulled pork) 9+ hours
Roast (8-15 lbs.) 2 - 4 hours

Cooking at 325°F - 350°F

Chicken (whole) 60 - 80 minutes
Chicken (cut) 30 - 45 minutes
Ham 2 - 5 hours
Turkey (whole, stuffed, 18 lbs.) 3 - 4 hours
Turkey (whole, stuffed, 12 lbs.) 2 - 3 hours
Shrimp 5 - 8 minutes
Pork Tenderloins 20 - 30 minutes
Leg of Lamb 3 - 4 hours
Fish 15 - 20 minutes

Searing Temperatures 500°F - 550°F

Steak 6 minutes
Hamburgers 6 -10 minutes

Pork Chops (2‖ thick) 6 minutes

London Broil (2lb) 6 - 15 minutes

Helpful Hint: The Boston Butt Roast is the cut of choice for pulled pork

barbecue since it‘s marbled with enough fat to keep the meat moist

while cooking.

Substitutes: Pork picnic roast or pork center cut loin roast (lower in fat;

roast at a lower temperature and avoid overcooking) 2 hours per pound
at 225 degrees is a good rule of thumb. Remember this is for the indi-
vidual piece of meat not the total weight. Two 5 pound butts (10 pounds
total) should cook in about 10 hours as long as there is some separa-
tion on the grill.

13

First Use

First Cooking Experience

1s

t Primo Turkey

Grill Temperature: 275°F - 300°F

Place turkey, 10-15 lbs, on a Primo® Sitter (sold separately) and
coat with your favorite spices. You may place your beverage of
choice, herbs, or any flavored juices/sauces inside your sitter be-
fore setting your turkey upright.
Retain temperatures of 275°F - 300°F until done. Use a meat ther-
mometer for safe temperature of poultry.
Raise the temperature to 500ºF in the last 20 minutes for a stronger
roasting effect.

1s

t Primo Chicken

Grill Temperature: 325°F - 350°F

Place chicken on a Primo® Sitter (sold separately) and coat with
your favorite spices. You may place your beverage of choice,
herbs, or any flavored juices/sauces inside your sitter before setting
your chicken upright.
Retain temperature of 325°F - 350°F until done. Use a meat ther-
mometer to gauge poultry temperature.

Baste your chicken with extra sauce, though it isn‘t necessary when

using your Primo® Grill. The moisture retaining capability of your
Primo® will not dry your food.

1st Primo Burger

Grill Temperature: 450°F - 500°F

Cook burgers with onions, lid down, for 6 minutes on each side.
Reduce temperature by closing top and bottom vents.
Add cheese in the last minute of preparation time. Warm buns.

1s

t Primo Fish

Salmon is the preferred 1st time choice

Grill Temperature: 325°F - 350°F

Place your salmon steak or filet on the Primo® when temperature
level is achieved.
Sprinkle herbs, sea salt and fresh ground pepper.
Retain temperatures of 325°F - 350°F until done. 10-15 minute per
lb of fish. Use a meat thermometer for safe temperature for fish.

First Use

21

Meat (Internal) Temperature Guide

Ground Products

Hamburger
Beef, veal, lamb, pork
Chicken, turkey

Beef, Veal, Lamb Roasts & Steaks

Medium-rare 145°F
Medium 160°F
Well-done 170°F

160°F
160°F
165°F

Pork Chops, Roast, Ribs

Medium 160°F
Well-done 170°F
Sausage fresh 160°F

Poultry

Chicken, whole & pieces
Duck
Turkey (un-stuffed)
Whole
Breast 170°F
Dark meat 180°F
Stuffing (cooked separately) 165°F

Eggs Fried, poached

Yolk & whites are firm
Casseroles 160°F

Sauces

Custards 160°F

180°F
180°F
180°F
180°F

14

First Use

First Cooking Experience

1s

t Primo Turkey

Grill Temperature: 275°F - 300°F

Place turkey, 10-15 lbs, on a Primo® Sitter (sold separately) and

coat with your favorite spices. You may place your beverage of

choice, herbs, or any flavored juices/sauces inside your sitter be-

fore setting your turkey upright.

Retain temperatures of 275°F - 300°F until done. Use a meat ther-

mometer for safe temperature of poultry.

Raise the temperature to 500ºF in the last 20 minutes for a stronger

roasting effect.

1s

t Primo Chicken

Grill Temperature: 325°F - 350°F

Place chicken on a Primo® Sitter (sold separately) and coat with

your favorite spices. You may place your beverage of choice,

herbs, or any flavored juices/sauces inside your sitter before setting

your chicken upright.

Retain temperature of 325°F - 350°F until done. Use a meat ther-

mometer to gauge poultry temperature.

Baste your chicken with extra sauce, though it isn‘t necessary when

using your Primo® Grill. The moisture retaining capability of your

Primo® will not dry your food.

1st Primo Burger

Grill Temperature: 450°F - 500°F

Cook burgers with onions, lid down, for 6 minutes on each side.

Reduce temperature by closing top and bottom vents.

Add cheese in the last minute of preparation time. Warm buns.

1s

t Primo Fish

Grill Temperature: 325°F - 350°F

Place your salmon steak or filet on the Primo® when temperature

level is achieved.

Sprinkle herbs, sea salt and fresh ground pepper.

Retain temperatures of 325°F - 350°F until done. 10-15 minute per

lb of fish. Use a meat thermometer for safe temperature for fish.

Salmon is the preferred 1st time choice

15

First Use

Chicken Tips

W

hole Roast Chicken

Rub the complete outside of the chicken with olive oil, canola, vegeta-
ble oil, butter or mayonnaise. This helps to keep the meat from drying
out as well as crisping the skin to an extent. Take your favorite BBQ rub

or seasoning and sprinkle it liberally all over the chicken and don‘t for-

get under the wings and under the skin.

Set the chicken in a rack, or on a rack, over a drip pan with about 1‖ of

hot water or juice, with your indirect set up at approximately 350°F.
Depending on the size of the chicken, it will take about out one hour to
reach 165°F - 170°F in the breast and 180°F - 185°F in the thigh.
Remove from the grill, place on a plate and let rest about 15 minutes
before carving or cutting into serving pieces.

Should I add some extra smoke flavoring? Sure can, but be aware that
poultry is like a sponge when it comes to smoke. It just soaks it up like
water and the smoke flavor could come across as harsh. I would sug-
gest one chunk or just a few chips to begin with and adjust the next
time you cook chicken. Pecan, apple or any citrus wood is great for
poultry. Hickory and mesquite can be used, but be aware of the amount
used, as it can taste strong on chicken.

Spatchcocked Chicken

Spatchcocked Chicken is nothing more than a chicken that has been
split down the backbone and flattened out. It is a 'butter flied' chicken.
That's it.

Once you have ―Spatchcocked‖ the chicken, it‘s time for the oil and the
seasonings as per the Whole Chicken recipe above.

Note: You are going to cook this chicken just little different than the pre-
vious recipe. Set your temperature for 350°F direct with an extended
rack above the fire. Add a chunk of wood, if desired. The rack should be
about 10-15‖ inches above the coals. Place the chicken on the rack
bone side down. Close the lid and let it cook for about 45 minutes to an

hour, depending on the size of the bird itself. After it‘s done, let it rest at

room temperature for a few minutes before serving. Some folks will flip
the bird skin side down for the last 15 minutes of cooking in order to
crisp the skin just a little more. This is optional and left completely to
your decision.

First Use

23

First Cooking Experience (continued)

1s

t Primo Steak

Grill Temperature: 500°F - 550°F

About 30-40 minutes before cooking time, rub your favorite
marinade into the steaks, and let them come to room temperature
Grill the steaks for 3 minutes, flip and cook for an additional 3
minutes
Close both tope and bottom vents and allow to cook to desired
doneness
Transfer steaks to a platter. Spread mushrooms over the tops of the
steaks. Cover each equally with your choice of sauce.
Serve steaks immediately

1st Primo Rib Roast

Grill Temperature: 450°F

Place your rib roast on a Primo v-rib roast rack and cook for
approximately 35 minutes for a 6lb roast. If using the Primo Oval
XL, use the Primo firebox divider and cook indirectly
Reduce grill temperature to 300°F
Turn roast over and cook to desired meat temperature. Use a meat
thermometer for accurate internal meat temperatures

1st Primo Ribs

Grill Temperature: 225°F - 250°F

Place your ribs on the Primo v-rib roast rack (sold separately) or
directly on the Primo when temperature level is achieved. You may
sprinkle on herbs and spices. Wait until the last 20 minutes to pour
on your sauce.
Retain grill temp

1st Primo Vegetables

Grill Temperature: 350°F

Place your Zucchini on the grill first and cook for 10 minutes. Add
peppers, mushrooms and onions after 5 minutes.
Lower the temperature to 300°F
Turn over all vegetable and cook for another 10-15 minutes to
desired tenderness.
Serve with balsamic vinegar.

16

First Use

Chicken Tips

Whole Roast Chicken

Rub the complete outside of the chicken with olive oil, canola, vegeta-
ble oil, butter or mayonnaise. This helps to keep the meat from drying
out as well as crisping the skin to an extent. Take your favorite BBQ rub

or seasoning and sprinkle it liberally all over the chicken and don‘t for-

get under the wings and under the skin.

Set the chicken in a rack, or on a rack, over a drip pan with about 1‖ of

hot water or juice, with your indirect set up at approximately 350°F.
Depending on the size of the chicken, it will take about out one hour to
reach 165°F - 170°F in the breast and 180°F - 185°F in the thigh.
Remove from the grill, place on a plate and let rest about 15 minutes
before carving or cutting into serving pieces.

Should I add some extra smoke flavoring? Sure can, but be aware that
poultry is like a sponge when it comes to smoke. It just soaks it up like
water and the smoke flavor could come across as harsh. I would sug-
gest one chunk or just a few chips to begin with and adjust the next
time you cook chicken. Pecan, apple or any citrus wood is great for
poultry. Hickory and mesquite can be used, but be aware of the amount
used, as it can taste strong on chicken.

Spatchcocked Chicken

Spatchcocked Chicken is nothing more than a chicken that has been
split down the backbone and flattened out. It is a 'butter flied' chicken.
That's it.

Once you have ―Spatchcocked‖ the chicken, it‘s time for the oil and the
seasonings as per the Whole Chicken recipe above.

Note: You are going to cook this chicken just little different than the pre-
vious recipe. Set your temperature for 350°F direct with an extended
rack above the fire. Add a chunk of wood, if desired. The rack should be
about 10-15‖ inches above the coals. Place the chicken on the rack
bone side down. Close the lid and let it cook for about 45 minutes to an

hour, depending on the size of the bird itself. After it‘s done, let it rest at

room temperature for a few minutes before serving. Some folks will flip
the bird skin side down for the last 15 minutes of cooking in order to
crisp the skin just a little more. This is optional and left completely to
your decision.

17

First Use

Beef Brisket (continued)

Take the meat directly from the refrigerator and put it on the grill. You will
notice a small dip in the temperature gauge, but not to worry, your temp

should get back to normal within a few minutes. Cold meat seems to ‗take
on‘ smoke better than room temperature meat and it will give you a nice
―smoke ring‖, which is a coveted coup de gras for all barbecue cooks.

The general rule of thumb for barbecuing a Brisket is 1½ - 2 hours per
pound. The best suggestion is to use a probe type thermometer that will monitor
the internal temperature in the thickest part of the meat. This way there will be
no surprises when it‘s time to take it off the smoker.

The first couple of hours will find the temperature rising quite rapidly in the
meat. Around 150°F, or so, it will start to slow down and at about 165°F (+ or

-) the meat will be reaching the ―plateau‖ and may or may not stay in the\is
range for a couple of hours. The collagen is breaking down and it needs

this time to do it properly. Don‘t rush it, don‘t bump up the temperature
and don‘t get excited! Let it do it‘s thing.

When the Brisket gets to 185°F, you will want to start paying a little more

attention. For ―sliced Brisket‖ pull it from the grill at 190°F and for ―pulled
Brisket‖ let the temp get to 200°F. Whichever method you choose, you now

have another decision to make: foil or not to foil?

If you choose not to foil, pull the meat from the smoker to a platter and let

it ‗rest‘ for about 20 minutes and then slice thin against the grain for sliced

Brisket. For pulled Brisket, just cut the meat into chunks and then shred
with a couple of knives or your fingers.

Use the ―FTC‖ (foil, towel and cooler) technique for 30 minutes to an hour.
Double wrapping the meat in heavy duty aluminum foil, wrapping it again
in a plain old, but clean, kitchen or bath towel and then placing it into a
beverage cooler than has been preheated with a few cups of boiling
water. This allows the juices in the meat to redistribute completely, so

there won‘t be a pool of juices in one end of the meat. This is also a great

way to keep the meat warm for a few hours in case it got done quicker
than you planned on or if you want to transport it.

That‘s all there is to it!! Some folks like to prep their Brisket with plain
yellow mustard and them apply the rub. The mustard ‗disappears‘ during
the cooking and let‘s the seasoning create a ‗crust‘ of sorts. You will taste

NO mustard at all, just the rub that you put on. Others like to inject the
meat with liquid and seasonings, which allows more flavor to penetrate
the meat and also helps the meat to cooker quicker. Which ever method
you choose to use, the end result will be great.

First Use

25

Beef Tips

Beef Brisket

Undoubtedly, the hardest piece of meat to cook for most people, whether they
are barbecuing it or cooking it in the kitchen on a stove. The key to this flavorful
and delicious piece of meat is cooking time…a ‗long‘ time!
The fibrous connective tissues (collagen) are tough and plentiful and need the
time and right heat in order to break down and render a nice tender final
product.

There are three types of Brisket available to the consumer: the Whole
Brisket (or ―Packer Trim‖), the Flat and the Point. The whole Brisket is
generally cheaper in price, but also has more fat, and weighs any where from
11 to 16 pounds, depending on the size of the cow that it came from.
The whole Brisket can be broken down in to the Flat cut and also the
Point cut. The Point cut is very fatty and not found very often in
stores, except for Corned Beef Brisket Point Cut. The Point, when
trimmed up and ground, makes a very nice hamburger for the grill. The
Flat is the most common seen at stores in the meat counter. This cut is

also popular for back yard chefs, as it doesn‘t take as long to cook as the Whole
Packer Trim. It‘s the cut used for most of the Corned Beef that you
see advertised around St. Patrick‘s Day.

Trim or not to trim before cooking? There are two schools of thought on
this. A few of the ‘old timers‘ season it with all the fat left on, cook it and
then trim the fat away when ready to serve. Also being thrown away is a

lot of the seasoning and outside ‗bark‘, which is one of the best parts of
the Brisket! We like to trim our Briskets down to about ¼‖ of fat, or less.

Some of the fat will cook away, but will leave a nice looking layer when
sliced for serving and presentation. And, the outside seasonings/bark gets
to go in your mouth and not the trash.

PREPARATION:

Trim your meat to about ¼‖ of fat. Completely season both sides with your
favorite BBQ rub or just plain Kosher Salt, pepper, garlic and paprika. Rub
it in with your fists, adding more seasoning if it looks like you need it.
Wrap the meat in plastic wrap and store in the refrigerator over night.

Set your grill up for indirect cooking at 250°F. Don‘t forget the drip pan, as
quite a bit of fat will be rendered out. About an inch of water in the pan will

prevent the fat from ‗burning‘ during the cooking process. For smoke, a

mix of hickory and cherry wood is excellent for Brisket. Oak is another fine
wood. Mesquite is also popular, but it can impart a harsh ‗smoke‘ flavor if
too much is added. I have found that Mesquite is an acquired taste, much
like Scotch whiskey.

18

First Use

Beef Brisket (continued)

Take the meat directly from the refrigerator and put it on the grill. You will
notice a small dip in the temperature gauge, but not to worry, your temp

should get back to normal within a few minutes. Cold meat seems to ‗take
on‘ smoke better than room temperature meat and it will give you a nice
―smoke ring‖, which is a coveted coup de gras for all barbecue cooks.

The general rule of thumb for barbecuing a Brisket is 1½ - 2 hours per
pound. The best suggestion is to use a probe type thermometer that will monitor
the internal temperature in the thickest part of the meat. This way there will be
no surprises when it‘s time to take it off the smoker.

The first couple of hours will find the temperature rising quite rapidly in the
meat. Around 150°F, or so, it will start to slow down and at about 165°F (+ or

-) the meat will be reaching the ―plateau‖ and may or may not stay in the\is
range for a couple of hours. The collagen is breaking down and it needs

this time to do it properly. Don‘t rush it, don‘t bump up the temperature
and don‘t get excited! Let it do it‘s thing.

When the Brisket gets to 185°F, you will want to start paying a little more

attention. For ―sliced Brisket‖ pull it from the grill at 190°F and for ―pulled
Brisket‖ let the temp get to 200°F. Whichever method you choose, you now

have another decision to make: foil or not to foil?

If you choose not to foil, pull the meat from the smoker to a platter and let
it ‗rest‘ for about 20 minutes and then slice thin against the grain for sliced
Brisket. For pulled Brisket, just cut the meat into chunks and then shred
with a couple of knives or your fingers.

Use the ―FTC‖ (foil, towel and cooler) technique for 30 minutes to an hour.
Double wrapping the meat in heavy duty aluminum foil, wrapping it again
in a plain old, but clean, kitchen or bath towel and then placing it into a
beverage cooler than has been preheated with a few cups of boiling
water. This allows the juices in the meat to redistribute completely, so
there won‘t be a pool of juices in one end of the meat. This is also a great
way to keep the meat warm for a few hours in case it got done quicker
than you planned on or if you want to transport it.

That‘s all there is to it!! Some folks like to prep their Brisket with plain
yellow mustard and them apply the rub. The mustard ‗disappears‘ during
the cooking and let‘s the seasoning create a ‗crust‘ of sorts. You will taste

NO mustard at all, just the rub that you put on. Others like to inject the
meat with liquid and seasonings, which allows more flavor to penetrate
the meat and also helps the meat to cooker quicker. Which ever method
you choose to use, the end result will be great.

19

First Use

Regular Pork Spareribs and St. Louis Style Ribs

The first step is to remove the skirt from the back (bone) side of the slab.
Then determine where the bone ends are, this will give you a line to cut
the brisket bone off, resulting in a St Louis style cut. Separate the brisket
bone from the rib bones along this line.

The membrane from the rib side is then removed. The easiest way to do
this is by getting under it with a knife and prying it away from the bone,
then grabbing it with a paper towel and pulling it off. Now trim the fat off,
square up your slab, and you have your meat ready to prep.

There are as many ways to prep ribs as there are cooking them! Naked?
Seasoned? Mustard/no mustard? Lemon juice? No matter how you prep

your ribs, it‘s the cooking method that will make your ribs tender.

The 3-1-1 Method. This is our preferred way to cooks ribs and many on
the barbecue circuit agree. Season your ribs with your favorite seasoning,
both meat and bone side; wrap in plastic and set in the refrigerator over
night (or at least 4-6 hours). Set your grill up for indirect cooking with
some hickory wood for added smoke (or pecan, apple, peach, citrus, etc)
with a dome temp of 235°F - 250°F.

Unwrap the ribs and place in your smoker. Close the lid and let the ribs

cook for three (3) hours without peeking at them. Remember, ―if you‘re
looking, your not cooking!‖ While the ribs are cooking, get some sheets of

heavy duty aluminum foil ready as we are going to double wrap each slab
in foil.

After three hours (the first part of the 3-1-1), remove the ribs and put them
one by one into a foil ‗boat‘ to which about an ounce of plain apple juice
and a teaspoon of honey has been added. Make sure to put the ribs in

‗meat side‘ down and now double wrap with the foil, making sure to seal

the ends. Try to do this as quickly as possible, so as to not let the ribs lose
too much heat.

Put the ribs back into the smoker at the same temp for one hour (the first
1 of the 3-1-1). After approximately one hour the temperature of the meat
in between the ribs bones should be around 185°F - 190°F. Pull them from the
smoker and unwrap. Please use some caution here, as the ribs are hot
and some steam will have formed.

After approximately one hour the temperature of the meat in
between the ribs bones should be around 185°F - 190°F. Pull them from the
smoker and unwrap. Please use some caution here, as the ribs are hot
and some steam will have formed.

FAQ

27

Pork Tips

Classic Pulled Pork

1 7-9 lb Pork Shoulder Boston Butt
BBQ seasonings of your choice
Grill set up for indirect cooking at 225°F - 250°F
3-4 fist size chunks of hickory/cherry wood or mix of both (optional)

A good six hours before cooking (we prefer over night), trim any excess
fat from the meat, a ¼" fat covering is plenty. Now, liberally sprinkle your
BBQ seasoning all over the meat and 'rub' it in. Wrap in plastic and set it
in the refrigerator until it's time to cook.

Place the butt into your preheated cooker. Keeping the meat cold will help
in the formation of the coveted 'smoke ring'. The average time to cook a Pork
Butt is around 1½ - 2 hours a pound. However, almost every hunk of meat can
be different due to variables, such as size, amount of fat, grill temperature,
condition of the meat, etc. The best way to monitor the internal temperature of
the meat you are cooking is by using a probe type thermometer. This allows
you to keep track without opening the lid on the cooker. As a general rule of
thumb, meat will 'take on smoke' up to 140°F, after that the chemical
transformations between the meat and the heat will not allow any more 'smoke
ring' to form. However, the outside of the meat will still allow some smoke flavor
to adhere.

As mentioned earlier, the 'plateau' (the collagen in the meat breaking
down) can occur any where from 150°F to 170°F, the average being around
160°F, and the internal temperature may remain 'stuck' for up to 2 hours.
Once the plateau is over with, the temperature will rise quite rapidly. The
meat will be "pullable" once the internal temp gets past 190°F and the ideal
is as close to 200°F as you can get.

When you get into the above 10° (+ or -) range, FTC the meat. What is FTC?
'Foil', 'Towel' and 'Cooler'. Pull the meat from your cooker, double wrap in heavy
duty aluminum foil and then wrap in a regular bath towel. Now, place this
bundle into a small, preheated cooler (just place a boiling cup of water in the
cooler a few minutes before use) for about 1 hour. This allows the meat to rest,
set up and lets the meat juices disperse throughout the meat.

You are now ready to "pull" or shred the meat. Enjoy!

20

FAQ

Regular Pork Spareribs and St. Louis Style Ribs

The first step is to remove the skirt from the back (bone) side of the slab.
Then determine where the bone ends are, this will give you a line to cut
the brisket bone off, resulting in a St Louis style cut. Separate the brisket
bone from the rib bones along this line.

The membrane from the rib side is then removed. The easiest way to do
this is by getting under it with a knife and prying it away from the bone,
then grabbing it with a paper towel and pulling it off. Now trim the fat off,
square up your slab, and you have your meat ready to prep.

There are as many ways to prep ribs as there are cooking them! Naked?
Seasoned? Mustard/no mustard? Lemon juice? No matter how you prep
your ribs, it‘s the cooking method that will make your ribs tender.

The 3-1-1 Method. This is our preferred way to cooks ribs and many on
the barbecue circuit agree. Season your ribs with your favorite seasoning,
both meat and bone side; wrap in plastic and set in the refrigerator over
night (or at least 4-6 hours). Set your grill up for indirect cooking with
some hickory wood for added smoke (or pecan, apple, peach, citrus, etc)
with a dome temp of 235°F - 250°F.

Unwrap the ribs and place in your smoker. Close the lid and let the ribs

cook for three (3) hours without peeking at them. Remember, ―if you‘re
looking, your not cooking!‖ While the ribs are cooking, get some sheets of

heavy duty aluminum foil ready as we are going to double wrap each slab
in foil.

After three hours (the first part of the 3-1-1), remove the ribs and put them
one by one into a foil ‗boat‘ to which about an ounce of plain apple juice
and a teaspoon of honey has been added. Make sure to put the ribs in
‗meat side‘ down and now double wrap with the foil, making sure to seal
the ends. Try to do this as quickly as possible, so as to not let the ribs lose
too much heat.

Put the ribs back into the smoker at the same temp for one hour (the first
1 of the 3-1-1). After approximately one hour the temperature of the meat
in between the ribs bones should be around 185°F - 190°F. Pull them from the
smoker and unwrap. Please use some caution here, as the ribs are hot
and some steam will have formed.

After approximately one hour the temperature of the meat in
between the ribs bones should be around 185°F - 190°F. Pull them from the
smoker and unwrap. Please use some caution here, as the ribs are hot
and some steam will have formed.

21

First Use

Frequently Asked Questions

Is

it safe to use my Primo during all seasons?

Yes. You can use your Primo year round. Primo Grills perform superbly
in extremely hot or cold environments.

Can I leave my Primo outside in the rain?

Yes. The exterior shell of the Primo is protected with a lead-free
porcelain glaze that is thermally bonded with the ceramic material for
extra protection. However, we recommend the use of a Primo Grill
cover to protect the metal parts of the grill.

What is the purpose of the felt gasket?

The felt gasket helps retain heat, lock in moisture and provide a soft
cushioning when closing the lid.

Do I ever need to replace the felt gasket?

Yes. The gasket is made of generic, chemical-free felt which will
deteriorate over time. It can be re-glued with high temperature
adhesive. You may purchase a replacement from your local dealer or
through Primo.

How do I get a whole bed of coal to burn?

You don't. With the Primo you don't use the old fashioned ―let all the
charcoal turn grey‖ system. Simply watch the thermometer, and

depending on what you are cooking, adjust the vents to achieve
optimum temperature.

How long should I wait for the coal to heat?

This depends on what you are cooking: Low and Slow: Close both
vents before the thermometer reaches 220°F. Medium Roasting: Allow
your Primo to reach about 300°F then shut down the vents to about 1/2.
High-heat searing: Allow the temperature to reach about 500°F - 550°F,

then close the vents to about 1‖. Other variables: the kind of charcoal

used, amount of food, ambient temperature, etc.

How do I extinguish the coal?

Completely close the top and bottom vents after cooking so the
remaining charcoal will extinguish. Re-use the remaining charcoal the
next time you grill. Due to the thermo-characteristics of the Primo, the
grill will take a few hours to cool down. DO NOT USE WATER TO
EXTINGUISH THE COAL.

FAQ

29

Regular Pork Spareribs and St. Louis Style Ribs (continued)

The next phase is the last ―1‖ part. The ribs go back into the cooker for
another hour, or until done. Sometimes this only takes 30 minutes, but a good
close monitoring is best. You will be able to tell by the color, not too dark and
not too light. Basting the ribs with BBQ sauce is optional. Take a brush and
lightly coat the meaty side of the ribs with about 20 minutes of cooking time left.
Don‘t leave the sauced ribs in the heat much longer than that on account
the sugar in the sauce will burn, turning your ribs darker than what you
want.

Hopefully by now the internal temperature has reached 195°F and the meat
pulls away from the bone easily with just a tug. You are ready to try some
of the best ribs you‘ve ever had. Eat them now or wrap in some clean foil
to keep them warm. Slice between the bones and serve with sauce on the
side for dipping.

Baby Back Ribs (Loin Backs)

Prep the same as you would Regular Ribs, wrap in plastic and over night
in the refrigerator. The indirect set up on your grill the same, 235°F - 250°F and
the use of the wood, if you want the extra smoky flavor, is also the same.

Depending on the size of the Baby Backs, usually 1½-2 lbs, they will
normally take a little LESS time than regular ribs. We find that
any where from 2-2½ hours is a good time to foil (if you choose to do it
that way). Again, while they are cooking, get some foil sheets ready.
Remove the ribs and put them one by one into a foil ‗boat‘ to which about
an ounce of plain apple juice and a teaspoon of honey has been added.
Make sure to put the ribs in ‗meat side‘ down and now double wrap with
the foil, making sure to seal the ends. Try to do this as quickly as possible,
so as to not let the ribs lose too much heat.

Put them back into the cooker for about 30 minutes or until the meat
between the bones reads about 185°F. Remove them from the foil, sauce if
desired, and back onto the grill to cook for another 15-30 minutes or until
the meat pulls easily away from the bone.

They can also be cooked straight through, with NO foiling, for
approximately four (4) hours. You may spray the ribs with a mixture of
50/50 apple juice and water every half hour or so during cooking, but this is
optional and entirely up to you.

22

FAQ

Frequently Asked Questions

Is it safe to use my Primo during all seasons?

Yes. You can use your Primo year round. Primo Grills perform superbly
in extremely hot or cold environments.

Can I leave my Primo outside in the rain?

Yes. The exterior shell of the Primo is protected with a lead-free
porcelain glaze that is thermally bonded with the ceramic material for
extra protection. However, we recommend the use of a Primo Grill
cover to protect the metal parts of the grill.

What is the purpose of the felt gasket?

The felt gasket helps retain heat, lock in moisture and provide a soft
cushioning when closing the lid.

Do I ever need to replace the felt gasket?

Yes. The gasket is made of generic, chemical-free felt which will
deteriorate over time. It can be re-glued with high temperature
adhesive. You may purchase a replacement from your local dealer or
through Primo.

How do I get a whole bed of coal to burn?

You don't. With the Primo you don't use the old fashioned ―let all the
charcoal turn grey‖ system. Simply watch the thermometer, and

depending on what you are cooking, adjust the vents to achieve
optimum temperature.

How long should I wait for the coal to heat?

This depends on what you are cooking: Low and Slow: Close both
vents before the thermometer reaches 220°F. Medium Roasting: Allow
your Primo to reach about 300°F then shut down the vents to about 1/2.
High-heat searing: Allow the temperature to reach about 500°F - 550°F,

then close the vents to about 1‖. Other variables: the kind of charcoal

used, amount of food, ambient temperature, etc.

How do I extinguish the coal?

Completely close the top and bottom vents after cooking so the
remaining charcoal will extinguish. Re-use the remaining charcoal the
next time you grill. Due to the thermo-characteristics of the Primo, the
grill will take a few hours to cool down. DO NOT USE WATER TO
EXTINGUISH THE COAL.

23

FAQ

Frequently Asked Questions

Do

I need to clean the interior walls of the Primo®?

No. You don‘t need to clean the interior walls of the Primo®...nor the

inside. It is best to simply clean the cooking grates and remove the
ashes only. You may clean the exterior glaze surface with warm water
and regular dishwashing soap.

Can I use the Primo® on a wood deck?

Yes. If you plan to put your Primo® on a wood deck, table or outdoor
kitchen, use the ceramic shoes provided with the grill.
Visit www.primogrill.com for dimensions of all our models to use if
building your unit into an outdoor kitchen. Be sure to follow the grills
clearance guidelines.

How do I remove the Ash?

Very easily. Open the bottom vent and use your Primo® ash tool (sold
separately) to rake out the remaining ashes. Do not remove the firebox
or the ceramic plate. By using natural lump charcoal you will need to
empty the ashes probably every 8-10 uses. A high build up of ash will
reduce airflow to the coal, making it more difficult to heat properly.

My Primo® has tiny cracks. Should I be concerned?

No. These tiny cracks (or crazing) are normal and will not compromise
the grills durability or performance. However, if chunks of ceramic break
off, contact Primo®.

Note: We do not use lead in our glaze mix; you benefit from a manufac-
turer who cares about your health and the environment.

How much meat should I prepare?

Use the chart below to calculate the lbs of meat to prepare per person.

# of men x 2 =
# of women x 1 =
# of children x 1 = _________

Total ÷ 2.4 = lbs of meat to buy

FAQ

31

Frequently Asked Questions

How do I reduce the temperature quickly?

Close the bottom slide door and the top vent completely. Keep them
completely closed until you reach the cooking temperature; afterward
readjust the slide door and the top vent to regulate the temperature. For
extreme temperature reductions, open the lid for a few moments.

Should I use liquid lighter fluid?
No! You should never use liquid lighter fluid because the ceramic will

absorb the smell of the liquid and will affect the taste of your food. This
will also void the warranty.

Can I Cook With The Lid Open?

No. If you cook with the lid open you are losing all the cooking
characteristics of your Primo® and all the benefits of cooking with a
ceramic grill. In the end, you will wind up with dried-out food.

Do I Need A Rotisserie With My Primo®?

You will not need a rotisserie. Due to the equal distribution of the heat
within the Primo®, food cooks evenly. Most food, such as roasts, whole
turkeys, or chicken do not need to be turned.

Can I cook different kinds of food at the same time?

Yes. The Primo® allows you to cook different food simultaneously and
at fairly different temperatures when cooking with a half-filled firebox.

Can I bake pizza or bread in the Primo®?

Yes. Use a ceramic baking stone (Primo® Pizza Stone recommended)
for exceptional results.

Should I use a drip pan?

Using a drip pan helps prevent flame ups, and is recommended espe-
cially when roasting large pieces of meat.

Should I raise or lower the cooking rack(s)?

No. The heat circulates all around the food and you don‘t need to place

the grill closer to the charcoal.

Can I use my Primo® for smoking?

Yes. For smoking you need to adjust the temperature of your Primo®
between 150°F-250°F. If you want to add flavor you can put in some of
your favorite wood chips.

24

FAQ

Frequently Asked Questions

Do I need to clean the interior walls of the Primo®?

No. You don‘t need to clean the interior walls of the Primo®...nor the

inside. It is best to simply clean the cooking grates and remove the
ashes only. You may clean the exterior glaze surface with warm water
and regular dishwashing soap.

Are Primo® Ceramic Shoes included with my Grill Table?

Yes, ceramic shoes are included with each Primo Wood Table, but not
with Primo Metal Carts. Ceramic shoes can be purchased separately

for built-in and homemade table applications. Visit www.primogrill.com
for dimensions of our models to use if you are building your Primo Grill
into an outdoor kitchen.

How do I remove the Ash?

Very easily. Open the bottom vent and use your Primo® ash tool (sold
separately) to rake out the remaining ashes. Do not remove the firebox
or the ceramic plate. By using natural lump charcoal you will need to
empty the ashes probably every 8-10 uses. A high build up of ash will
reduce airflow to the coal, making it more difficult to heat properly.

My Primo® has tiny cracks. Should I be concerned?

No. These tiny cracks (or crazing) are normal and will not compromise
the grills durability or performance. However, if chunks of ceramic break
off, contact Primo®.

Note: We do not use lead in our glaze mix; you benefit from a manufac-
turer who cares about your health and the environment.

How much meat should I prepare?

Use the chart below to calculate the lbs of meat to prepare per person.

# of men x 2 =
# of women x 1 =
# of children x 1 = _________

Total ÷ 2.4 = lbs of meat to buy

25

Made in USA

3289 Montreal Industrial Way

Tucker, Georgia 30084

770 492-3920