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: warranty@primogrill.com
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
he modern kamado-style grill is basedonancient Japanese technologyusedover 2000 years ago. Originally composed of clay, thekamado was typicallybuilt into the earth floorof pit homes—small houses built intotheground.
Bytheearly1600‖s advancements in the
kamado designand function included high-
end, portable kamados which attracted the attention of those in theelite and urban communities, and soon became common-place in theirhouseholds.
Byliteral translation, theword ―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 stillis a symbol offamily and home.
The Primo Advantage
P
rimo combines the concept of traditional kamado-style (round)cookers, and charcoalgrills with aninnovative design, premium qualityceramicmaterials, anda sophisticated, modern look, creatinga best in class, all-in-one cooking machine. What makes a Primo better thanother ceramic grills and smokers on the market today? The key isin thecomposition and patentedoval shape.
Ceramic Composition.Primo uses only thehighest quality ceramic for
increased efficiency anddurability. Meals prepare faster while moisture and flavor remain locked inside, leaving food juicy and tender, not dry. Andtheouter surface stays at a safe, warm-to-the-touch temperature.
Oval Shape. But it‘s the versatilityof our patentedPrimo Oval™ shape
that really sets us apart. Enjoy more features and options such asreversible cooking grids, rack extensions* toincrease total cookingsurface, or a drip pan rack* to catch meat juices. Adda firebox divider* and cook directlyover the heat on one side and smoke on the other.
We hopeyou enjoyyour newPrimo. Bon appétit!
*optionalaccessory
5
Introduction
eatures and Components
and Smokers are composed of a premium grade
nd coatedwith a protective, lead-free, scratch resistant
Additionalstandard features include:
lBottom Vent Door
imney Top Vent
ion Temperature Gauge
Auto Locking Hinge System
h, ErgonomicHandle
lt Gasket
Porcelain Coated Cooking Grids
arranty
Introduction
9
Safety and Maintenance
When transporting your grill, NEVERlift 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 overly 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 heavyand not easy to more.
You must be carefulwhen you move it to it‘s
final restingdestination. 2-3 people are recom-mended to move the outershells.
First remove all inside components and move the outer shell (lid andbottom) to the desired location. Do not attempt to loosen thebands or the hinge assembly. Placing this unit in ametal stand orwood table will demand good handlingand manyhands to do thework prop-erly. Any mishandlingwill not be covered under the warranty.
Firebox placement:
Your Oval fireboxis manufactured asa onepiece unit. Notice theairvent in the front.
―Carefully‖ place the firebox inside the Oval
bottom with thevent holes aligningwith the aircontrolvent of the Ovalbottom. This is impor-tant for proper air flow to your unit.
Placing the inside components:
Find the ceramic bottom plate andplace into the bottom of the firebox. The ceramic platepuzzles into thebase of the fireboxwith the plate surface facing upward. Next, place thebottom grate at the mid-base of the fireboxwith the divider slots facing upward. These slots are going to secure the Oval firebox divider which is sold separately asan accessory.
Securing the screws of the band assembly:
Our factory ships unitspre-assembled, but for your benefit, please ensure that the screws are tight at all times. Bent screwsis a good sign,but may loosenafter some period of time. Fromthe heat,your bands may expandover time
and reduce it‘sabilityto fit tightly onyour
Primo. Check periodicallyand tightenasneeded.
7
Getting Started
Natural Lump Charcoal
F
or cooking purposes, charcoal comes in two different shapes: lump charcoaland briquettes. Lump charcoal is charcoalwhich hasnot been formed into briquettes. Briquettesare the pillow shaped little pieces ofcompressed ground charcoal.
Always use lump charcoal in the Primo. Primo Grills and Smokers use a firebox tohold the charcoal. As the charcoal burns, the ash falls down into the bottom of the bowl. There isn't much roomfor a lot of ash. Lump charcoal produces lowamounts of ash andwillburn atwhatever rate and temperature thatyou allow it to. Italso tendsto burn hotter and light faster thanbriquettes.
The Process
Natural Lump Charcoal comes from partially burning woodor heatingwoodwithout the use of oxygen. In doing so, this charredwood becomes carbon. During the process of making charcoal, volatile compoundsin thewood (water, hydrogen, methane and tars) pass offas vapors into the air, and the carbon is converted into charcoal.
The Properties
Since Charcoalis purewood carbon, it weights much less thanitsoriginal state. It is also free of tars (which can contain carcinogeniccompounds, like benzo-a-pyrene). Unlike charcoalbriquettes, whichcontain different chemicals, natural charcoalis 100% carbon.
Types of Lump Charcoal
There are 2 typesof charcoal: the first type comes from naturalwood which has been cut and made into charcoal. This is asnatural asyou can get. Thewood comes from trees, branches and scrap pieces fromsaw mills. The second type comesfrom using processed scrapwoodand tuningit into charcoal. Processed scrapwood tends to burn faster since itsdensityis less than natural. This is because there islessmoisture in the wood at the time it is transformed into charcoal.
Lighting Lump Charcoal
Neverusestarterfluid!It will give an undesirable flavor to your food, absorb intothe ceramic and void thewarranty. There are many other ways to light lump charcoal. You canuse paraffin fireplace starterblocks (Primo recommended), electric starters, propane sticks, weedburners, 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 awooden table you may adjust the position of the ceramic feet as needed. Make sure to use a proper sealant onthe cypress or teak wood table.
WARNING:You should NEVER lift the grill
from the hinge mechanism attached to the
black bands. Lifting the cookerfrom the bands andhingemechanism canresult in personal injury and willvoid thewarranty 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 charcoaland briquettes. Lump charcoal is charcoalwhich hasnot been formed into briquettes. Briquettesare the pillow shaped little pieces ofcompressed ground charcoal.
Always use lump charcoal in the Primo. Primo Grills and Smokers use a firebox tohold the charcoal. As the charcoal burns, the ash falls down into the bottom of the bowl. There isn't much roomfor a lot of ash. Lump charcoal produces lowamounts of ash andwillburn atwhatever rate and temperature thatyou allow it to. Italso tendsto burn hotter and light faster thanbriquettes.
The Process
Natural Lump Charcoal comes from partially burning woodor heatingwoodwithout the use of oxygen. In doing so, this charredwood becomes carbon. During the process of making charcoal, volatile compoundsin thewood (water, hydrogen, methane and tars) pass offas vapors into the air, and the carbon is converted into charcoal.
The Properties
Since Charcoalis purewood carbon, it weights much less thanitsoriginal state. It is also free of tars (which can contain carcinogeniccompounds, like benzo-a-pyrene). Unlike charcoalbriquettes, whichcontain different chemicals, natural charcoalis 100% carbon.
Types of Lump Charcoal
There are 2 typesof charcoal: the first type comes from naturalwood which has been cut and made into charcoal. This is asnatural asyou can get. Thewood comes from trees, branches and scrap pieces fromsaw mills. The second type comesfrom using processed scrapwoodand tuningit into charcoal. Processed scrapwood tends to burn faster since itsdensityis less than natural. This is because there islessmoisture in the wood at the time it is transformed into charcoal.
Lighting Lump Charcoal
Neverusestarterfluid!It will give an undesirable flavor to your food, absorb intothe ceramic and void thewarranty. There are many other ways to light lump charcoal. You canuse paraffin fireplace starterblocks (Primo recommended), electric starters, propane sticks, weedburners, propane torches, MAP gas torches or Chimney starters.
9
First Use
Lighting the Charcoal-Illustration
First Use
17
With FireboxDividerWithout FireboxDivider
Prepare to Cook
DETERMINE FIREBOX FILLING
Half Firebox: Fill the firebox halfwaywhenpreparing smaller amountsof food or when cooking at milder temperatures. Use the Primo fireboxdivider (sold separately) tocook on one small sectionofyour grill. FullFirebox: Fill firebox to within four inchesof the top. Use this for largeramounts of food, hotter cooking temperatures, or longer cooking times; i.e. slow-cooked ribswould require a full firebox.
FILL FIREBOX WITH LUMP CHARCOAL
Onlyuse pure lump charcoal. No briquettes! Sprinkle in smoking woods(fruit wood, hickory, etc) for flavor if desired. Fill the firebox either halfwayor fullywith lump charcoal.
REMOVEASH AND DEBRIS (after the first use if needed)
Use theash rake to ―stir‖ the coal fromyour prior cooks to remove ash
from the leftover coalin the firebox (it naturally falls to the bottom of the grill). Then use theash rake to scoop ash out of the lower vent. Cold ash and debris make great compost for gardens.
FULLY OPEN TOPAND BOTTOM VENTS
Doing so allows air flow to the coalwhen first starting the grill.
LIGHT THECHARCOAL
For ½ a firebox, bury oneor two starter sticks (Primo® Quick Lights are recommended) halfwaydown in the charcoal. Fora 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 thetopand bottom vents are fullyopen.
INSERT RACKS
Wait afew minutes, open the lid and reinsert the cooking racks. Then close the lid again.
MONITOR THERMOMETER
Watch the thermometer. Once the grillapproaches the desired temperature, partially close the vents to maintain that temperature.
Warning:Takecaution when opening the lid.In rare instances, the burning coalmay be
severely deprived of oxygen and couldcause a fireball.To avoid this, always crack the lid and pause before openingfully, allowing oxygen to reach the coal
10
First Use
Lighting the Charcoal-Illustration
With FireboxDividerWithout FireboxDivider
11
First Use
Primo Preparation Time Guide
T
he following meat temperatures are given as approximations. Experi-ence isyour best guide. Foryour safety, we recommend usinga meat thermometer to ensure thequality and theproper safe temperature ofyour food.
Helpful Hint:The Boston Butt Roast is the cut of choice for pulledpork
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 perpoundat 225 degreesis a good rule of thumb. Remember this is for the indi-vidual piece ofmeat not the totalweight. Two 5 poundbutts (10poundstotal) should cook in about 10 hours as long as there is some separa-tionon the grill.
Reviewtheillustration below for approximate chimneyand bottom ventsettings for various food.
12
First Use
Primo Preparation Time Guide
The following meat temperatures are given as approximations. Experi-ence isyour best guide. Foryour safety, we recommend usinga meat thermometer to ensure thequality and theproper safe temperature ofyour food.
Helpful Hint:The Boston Butt Roast is the cut of choice for pulledpork
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 perpoundat 225 degreesis a good rule of thumb. Remember this is for the indi-vidual piece ofmeat not the totalweight. Two 5 poundbutts (10poundstotal) should cook in about 10 hours as long as there is some separa-tionon the grill.
13
First Use
First Cooking Experience
1s
t Primo Turkey
Grill Temperature: 275°F-300°F
Place turkey, 10-15lbs, on a Primo® Sitter (sold separately) andcoat with your favorite spices. You mayplace your beverage ofchoice, herbs, orany flavored juices/saucesinsideyour sitter be-fore settingyour turkey upright.Retain temperatures of 275°F -300°F until done. Use a meat ther-mometerfor safe temperature of poultry.Raise the temperature to 500ºFin thelast 20 minutesfor a strongerroasting effect.
1s
t Primo Chicken
Grill Temperature: 325°F-350°F
Place chicken ona Primo® Sitter (sold separately) and coat with your favorite spices. You mayplaceyour beverage of choice, herbs, or any flavored juices/sauces inside your sitterbefore settingyour 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, thoughit isn‘t necessarywhen
usingyour Primo® Grill. The moisture retaining capabilityofyour Primo® will not dryyour food.
1st Primo Burger
Grill Temperature: 450°F-500°F
Cook burgerswith onions, lid down, for 6 minutes oneach side.Reduce temperature by closing top andbottom vents.Add cheese in thelast minute of preparationtime. Warm buns.
1s
t Primo Fish
Salmon isthe preferred 1sttime choice
Grill Temperature: 325°F-350°F
Placeyour 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 perlb of fish. Use a meat thermometer for safe temperature for fish.
Retain temperatures of 275°F -300°F until done. Use a meat ther-
mometerfor safe temperature of poultry.
Raise the temperature to 500ºFin thelast 20 minutesfor a stronger
roasting effect.
1s
t Primo Chicken
Grill Temperature: 325°F-350°F
Place chicken ona Primo® Sitter (sold separately) and coat with
your favorite spices. You mayplaceyour beverage of choice,
herbs, or any flavored juices/sauces inside your sitterbefore 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, thoughit isn‘t necessarywhen
usingyour Primo® Grill. The moisture retaining capabilityofyour
Primo® will not dryyour food.
1st Primo Burger
Grill Temperature: 450°F-500°F
Cook burgerswith onions, lid down, for 6 minutes oneach side.
Reduce temperature by closing top andbottom vents.
Add cheese in thelast minute of preparationtime. Warm buns.
1s
t Primo Fish
Grill Temperature: 325°F-350°F
Placeyour 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 isthe preferred 1sttime choice
15
First Use
Chicken Tips
W
hole RoastChicken
Rub the completeoutsideof the chicken with olive oil,canola, vegeta-ble oil, butter or mayonnaise. This helps to keep the meat from drying out aswell as crispingthe skin to an extent. Take yourfavorite BBQ rub
or seasoningand sprinkle it liberally allover the chicken and don‘t for-
get under thewings and under the skin.
Set the chicken in a rack, or on a rack, over a drip panwith about 1‖ of
hot water or juice, with your indirect set up at approximately350°F. Dependingon the size of the chicken, it will take about out onehour to reach 165°F-170°F in thebreast and 180°F -185°F in the thigh.Remove from the grill, place on a plate and let rest about 15 minutesbefore carvingor cuttinginto servingpieces.
Should I add some extra smoke flavoring? Sure can, but be aware that poultryis 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 andadjust the next time you cook chicken. Pecan, apple orany citruswood is great for poultry. Hickoryand mesquite can be used, but beaware of the amount used, asit can taste strongon chicken.
Spatchcocked Chicken
Spatchcocked Chicken is nothing more than a chicken that has been split down the backboneand flattened out. It is a 'butter flied' chicken. That's it.
Once you have ―Spatchcocked‖ the chicken, it‘s time for the oil and theseasonings as per theWhole Chicken recipeabove.
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. Adda chunk of wood, if desired. The rack should beabout 10-15‖ inches above the coals. Place the chicken onthe rackbone side down. Close thelid and let it cook for about 45 minutes toan
hour, depending onthe size of the bird itself. After it‘sdone, 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 optionaland left completelyto your decision.
First Use
23
First Cooking Experience (continued)
1s
t PrimoSteak
Grill Temperature: 500°F-550°F
About 30-40 minutesbefore cooking time, rubyour favorite marinade into the steaks, and let them come to room temperatureGrill the steaksfor 3 minutes, flip and cook for an additional 3 minutesClose both tope and bottom vents and allow to cook to desired donenessTransfer steaks to a platter. Spread mushrooms over the tops of the steaks. Cover each equally withyour choice of sauce.Serve steaks immediately
1st Primo Rib Roast
Grill Temperature: 450°F
Placeyour rib roast on aPrimo v-rib roast rack and cookfor approximately 35 minutes for a 6lb roast. If using the Primo OvalXL, use the Primo firebox dividerand cook indirectlyReduce grill temperature to 300°FTurn 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
Placeyour ribs on thePrimo v-rib roast rack (sold separately) or directly on the Primo whentemperature levelis achieved. You maysprinkle on herbs and spices. Wait until the last 20 minutes topour onyour sauce.Retain grill temp
1st PrimoVegetables
Grill Temperature: 350°F
Placeyour Zucchinion thegrill first and cook for 10 minutes. Addpeppers, mushrooms and onions after 5 minutes.Lower the temperature to 300°FTurn over allvegetable and cook for another 10-15 minutes todesired tenderness.Serve with balsamic vinegar.
16
First Use
Chicken Tips
Whole RoastChicken
Rub the completeoutsideof the chicken with olive oil,canola, vegeta-ble oil, butter or mayonnaise. This helps to keep the meat from drying out aswell as crispingthe skin to an extent. Take yourfavorite BBQ rub
or seasoningand sprinkle it liberally allover the chicken and don‘t for-
get under thewings and under the skin.
Set the chicken in a rack, or on a rack, over a drip panwith about 1‖ of
hot water or juice, with your indirect set up at approximately350°F. Dependingon the size of the chicken, it will take about out onehour to reach 165°F-170°F in thebreast and 180°F -185°F in the thigh.Remove from the grill, place on a plate and let rest about 15 minutesbefore carvingor cuttinginto servingpieces.
Should I add some extra smoke flavoring? Sure can, but be aware that poultryis 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 andadjust the next time you cook chicken. Pecan, apple orany citruswood is great for poultry. Hickoryand mesquite can be used, but beaware of the amount used, asit can taste strongon chicken.
Spatchcocked Chicken
Spatchcocked Chicken is nothing more than a chicken that has been split down the backboneand flattened out. It is a 'butter flied' chicken. That's it.
Once you have ―Spatchcocked‖ the chicken, it‘s time for the oil and theseasonings as per theWhole Chicken recipeabove.
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. Adda chunk of wood, if desired. The rack should beabout 10-15‖ inches above the coals. Place the chicken onthe rackbone side down. Close thelid and let it cook for about 45 minutes toan
hour, depending onthe size of the bird itself. After it‘sdone, 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 optionaland left completelyto your decision.
17
First Use
Beef Brisket (continued)
Take the meatdirectly fromthe refrigerator and putiton the grill. You willnotice asmall dip in the temperature gauge,butnotto worry,your temp
should getback to normal within a few minutes.Cold meatseems to ‗takeon‘smoke better than room temperature meatand itwillgive you a nice―smoke ring‖, which is acoveted coup de gras for all barbecue cooks.
The general rule of thumb forbarbecuing a Brisketis1½- 2 hoursperpound.The bestsuggestion isto use aprobe type thermometer that will monitorthe internal temperature in the thickestpartofthe meat. Thisway there will be no surprises when it‘s time to take itoff the smoker.
The firstcouple ofhours will find the temperature rising quite rapidly in themeat. Around 150°F, or so,itwill startto slow down and atabout165°F(+or
-) the meat will be reaching the ―plateau‖ and may or may notstay in the\isrange for acouple ofhours.The collagen isbreaking down and itneeds
thistime to do itproperly.Don‘trush it, don‘tbump up the temperatureand don‘t getexcited! Letit do it‘sthing.
When the Brisketgetsto 185°F, you will wanttostartpaying a little more
attention. For ―sliced Brisket‖ pull itfrom the grillat190°Fand for ―pulledBrisket‖letthe temp getto 200°F. Whichevermethod you choose,you now
have anotherdecision to make:foil or notto foil?
If you choose notto foil,pullthe meatfrom the smoker to aplatter and let
it‗rest‘for about 20 minutes and then slice thin against the grain for sliced
Brisket. For pulled Brisket,just cutthe meat into chunksand then shredwith a couple ofknives or your fingers.
Use the ―FTC‖ (foil, towel andcooler) technique for30 minutes to an hour.Double wrapping the meat in heavy duty aluminum foil, wrapping itagainin aplain old,butclean,kitchen or bath towel and then placing itintoabeverage cooler than has been preheated with a few cups of boilingwater.This allows the juicesin the meatto redistributecompletely,so
there won‘tbe apool ofjuicesin one end ofthe meat. Thisis also a great
way to keep the meatwarm for a few hours in case itgotdone quickerthan you planned on or ifyou wantto transportit.
That‘s all there is to it!!Some folks like to prep their Brisketwith plainyellow mustard and themapply the rub.The mustard ‗disappears‘ duringthe cooking and let‘s the seasoning createa ‗crust‘ ofsorts.You will taste
NOmustard atall, just the rub that you put on. Otherslike to inject themeatwithliquid and seasonings,which allows more flavor to penetratethe meatand also helps the meattocooker quicker.Which ever methodyou choose to use, the end resultwillbe great.
First Use
25
Beef Tips
Beef Brisket
Undoubtedly,the hardestpiece ofmeattocook formostpeople,whether theyare barbecuing itor cooking itin the kitchen on astove.The key to this flavorfuland delicious piece ofmeatis cookingtime…a ‗long‘ time!The fibrous connective tissues (collagen) are tough and plentifuland need the time and rightheatin order to break down and render a nice tenderfinalproduct.
There are three types ofBrisketavailable to the consumer:the WholeBrisket(or ―Packer Trim‖), the Flatand the Point. The whole Brisketisgenerally cheaper in price,but also has more fat, and weighs any where from11 to 16 pounds,depending on the size ofthe cow thatitcame from.The whole Brisketcan be broken down in to the Flatcutand also thePointcut. The Point cutis very fatty and notfound very often instores, except for Corned Beef Brisket Point Cut. The Point,whentrimmed up and ground,makes a very nice hamburger for the grill.TheFlatis the most common seen atstores in the meat counter.This cut is
also popular for back yard chefs,as it doesn‘ttake aslong to cook as the WholePacker Trim. It‘sthecut used for most of the Corned Beef that yousee advertised around St.Patrick‘sDay.
Trim or not to trimbefore cooking? There are two schoolsofthoughtonthis. Afew ofthe ‘old timers‘season itwithallthe fatleft on,cook itandthen trimthe fataway when ready to serve.Also being thrown away is a
lotof the seasoning and outside ‗bark‘, which is one of the bestpartsofthe Brisket!Welike to trim ourBrisketsdown to about¼‖ of fat, orless.
Some ofthe fatwillcookaway,butwillleave a nice looking layer whensliced for serving and presentation.And,the outside seasonings/bark getsto go in yourmouth and notthe trash.
PREPARATION:
Trim your meattoabout¼‖ offat. Completely season bothsides with yourfavorite BBQ rub orjust plain Kosher Salt, pepper,garlicand paprika.Rubitin with yourfists,adding more seasoning ifitlooks like you need it.Wrap the meatin plastic wrap and store in the refrigeratorover night.
Setyour grillup for indirectcooking at250°F. Don‘tforgetthe drip pan,asquite a bitof fatwillbe rendered out. About an inch of water in the pan will
prevent the fatfrom ‗burning‘during the cooking process.For smoke,a
mix ofhickory and cherry wood isexcellent for Brisket. Oak is anotherfinewood.Mesquite is also popular,butitcan imparta harsh ‗smoke‘ flavoriftoo much is added.Ihave found thatMesquite is an acquired taste,muchlike Scotch whiskey.
18
First Use
Beef Brisket (continued)
Take the meatdirectly fromthe refrigerator and putiton the grill. You willnotice asmall dip in the temperature gauge,butnotto worry,your temp
should getback to normal within a few minutes.Cold meatseems to ‗takeon‘smoke better than room temperature meatand itwillgive you a nice―smoke ring‖, which is acoveted coup de gras for all barbecue cooks.
The general rule of thumb forbarbecuing a Brisketis1½- 2 hoursperpound.The bestsuggestion isto use aprobe type thermometer that will monitorthe internal temperature in the thickestpartofthe meat. Thisway there will be no surprises when it‘s time to take itoff the smoker.
The firstcouple ofhours will find the temperature rising quite rapidly in themeat. Around 150°F, or so,itwill startto slow down and atabout165°F(+or
-) the meat will be reaching the ―plateau‖ and may or may notstay in the\isrange for acouple ofhours.The collagen isbreaking down and itneeds
thistime to do itproperly.Don‘trush it, don‘tbump up the temperatureand don‘t getexcited! Letit do it‘sthing.
When the Brisketgetsto 185°F, you will wanttostartpaying a little more
attention. For ―sliced Brisket‖ pull itfrom the grillat190°Fand for ―pulledBrisket‖letthe temp getto 200°F. Whichevermethod you choose,you now
have anotherdecision to make:foil or notto foil?
If you choose notto foil,pullthe meatfrom the smoker to aplatter and letit‗rest‘for about 20 minutes and then slice thin against the grain for slicedBrisket. For pulled Brisket,just cutthe meat into chunksand then shredwith a couple ofknives or your fingers.
Use the ―FTC‖ (foil, towel andcooler) technique for30 minutes to an hour.Double wrapping the meat in heavy duty aluminum foil, wrapping itagainin aplain old,butclean,kitchen or bath towel and then placing itintoabeverage cooler than has been preheated with a few cups of boilingwater.This allows the juicesin the meatto redistributecompletely,sothere won‘tbe apool ofjuicesin one end ofthe meat. Thisis also a greatway to keep the meatwarm for a few hours in case itgotdone quickerthan you planned on or ifyou wantto transportit.
That‘s all there is to it!!Some folks like to prep their Brisketwith plainyellow mustard and themapply the rub.The mustard ‗disappears‘ duringthe cooking and let‘s the seasoning createa ‗crust‘ ofsorts.You will taste
NOmustard atall, just the rub that you put on. Otherslike to inject themeatwithliquid and seasonings,which allows more flavor to penetratethe meatand also helps the meattocooker quicker.Which ever methodyou choose to use, the end resultwillbe great.
19
First Use
RegularPork Spareribs and St. Louis Style Ribs
The firststep is to remove the skirtfrom the back (bone) side ofthe slab.Then determine where the bone ends are,this willgive you aline tocutthe brisketbone off,resulting in a St Louisstyle cut. Separate the brisketbone fromthe rib bones alongthisline.
The membrane from the rib side is then removed.The easiestway to dothisisby getting under itwitha knife and prying itaway from the bone,then grabbing itwith apaper towel and pulling itoff.Now trim the fatoff,square up your slab, and you have your meatready 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 thatwill make your ribs tender.
The 3-1-1 Method.This is our preferred way to cooks ribs and many onthe barbecue circuit agree.Season your ribs with your favorite seasoning,bothmeat and bone side; wrap in plastic and setin the refrigeratorovernight (or at least4-6 hours).Setyour grillup for indirectcooking withsome hickory wood for added smoke (or pecan,apple,peach,citrus,etc)with a dome temp of235°F- 250°F.
Unwrap the ribs and place in your smoker.Close the lid and letthe ribs
cook for three (3) hours without peeking at them. Remember, ―if you‘relooking, your notcooking!‖While the ribsare cooking,getsome sheets of
heavy duty aluminumfoil ready as we are going to double wrap each slabin foil.
Afterthree hours (the firstpartofthe 3-1-1),remove the ribsand putthemone by one into a foil ‗boat‘ to which aboutan ounce ofplain apple juiceand ateaspoon of honey hasbeen added.Make sure to putthe ribsin
‗meatside‘ down and now double wrap with the foil,making sure to seal
the ends. Try to do this as quickly aspossible, so asto notlet the ribslosetoo much heat.
Putthe ribs backinto the smoker at the same temp forone hour (the first1 of the 3-1-1).After approximately one hour the temperature ofthe meatin between the ribs bonesshould be around 185°F- 190°F. Pull them from thesmokerand unwrap.Please use some caution here,as the ribsare hotand some steam will have formed.
After approximately one hour the temperature ofthe meatinbetween the ribs bones should be around 185°F- 190°F. Pull them from thesmokerand unwrap.Please use some caution here,as the ribsare hotand some steam will have formed.
FAQ
27
Pork Tips
Classic PulledPork
1 7-9 lb Pork Shoulder Boston ButtBBQ seasonings of your choiceGrill set up for indirect cooking at 225°F - 250°F3-4 fist size chunksof hickory/cherry wood or mix of both (optional)
A good six hoursbefore cooking (we preferover night), trimany excessfatfrom the meat, a ¼" fat covering isplenty.Now,liberally sprinkle yourBBQ seasoning all over the meatand 'rub' itin.Wrap in plastic and setitin the refrigerator until it'stimeto cook.
Place the butt into your preheated cooker.Keeping the meatcold will helpin the formation ofthe coveted 'smoke ring'.The average time to cook a PorkButt is around 1½- 2 hoursa pound.However,almostevery hunk ofmeatcan be differentdue to variables, such assize,amountoffat, grill temperature,condition of the meat, etc.The best way to monitor the internal temperature ofthe meatyou are cooking is by using aprobe type thermometer.This allowsyou to keep track withoutopening the lid on the cooker.As ageneral rule ofthumb,meatwill 'take on smoke' up to 140°F, after thatthe chemicaltransformationsbetween the meatand the heatwill notallow any more 'smoke ring' to form.However,the outside ofthe meatwillstillallow some smoke flavorto adhere.
As mentioned earlier,the 'plateau' (the collagen in the meatbreakingdown) can occur any where from 150°Fto 170°F, the average being around160°F, and the internaltemperature may remain 'stuck' for up to 2 hours.Once the plateau is over with,the temperature will rise quiterapidly.Themeatwill be "pullable" once the internaltemp gets past190°Fand the idealis as close to 200°Fas you can get.
When you getinto the above 10° (+ or-) range, FTC themeat.What is FTC? 'Foil','Towel' and 'Cooler'.Pull the meatfrom your cooker,double wrap in heavyduty aluminumfoil and then wrap in a regular bath towel.Now,place thisbundle into a small,preheated cooler (justplace a boiling cup ofwater in the cooler a few minutesbefore use) for about 1 hour.This allows the meatto rest, setup and lets the meat juices disperse throughoutthe meat.
You are now ready to "pull"orshred the meat. Enjoy!
20
FAQ
RegularPork Spareribs and St. Louis Style Ribs
The firststep is to remove the skirtfrom the back (bone) side ofthe slab.Then determine where the bone ends are,this willgive you aline tocutthe brisketbone off,resulting in a St Louisstyle cut. Separate the brisketbone fromthe rib bones alongthisline.
The membrane from the rib side is then removed.The easiestway to dothisisby getting under itwitha knife and prying itaway from the bone,then grabbing itwith apaper towel and pulling itoff.Now trim the fatoff,square up your slab, and you have your meatready 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 prepyour ribs,it‘s the cooking method thatwill make your ribs tender.
The 3-1-1 Method.This is our preferred way to cooks ribs and many onthe barbecue circuit agree.Season your ribs with your favorite seasoning,bothmeat and bone side; wrap in plastic and setin the refrigeratorovernight (or at least4-6 hours).Setyour grillup for indirectcooking withsome hickory wood for added smoke (or pecan,apple,peach,citrus,etc)with a dome temp of235°F- 250°F.
Unwrap the ribs and place in your smoker.Close the lid and letthe ribs
cook for three (3) hours without peeking at them. Remember, ―if you‘relooking, your notcooking!‖While the ribsare cooking,getsome sheets of
heavy duty aluminumfoil ready as we are going to double wrap each slabin foil.
Afterthree hours (the firstpartofthe 3-1-1),remove the ribsand putthemone by one into a foil ‗boat‘ to which aboutan ounce ofplain apple juiceand ateaspoon of honey hasbeen added.Make sure to putthe ribsin‗meatside‘ down and now double wrap with the foil,making sure to sealthe ends. Try to do this as quickly aspossible, so asto notlet the ribslosetoo much heat.
Putthe ribs backinto the smoker at the same temp forone hour (the first1 of the 3-1-1).After approximately one hour the temperature ofthe meatin between the ribs bonesshould be around 185°F- 190°F. Pull them from thesmokerand unwrap.Please use some caution here,as the ribsare hotand some steam will have formed.
After approximately one hour the temperature ofthe meatinbetween the ribs bones should be around 185°F- 190°F. Pull them from thesmokerand unwrap.Please use some caution here,as the ribsare hotand some steam will have formed.
21
First Use
Frequently AskedQuestions
Is
it safe to use my Primo during all seasons?
Yes. You can use your Primo year round. Primo Grills perform superblyin extremelyhot or cold environments.
Can I leave myPrimo outside in the rain?
Yes. The exterior shellof the Primo is protectedwith a lead-free porcelain glaze that is thermally bonded with the ceramicmaterial for extra protection. However, we recommend the use of a Primo Grillcover 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 providea soft cushioningwhen closing the lid.
Do I ever need to replace the felt gasket?
Yes. The gasket is made of generic, chemical-free felt which willdeteriorate over time. It can be re-glued with high temperature adhesive. You may purchase a replacement fromyour local dealer orthrough Primo.
How do I get a whole bed of coal to burn?
Youdon't. With the Primo you don't use the old fashioned ―let all thecharcoal turn grey‖ system. Simplywatch the thermometer, and
dependingonwhatyou are cooking, adjust thevents to achieve optimum temperature.
How long should I wait for the coal to heat?
This depends onwhatyou are cooking: Lowand Slow: Close both vents before the thermometer reaches 220°F. Medium Roasting: Allow your Primo to reach about 300°Fthen shut down the vents toabout 1/2.High-heat searing: Allowthe temperature to reach about 500°F-550°F,
then close thevents to about 1‖. Other variables: the kindof charcoal
used, amount of food, ambient temperature, etc.
How do I extinguish the coal?
Completely close the top and bottom vents after cooking so theremainingcharcoal will extinguish. Re-use the remaining charcoal thenext time you grill. Due to the thermo-characteristics of the Primo, thegrillwill take a few hours tocool down. DO NOT USEWATER TOEXTINGUISH THE COAL.
FAQ
29
RegularPork Spareribs and St. Louis Style Ribs (continued)
The nextphase is the last―1‖part. The ribsgo back into the cooker foranother hour,oruntil done.Sometimes this only takes 30 minutes,buta good close monitoring is best. You will be able to tell by the color,nottoo dark and nottoo light. Basting the ribs with BBQ sauce is optional.Take a brush and lightly coatthe meaty side ofthe ribs with about20 minutesofcooking time left. Don‘tleave the sauced ribsin the heatmuch longerthan that on accountthe sugarin the sauce will burn,turning your ribs darker than whatyouwant.
Hopefully by now the internal temperature has reached 195°Fand the meatpulls away from the bone easilywith justa tug.You are ready to try someofthe bestribs you‘ve ever had.Eatthem now or wrap in some clean foilto keep them warm.Slice between the bones and serve with sauce on theside for dipping.
Baby BackRibs (Loin Backs)
Prep the same as you would Regular Ribs,wrap in plastic and over nightin the refrigerator.The indirect setup on your grillthe same,235°F- 250°F andthe use ofthe wood,ifyou wantthe extra smoky flavor,isalso the same.
Depending on the size ofthe Baby Backs,usually 1½-2 lbs,they willnormally take a little LESS time than regular ribs.Wefind thatany where from2-2½hours isa good time to foil (ifyou choose to do itthatway).Again,while they are cooking,getsome foilsheets ready.Remove the ribs and putthem one by one intoa foil ‗boat‘ towhich aboutan ounce ofplain apple juice and a teaspoon ofhoney hasbeen added.Make sure to putthe ribs in ‗meatside‘ down and now double wrap withthe foil,making sure to seal the ends.Try to do this as quickly as possible,so as to notletthe ribs lose too much heat.
Putthem back into the cookerfor about30 minutesor untilthe meatbetween the bones reads about185°F. Remove them fromthe foil,sauce ifdesired,and back onto the grill to cookfor another 15-30 minutes oruntilthe meatpulls easily away from the bone.
They can also be cooked straightthrough,with NO foiling, forapproximately four (4) hours.You may spray the ribs with amixture of50/50 apple juice and water every halfhouror so during cooking,but this isoptionaland entirely up to you.
22
FAQ
Frequently AskedQuestions
Is it safe to use my Primo during all seasons?
Yes. You can use your Primo year round. Primo Grills perform superblyin extremelyhot or cold environments.
Can I leave myPrimo outside in the rain?
Yes. The exterior shellof the Primo is protectedwith a lead-free porcelain glaze that is thermally bonded with the ceramicmaterial for extra protection. However, we recommend the use of a Primo Grillcover 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 providea soft cushioningwhen closing the lid.
Do I ever need to replace the felt gasket?
Yes. The gasket is made of generic, chemical-free felt which willdeteriorate over time. It can be re-glued with high temperature adhesive. You may purchase a replacement fromyour local dealer orthrough Primo.
How do I get a whole bed of coal to burn?
Youdon't. With the Primo you don't use the old fashioned ―let all thecharcoal turn grey‖ system. Simplywatch the thermometer, and
dependingonwhatyou are cooking, adjust thevents to achieve optimum temperature.
How long should I wait for the coal to heat?
This depends onwhatyou are cooking: Lowand Slow: Close both vents before the thermometer reaches 220°F. Medium Roasting: Allow your Primo to reach about 300°Fthen shut down the vents toabout 1/2.High-heat searing: Allowthe temperature to reach about 500°F-550°F,
then close thevents to about 1‖. Other variables: the kindof charcoal
used, amount of food, ambient temperature, etc.
How do I extinguish the coal?
Completely close the top and bottom vents after cooking so theremainingcharcoal will extinguish. Re-use the remaining charcoal thenext time you grill. Due to the thermo-characteristics of the Primo, thegrillwill take a few hours tocool down. DO NOT USEWATER TOEXTINGUISH THE COAL.
23
FAQ
Frequently AskedQuestions
Do
I need to clean the interior walls of the Primo®?
No. Youdon‘t need to clean the interior walls of the Primo®...nor the
inside. It is best to simply clean the cooking grates and remove theashes only.You may cleanthe exterior glaze surface with warm waterand regular dishwashing soap.
Can I use the Primo® ona wood deck?
Yes. Ifyou plan toput your Primo® on awood deck, table or outdoorkitchen, use the ceramic shoes provided with the grill. Visitwww.primogrill.comfor dimensions of all our models to use ifbuildingyour unit into an outdoor kitchen. Be sure to follow thegrillsclearance guidelines.
How do I remove the Ash?
Veryeasily. Open the bottom vent anduse yourPrimo® ash tool (soldseparately)to rake out the remainingashes. Do not remove the fireboxor the ceramic plate.Byusing natural lump charcoalyouwill need to empty the ashes probablyevery 8-10 uses. A high build up of ash willreduce 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 durabilityor performance. However, if chunks of ceramic breakoff, contact Primo®.
Note: We do not use lead in our glaze mix; you benefit from a manufac-turerwho cares about your health and theenvironment.
How much meat should I prepare?
Use the chart below to calculate the lbs of meat to prepare per person.
# of menx 2 =# of womenx 1 =# of childrenx 1 = _________
Total ÷ 2.4 = lbs of meat to buy
FAQ
31
Frequently AskedQuestions
How do I reduce the temperature quickly?
Close thebottom slide door and thetopvent completely.Keep themcompletely closed untilyou reach the cooking temperature; afterwardreadjust the slidedoor and the topvent to regulate the temperature. Forextreme temperature reductions, open the lid for a fewmoments.
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 ofyour food. Thiswill also void the warranty.
Can I Cook With The Lid Open?
No. Ifyou cook with thelid openyou are losing all thecookingcharacteristics ofyour Primo® and all the benefits of cookingwith aceramic grill. In the end, you willwind up with dried-out food.
Do I NeedA Rotisserie WithMy Primo®?
Youwillnot need a rotisserie. Due to theequaldistributionof the heatwithin thePrimo®, food cooks evenly. Most food, such as roasts, wholeturkeys, or chicken do not need to be turned.
Can I cook different kinds of food at the same time?
Yes. The Primo® allowsyou to cook different food simultaneously and at fairly different temperatures when cookingwith a half-filled firebox.
Can I bake pizza or bread in the Primo®?
Yes. Use a ceramic baking stone (Primo® PizzaStone recommended) for exceptional results.
Should I use a drip pan?
Usinga drip pan helps prevent flame ups, and is recommended espe-ciallywhen roastinglarge pieces of meat.
Should I raise or lower the cookingrack(s)?
No. The heat circulates allaround the food andyou don‘t need to place
the grill closer to the charcoal.
Can I use myPrimo® forsmoking?
Yes. For smokingyou need to adjust the temperature ofyour Primo®between 150°F-250°F. Ifyou want toadd flavor you can put in some ofyour favorite wood chips.
24
FAQ
Frequently AskedQuestions
Do I need to clean the interior walls of the Primo®?
No. Youdon‘t need to clean the interior walls of the Primo®...nor the
inside. It is best to simply clean the cooking grates and remove theashes only.You may cleanthe exterior glaze surface with warm waterand regular dishwashing soap.
Are Primo® Ceramic Shoes included with my Grill Table?
Yes, ceramic shoesareincludedwith each Primo Wood Table, but not with Primo Metal Carts. Ceramic shoes can be purchasedseparately
for built-in and homemade table applications. Visit www.primogrill.com for dimensions of our models to use if you arebuilding your Primo Grillinto 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 durabilityor performance. However, if chunks of ceramic breakoff, contact Primo®.
Note: We do not use lead in our glaze mix; you benefit from a manufac-turerwho cares about your health and theenvironment.
How much meat should I prepare?
Use the chart below to calculate the lbs of meat to prepare per person.
# of menx 2 =# of womenx 1 =# of childrenx 1 = _________
Total ÷ 2.4 = lbs of meat to buy
25
Made in USA
3289 Montreal Industrial Way
Tucker, Georgia 30084
770 492-3920
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