I just purchased a primo smoker, I was told that I need to season the inside of it before I cook on it. Should I rub some type of oil on the inside of it or not.
I've had the XL oval for about 6 years - LOVE it - but have never used heat deflectors for low and slow - I use the divider, and only cook on the non-heat side - makes it super easy to add more fuel if needed and no issue with drippings making too much smoke (I do always put a drip pan with a little water in it below what I'm cooking). any feedback on this method versus the heat plates? Only drawback I see is the amount of meat I can cook. Would love your feedback!
Steve, you must try them. I have had the same unit for about the same time... best desision ever. I used to use the divider and cook on the other side, which, I learned from my old man cooking on a Webber kettle. Once I tried and master this technique, and is not difficult, I stopped using the side option. I follow pretty much what's demonstrated in this video. Enjoy!
Do i need a water pan for low and slow cooking ribs, brisket etc ? My ribs came out a little dry using a water pan . i used the same time frame and heat that I use on my off set smoker. My ribs come out great on my old smoker I still havent mastered the primo it seems like the primo will take less time even at the same temp.
How long will the charcoal typically last at that temperature? The video mentioned cooks of 8 - 10 hours. Do you have to refill the charcoal for cooking that long?
With the amount of charcoal shown in the video you should be able to hold 225°F for 12 hours or more. You could add more and cook for 18 hours or more. You don't want to open and load the grill during a cook because you lose a lot of moisture. I did a butt a few weeks ago and I ran it 16 hours without opening it.
I am using my new Primo 300 (LG) and have been having great difficulty maintaining a consistent low temp. My last three cooks had to be finished off in the house oven.... I tried the rib process from your university video site on my last attempt. I basically filled the box to just below the deflector plates. The temp got too hot and once I got back down to the right temp I could not maintain the right temp for more than 10-15 minutes at a time before I had to re-adjust the vents. The ribs were great but the process was kind of a nightmare. I learned a couple tricks from this video that will hopefully help (making sure to clean out box, stack charcoal and put wood in foil). Any other suggestions to maintain the right temp?
Hi Robert, make sure you bring the temperature up sloooowly. It can take 45 minutes or so to get to 225-250°F. If you follow the instructions in the video you should be good to go. Let me know!
Big thanks! I have followed your instructions in this video and it is working much, much better now! Maintaining unobstructed airflow is critical (keeping the ash reservoir clean).
hey Rob I have a big Green egg but the principals are the same. if you over shoot the target temp you're going to have trouble keeping it down. also I highly recommend a temperature control. I just bought the flame boss 200 ( haven't had a chance to try it yet) also the cyberQ is a good option.
Do you have a video showing how to add more fuel to the Primo as it needs it. I believe, but have no real information about it, that some foods can take many hours (i.e ribs that cook by the 3-2-1 hour method: 3 hours unwrapped, 2 hours wrapped, and one hour unwrapped and basted with sauce till done). This being the case I don’t know if the initial loading will be able to support the time needed. As I said I’m not at all familiar and would like to ask this for if and when I would need to address the need. Thanks
There is no Intial loading once you load the smoker with lump charcoal ,not charcoal brickets as recommended by primo the cook time is Capable of all day on a full fill up before cooking . I owned mine for 8 years now I have done 13-15 hour cooks on one load up and it’s so air tight that when your done cooking close off the vents and the charcoal turns off and it’s still have lump charcoal in it good for the next cook 👨🍳 it’s amazing 😉
It depends how long you are looking to cook. If you want a low and slow cook we recommend half of a bag, if you are look for hot and fast we recommend a quarter of a bag. This all depends on the type of charcoal you are using as well. Let us know what you are cooking and the charcoal you are using and we can help you out!
So, when you hit 225 degrees do you wait 30 minutes more to put your food or are you simply saying you monitor it for 30 more minutes after food is placed to ensure temp is maintained and stable? I was a little confused at the end around the 6:25 mark.
Yes we have a Heat Deflector Kit (#349) for the Kamado. It is dual purpose. Place the legs of the frame up and insert the deflector plate for smoking. Place the legs down and place the deflector plate on top (with a baking stone for pizza) for baking. The different configurations allow more or restrict the space between the top of the firebox and deflector plate.
Thanks for the tips, what about if you have the firebox divider? I leave it in and light both sides, but it always seems like one side goes out during the cook. Any tips on keeping both sides lit?
Once the unlit lump charcoal starts to burn after spreading, does the meat not get that bitter soot/carbon flavor that is traditionally a product of that heavy white smoke? That is why I am always hesitant to grill with out all of the charcoal being at least lit first to burn off that initial stage until I start to see the "blue" smoke. Which explains why I cant keep the temp low if all the charcoal for a long smoke is lit and burning.
You do want to wait for the smoke to turn a bluish color. It does take longer for the smoke to turn from white to blue for low temperature cooking, but it will change. We like to allow 30-45 minutes for the ceramics to become fully heated before placing the meat in the grill.
Hypocrisy? Really? Obviously, you don't know the definition of the word as aluminum foil has nothing to do with moral standards. Does it? I know, English is your second language. Spell check changed it. There was a flood. An earthquake. You were distracted by a bright shiny object...
Thank you for this, concise yet all the necessary relevant details. I'm smoking a leg of goat this weekend, wish me luck!
Buying my Primo LG 300 this weekend...so time to get smart on all this!!!! Great video, thanks!!!
Awesome! Let us know how it goes for you👏
The trick with the foil covered wood is a good one
I just purchased a primo smoker, I was told that I need to season the inside of it before I cook on it. Should I rub some type of oil on the inside of it or not.
I've had the XL oval for about 6 years - LOVE it - but have never used heat deflectors for low and slow - I use the divider, and only cook on the non-heat side - makes it super easy to add more fuel if needed and no issue with drippings making too much smoke (I do always put a drip pan with a little water in it below what I'm cooking). any feedback on this method versus the heat plates? Only drawback I see is the amount of meat I can cook. Would love your feedback!
Steve, you must try them. I have had the same unit for about the same time... best desision ever. I used to use the divider and cook on the other side, which, I learned from my old man cooking on a Webber kettle. Once I tried and master this technique, and is not difficult, I stopped using the side option. I follow pretty much what's demonstrated in this video. Enjoy!
@@SketchyTheCarspotter Thanks - I'd like to maximize the amount of meat I can cook and these sound like the answer. appreciate the feedback!
Do i need a water pan for low and slow cooking ribs, brisket etc ? My ribs came out a little dry using a water pan . i used the same time frame and heat that I use on my off set smoker. My ribs come out great on my old smoker I still havent mastered the primo it seems like the primo will take less time even at the same temp.
Is that the teak table? Looks gorgeous. What stain and poly did you use?
How long will the charcoal typically last at that temperature? The video mentioned cooks of 8 - 10 hours. Do you have to refill the charcoal for cooking that long?
With the amount of charcoal shown in the video you should be able to hold 225°F for 12 hours or more. You could add more and cook for 18 hours or more. You don't want to open and load the grill during a cook because you lose a lot of moisture. I did a butt a few weeks ago and I ran it 16 hours without opening it.
thank you!
I am using my new Primo 300 (LG) and have been having great difficulty maintaining a consistent low temp. My last three cooks had to be finished off in the house oven.... I tried the rib process from your university video site on my last attempt. I basically filled the box to just below the deflector plates. The temp got too hot and once I got back down to the right temp I could not maintain the right temp for more than 10-15 minutes at a time before I had to re-adjust the vents. The ribs were great but the process was kind of a nightmare. I learned a couple tricks from this video that will hopefully help (making sure to clean out box, stack charcoal and put wood in foil). Any other suggestions to maintain the right temp?
Hi Robert, make sure you bring the temperature up sloooowly. It can take 45 minutes or so to get to 225-250°F. If you follow the instructions in the video you should be good to go. Let me know!
Big thanks! I have followed your instructions in this video and it is working much, much better now! Maintaining unobstructed airflow is critical (keeping the ash reservoir clean).
Great to hear!
hey Rob I have a big Green egg but the principals are the same. if you over shoot the target temp you're going to have trouble keeping it down. also I highly recommend a temperature control. I just bought the flame boss 200 ( haven't had a chance to try it yet) also the cyberQ is a good option.
@@briangordondc I have a Flameboss 500 and it’s fabulous working with the XL.
Do you have a video showing how to add more fuel to the Primo as it needs it. I believe, but have no real information about it, that some foods can take many hours (i.e ribs that cook by the 3-2-1 hour method: 3 hours unwrapped, 2 hours wrapped, and one hour unwrapped and basted with sauce till done). This being the case I don’t know if the initial loading will be able to support the time needed. As I said I’m not at all familiar and would like to ask this for if and when I would need to address the need. Thanks
There is no Intial loading once you load the smoker with lump charcoal ,not charcoal brickets as recommended by primo the cook time is
Capable of all day on a full fill up before cooking .
I owned mine for 8 years now I have done 13-15 hour cooks on one load up and it’s so air tight that when your done cooking close off the vents and the charcoal turns off and it’s still have lump charcoal in it good for the next cook 👨🍳 it’s amazing 😉
About how much charcoal do add as far as weight ?
It depends how long you are looking to cook. If you want a low and slow cook we recommend half of a bag, if you are look for hot and fast we recommend a quarter of a bag. This all depends on the type of charcoal you are using as well. Let us know what you are cooking and the charcoal you are using and we can help you out!
So, when you hit 225 degrees do you wait 30 minutes more to put your food or are you simply saying you monitor it for 30 more minutes after food is placed to ensure temp is maintained and stable? I was a little confused at the end around the 6:25 mark.
Wait 30 then put food on. Make sure the smoke turns from white to bluish.
Does Primo have heat deflectors for the kamodo 773? If so part number please. If not any suggestions?
Yes we have a Heat Deflector Kit (#349) for the Kamado. It is dual purpose. Place the legs of the frame up and insert the deflector plate for smoking. Place the legs down and place the deflector plate on top (with a baking stone for pizza) for baking. The different configurations allow more or restrict the space between the top of the firebox and deflector plate.
Thanks for the tips, what about if you have the firebox divider? I leave it in and light both sides, but it always seems like one side goes out during the cook. Any tips on keeping both sides lit?
For a low & slow cook there is no need or benefit to using the divider. It may be causing the problem.
Once the unlit lump charcoal starts to burn after spreading, does the meat not get that bitter soot/carbon flavor that is traditionally a product of that heavy white smoke? That is why I am always hesitant to grill with out all of the charcoal being at least lit first to burn off that initial stage until I start to see the "blue" smoke. Which explains why I cant keep the temp low if all the charcoal for a long smoke is lit and burning.
You do want to wait for the smoke to turn a bluish color. It does take longer for the smoke to turn from white to blue for low temperature cooking, but it will change. We like to allow 30-45 minutes for the ceramics to become fully heated before placing the meat in the grill.
Is that a large or xl
It is the Oval XL and our most popular grill model.
Putting foil on the heat deflector seems like hypocrisy.
Hypocrisy? Really? Obviously, you don't know the definition of the word as aluminum foil has nothing to do with moral standards. Does it? I know, English is your second language. Spell check changed it. There was a flood. An earthquake. You were distracted by a bright shiny object...
I think you need a little more aluminium foil 😂