I got a Primo XL Oval 400 about a month ago. Still haven't fired it up with my work schedule. Plan on breaking it in over the 4th of July. I'm really impressed with the construction
We stopped using our oven for meatloaf and roast chicken or turkey. Our Primo X/L is 12 years old and is almost like new. Replaced the fire box ( under warranty) and purchased a new set of grates at 10 years. I will never own another grill. Excellent quality, the food cooked on it is amazing. The biggest issue with the grill is which of my three daughters will inherit it😊
1:58 Thanks, Mate...from Texas. I have a Primo too... I am in love with it. To be fair, this is my first kamado style cooker, but it is such a pleasure to cook on. I had 4 grills for different purposes....I now have one...and it does whatever job better than the previous ones.
Thanks for this very detailed review of the Primo. I've been looking at all the different Kamados and am having a tough time deciding. I am used to doing left/right cooking on my HastyBake, so you may have talked me into a Primo. But I keep hearing you mention the KK, so I think I need to look at those yet. I'm sure they are the price of a car, but you only live once so might as well get great tools.
I'm interested in your comment about crazing of the ceramic coating. Is it still as it was when you did this video ? I'm looking at changing my Big Green Egg over to a Primo but there's no crazing on the Egg at all after many years of faultless operation.
the lid mechanism seems to be a 1:1 copy of the green egg lid. Once it sliped out of position it's really hard to readjust it because u have to secure the springs and that's only doable up to a certain grade of shift . ( i have the green egg)
Primo recommend regular tighening of the lid mechanism. I'd recommend checking at the beginning of Spring and the end of Autumn every year. Never had a problem and don't want to have one in the future 😃
wow that was the fastest answer ever ... My lid shifted when I heated the grill to about 400°C for the first time and opened it. It think the metallring has a different thermal expansion than the ceramic. But I have to admit that I didn't tighten the screws till they bent.
Every negative you stated relates to all ceramic grill cookers not just Primo Grills.I own an original Imperial Kamado for 30 yrs & use it weekly all steel parts have been replaced over the years.So this is what people have to know.
You can turn the entire top vent so the daisy wheel always points back to the hinge. Stops the setting moving when the lid is open. Is that the case with a Primo?
Cool, That's how I deal with it on a BGE. Great vids you have been putting up. I agree with you, If I was to buy another cooker of this type, It would be a Primo. Worth the money. I can do a full packer on the 18" BGE but I have to lay it over roast prongs so its bent over.
I'm hoping that part helps people buy either the XL or the Big Joe if they want Brisket. I get 7kg Sher Briskets and Costco has some monsters, very difficult to fit on. Thanks for the positive comments 😃
I've had the exact same primo ceramic grill you are advertising and I absolutely hate it cannot get it to stop burning dead center do not get an even colborne I use primo lump coal and it's still refuses to spread dead centers the hotspot for my grill how do you stop that from happening
Only just found your channel. Watching this video, I see you had a large amount of 'pre-used charcoal left over from a previous cook. Presumably you put out the lit charcoal to have that much in there? If so how did you extinguish the last lit bbq?
JB I just shut off the air intake and chimney. The coals go out and you can reuse them on the next cook. As long as you can shut down any air, the fire or embers will extinguish
@@HectorsSmokeHouse Oh OK. I'm still looking and learning about the ceramic bbq's. The more I hear the more I like. Shows how well these bbq's seal if the coals go out upon closing of the vents. Thanks for the reply. 👍
I just watch your video and found it quite informative. I do have a question though, you mentioned that with the 2nd tier rack you can put a brisket on the lower and a butt or 2 on the upper. Could you put a brisket on the lower and another brisket on the upper as well or is there a temp difference? I am currently fitting 2 briskets on my very old and inefficient smoker. It does a great job but uses a lot of charcoal and is not going to last much longer so I'm looking at the Primo XL Cheers Glenn from Canada
Hi Glenn, yes you would be able to put a Brisket on the Top and Lower level at the same time. The oval shape allows for full packer Briskets to be used. You will be pretty happy with its versatility :-)
I think the new KJ3 range looks really good. This review was when the KJ1 was still about. I'd definitely like to have a go with a Big Joe 3. I think KJ have developed and improved their range whilst Primo have perhaps sat back a little.
Thanks for the video, but I would like to point out a couple of inaccuracies for balance (no personal interest in any company just someone who did similar research and has used all main brands.) Firstly the Kamado Joe is not oval, it is round. Secondly given the price point and size you cannot compare the Primo 400XL with the Classic Joe. That's just ridiculous. You should be comparing with the Big Joe. From the UK perspective I can get a big joe for less money then the Primo with more included (accessories wise.) It also has the assisted lift hinge and the oven style gasket, and a better top air vent. Also they have provided a new sectioned firebowl which solves issues with cracks that you refer to in the Primo (which all Kamados have) In terms of two zone it is just as capable, and easily handles full briskets, full racks of ribs etc. As for country of manufacture we are only talking about the firing of the ceramics. Arguably China has a longer and better quality history of ceramics manufacture than the USA does so it's really not an issue tbh.
Thanks for the comments. The video doesn't need balance, its a review of the Primo XL not a KJ product. The review of the Primo XL is 2 years old. Pre the Big Joe Series II and your comments above seem to be related to the KBJ II that wasn't available at the time of this video. This video wasn’t about a direct review of the Primo XL and the Big Joe I, it was about reviewing the features of the Primo XL. The KJ comments were a tiny part of the video. I didn’t try to compare the KJ Classic to the XL, I talked about the Big Joe and should’ve said 24” instead of oval, this is the only part I'll hold my hands up to. I stand by my main reasons for buying the Primo in Oz, the Primo is sold by boutique BBQ stores, the KJ is sold by a big box BBQ company with little knowledge, mainly sold by non BBQ people. The importer of the Primo XL is approachable and offers amazing customer service, KJ is faceless. My preference was for a US based product, as part of my personal business I import heaps of Chinese products, I have a warehouse in China and the quality is extremely variable. My son worked for a BBQ importer, that imported large amounts of Chinese bbqs into Oz and he spent most of his days answering quality complaints from irate customers. As for price, the 2 kamados were similar prices at that time, now the KBJ II is more expensive than the Primo XL in Australia. It may be different in the UK but this video includes a small section that talks about why I bought a Primo XL in Australia, 2 years ago. As I said this wasn’t meant to be a comparison video, it was about the pros and cons of the XL, the decisions not to buy the KBJ are mine. They were relevant to my circumstances and the situation in Australia at the time, it certainly wasn't about the UK and how much your importers add margin to their products. Your criteria may be different to mine, would love to see your video comparing the Big Joe II v the Primo 400XL, I hear good things about the BJ series II.
Well first off Hector, That is a Primo XL it is not a Primo Kamado. Kamado's are only ROUND. The unit you are talking about is the XL 400 Oval. and yes, I DO sell them at our store.
Wow, you are really playing semantics ?? Most people in the world call any ceramic grill a Kamado. The word Kamado actually means 'stove' or 'cooking range' the word Kamado doesn't translate to 'round'. In my opinion the best BBQ in the world is called Komodo Kamado and they are oval not round. If someone wants to be clever with marketing or patents, good on them. But to most of the world the Primo XL is a Kamado or at worst case a Kamado Style Grill. And yes, I CAN'T believe someone wants to argue over semantics, how sad ☹️
Why would I buy a Primo (which I reaaly like) when I can buy a Wild Goose kamado for 1/3 of the cost? £431.10 with Malvern Show offer The discount will automatically be applied to your basket This new Wild Goose Kamado is superb quality in an attractive graphite finish. Click here to read the user guide Kamado cookers have been about for thousands of years in one form or another (it is an ancient Japanese word). Certainly they have been used in China (archaeologists have unearthed 3000 year old examples) and Indians still use Tandoor ovens today. Kamados are made from thick Ceramic so they are really quite heavy and solid. As soon as you lift the lid you can sense the quality. Cooking inside ceramic Kamado brings a whole new dynamic to outdoor cooking. The ceramic tends to naturally absorb moisture which is released during cooking and this is just one reason why when you cook on a Kamado you will taste beautiful tender meats which aren’t dried out or burnt Kamado grills are generally fuelled by traditional lumpwood charcoal. One of the benefits of the ceramic construction is that there are no flavour contamination (metallic taste) to the cooked food and for the same reason, lumpwood charcoal is the preferred choice for modern kamado cooking. Not only does lump charcoal create little ash, it is also made from natural wood. We strongly recommend that you only use proper lumpwood charcoal (often described as ‘Restaurant grade’) If you use alternative fuels such as charcoal briquettes or self-lighting charcoal, these can contain many additives that can contaminate the flavour of the food. If you are a serious outdoor cooker and put a priority on taste, then a ceramic grill is likely your best choice. The most common comment you will get from your guests is how moist the meat is. The second most common comment is that you have cooked it so well (without burning it!) These grills use a combination of ceramic, natural lump charcoal and air flow to offer a superior charcoal taste and the ability to cook food at high temperatures and have it retain its moistness . You can cook as low as 100°C (for as long as 8 hours without refuelling) or well over 400°C, so you can use it as an oven, a grill or a smoker and even a hot pizza oven. Your Wild Goose Kamado can be ready to use in as little as 15 minutes. The key to the temperature control is two things: firstly the top and bottom precision vents control the airflow into the Kamado and this enables you to control both the temperature and the flames. Secondly, you always cook with the lid down and the lid has a tight seal which means that the only air intake is through your vents (so that you can perfectly control it) When you first get your new Wild Goose Kamado, you will need to learn all about the new cooking techniques, but we do include a comprehensive guide to this to help you get started. The thick ceramic is very durable but, of course you should try to avoid banging it (for example slamming down the lid) as it can break under such force. The ceramic will craze in time and occasionally chip, but this doesn’t affect the structural integrity and your cooking enjoyment. When your Kamado is delivered it will be on a kerbside pallet delivery service, It weighs about 70kg altogether so you may need to enlist a helper to lift the Ceramic onto whatever surface you want to put it on. You can choose either the optional steel table or the optional wooden Table which have good quality wheels. Or you can just sit it straight onto any sturdy surface. External dimensions: 840mm tall (approximatly) 570mm at widest point 400mm wide at the bottom (approximatly) Guarantee 12 months.
It's totally your choice what you buy. But I stick by the review, 23'' v 18'' the small one won't cook a large brisket, 2 zone cooking v 1 zone cooking, made in the USA or generic Chinese kamado, great support in Oz v no support for the Chinese one. That's off the top of my head but the choice is yours, I've tried to lay out the differences but it's your decision to make.
![งมหอย จับปลา มือเปล่า หาอยู่หากินแบบวีถีอีสานกับแก๊งเซียนหรั่ง ม่วนคัก! [ขอนแก่น] @Sianstudio](http://i.ytimg.com/vi/JEJZg6N-AbU/mqdefault.jpg)
I got a Primo XL Oval 400 about a month ago. Still haven't fired it up with my work schedule. Plan on breaking it in over the 4th of July. I'm really impressed with the construction
Just passed on my Primo XL to my son, he is very very happy. It's now 10 years old and still looks great 😀
We stopped using our oven for meatloaf and roast chicken or turkey. Our Primo X/L is 12 years old and is almost like new. Replaced the fire box ( under warranty) and purchased a new set of grates at 10 years. I will never own another grill. Excellent quality, the food cooked on it is amazing. The biggest issue with the grill is which of my three daughters will inherit it😊
1:58 Thanks, Mate...from Texas. I have a Primo too... I am in love with it. To be fair, this is my first kamado style cooker, but it is such a pleasure to cook on. I had 4 grills for different purposes....I now have one...and it does whatever job better than the previous ones.
Ive had the Primo for four years and am crazy about it.
Yep, definitely love my Primo :-)
I love my Primo Oval XL. I cook on it all the time.
Fantastic detailed review. Thanks, mate!
-Put a little loctite on those bolts-
The Primo Oval XL is an excellent cooking system!
I think this video made up my mind on what to get. Thank you very much from Massachusetts USA.
Thanks Chris, I'm sure you will love the Primo 😃
Chris Lincoln I’m so glad I found his channel. Truly one of the best I’ve seen.
Hectors Smoke House Great video thank you for sharing. Awesome information I am looking to get a Primo myself.
Thanks for this very detailed review of the Primo. I've been looking at all the different Kamados and am having a tough time deciding. I am used to doing left/right cooking on my HastyBake, so you may have talked me into a Primo. But I keep hearing you mention the KK, so I think I need to look at those yet. I'm sure they are the price of a car, but you only live once so might as well get great tools.
Hey Brian, did you ever get a KK or did you go for the Primo
I still cook on my Hasty Bake after 20 something years!
I'm interested in your comment about crazing of the ceramic coating. Is it still as it was when you did this video ? I'm looking at changing my Big Green Egg over to a Primo but there's no crazing on the Egg at all after many years of faultless operation.
the lid mechanism seems to be a 1:1 copy of the green egg lid. Once it sliped out of position it's really hard to readjust it because u have to secure the springs and that's only doable up to a certain grade of shift . ( i have the green egg)
Primo recommend regular tighening of the lid mechanism. I'd recommend checking at the beginning of Spring and the end of Autumn every year. Never had a problem and don't want to have one in the future 😃
wow that was the fastest answer ever ...
My lid shifted when I heated the grill to about 400°C for the first time and opened it. It think the metallring has a different thermal expansion than the ceramic. But I have to admit that I didn't tighten the screws till they bent.
Great video
This is a great cooker. The KK is next level & not practical for competition (needs a army to move it)
Kamado Joe is an American Company based out of Georgia, which are made in Yixling China
the porcelain is fired in Mexico by a Texas based company called Dal-Tile
Excellent review Hector!.
Every negative you stated relates to all ceramic grill cookers not just Primo Grills.I own an original Imperial Kamado for 30 yrs & use it weekly all steel parts have been replaced over the years.So this is what people have to know.
Awesome review
cheers for the review.....very timely as i purchased one today!!
Good luck George, you'll be happy with the versatility of the Primo.
You can turn the entire top vent so the daisy wheel always points back to the hinge. Stops the setting moving when the lid is open. Is that the case with a Primo?
You can but the Primo sign then goes to the back, not the end of the world 😃
Cool, That's how I deal with it on a BGE. Great vids you have been putting up. I agree with you, If I was to buy another cooker of this type, It would be a Primo. Worth the money. I can do a full packer on the 18" BGE but I have to lay it over roast prongs so its bent over.
I'm hoping that part helps people buy either the XL or the Big Joe if they want Brisket. I get 7kg Sher Briskets and Costco has some monsters, very difficult to fit on. Thanks for the positive comments 😃
great video, really informative, I was looking at Big Green Egg but you've changed my mind,
Thanks for the comments Mark. I'm sure you'll love the Primo for the oval shape and dual cooking zone.
same primo i have , good choice and i see your from oz too , good to see
Melbourne 😃
brisbane here
I've had the exact same primo ceramic grill you are advertising and I absolutely hate it cannot get it to stop burning dead center do not get an even colborne I use primo lump coal and it's still refuses to spread dead centers the hotspot for my grill how do you stop that from happening
Great review, thank you!
Thanks for the kind words Chris 😁
Only just found your channel.
Watching this video, I see you had a large amount of 'pre-used charcoal left over from a previous cook.
Presumably you put out the lit charcoal to have that much in there?
If so how did you extinguish the last lit bbq?
JB I just shut off the air intake and chimney. The coals go out and you can reuse them on the next cook. As long as you can shut down any air, the fire or embers will extinguish
@@HectorsSmokeHouse Oh OK. I'm still looking and learning about the ceramic bbq's. The more I hear the more I like. Shows how well these bbq's seal if the coals go out upon closing of the vents.
Thanks for the reply. 👍
America loves Australia!
Right back atcha 😁
I just watch your video and found it quite informative. I do have a question though, you mentioned that with the 2nd tier rack you can put a brisket on the lower and a butt or 2 on the upper. Could you put a brisket on the lower and another brisket on the upper as well or is there a temp difference? I am currently fitting 2 briskets on my very old and inefficient smoker. It does a great job but uses a lot of charcoal and is not going to last much longer so I'm looking at the Primo XL
Cheers
Glenn from Canada
Hi Glenn, yes you would be able to put a Brisket on the Top and Lower level at the same time. The oval shape allows for full packer Briskets to be used. You will be pretty happy with its versatility :-)
Thanks for the reply I will be getting this grill and am anxious to put it to the test
Did you get the Primo Glenn? How do you like it?
Nice review!
You still have the issue of very heavy to lift. The 2017 kamado Joe, solves that problem!
And no true 2 zone cooking
Wow now you have me questioning my decision of big joe 🤔
I think the new KJ3 range looks really good. This review was when the KJ1 was still about. I'd definitely like to have a go with a Big Joe 3. I think KJ have developed and improved their range whilst Primo have perhaps sat back a little.
Whole reason i bought the primo over big joe is where it's made
Thanks for the video, but I would like to point out a couple of inaccuracies for balance (no personal interest in any company just someone who did similar research and has used all main brands.) Firstly the Kamado Joe is not oval, it is round. Secondly given the price point and size you cannot compare the Primo 400XL with the Classic Joe. That's just ridiculous. You should be comparing with the Big Joe. From the UK perspective I can get a big joe for less money then the Primo with more included (accessories wise.) It also has the assisted lift hinge and the oven style gasket, and a better top air vent. Also they have provided a new sectioned firebowl which solves issues with cracks that you refer to in the Primo (which all Kamados have) In terms of two zone it is just as capable, and easily handles full briskets, full racks of ribs etc. As for country of manufacture we are only talking about the firing of the ceramics. Arguably China has a longer and better quality history of ceramics manufacture than the USA does so it's really not an issue tbh.
Thanks for the comments. The video doesn't need balance, its a review of the Primo XL not a KJ product. The review of the Primo XL is 2 years old. Pre the Big Joe Series II and your comments above seem to be related to the KBJ II that wasn't available at the time of this video. This video wasn’t about a direct review of the Primo XL and the Big Joe I, it was about reviewing the features of the Primo XL. The KJ comments were a tiny part of the video. I didn’t try to compare the KJ Classic to the XL, I talked about the Big Joe and should’ve said 24” instead of oval, this is the only part I'll hold my hands up to.
I stand by my main reasons for buying the Primo in Oz, the Primo is sold by boutique BBQ stores, the KJ is sold by a big box BBQ company with little knowledge, mainly sold by non BBQ people. The importer of the Primo XL is approachable and offers amazing customer service, KJ is faceless. My preference was for a US based product, as part of my personal business I import heaps of Chinese products, I have a warehouse in China and the quality is extremely variable. My son worked for a BBQ importer, that imported large amounts of Chinese bbqs into Oz and he spent most of his days answering quality complaints from irate customers. As for price, the 2 kamados were similar prices at that time, now the KBJ II is more expensive than the Primo XL in Australia. It may be different in the UK but this video includes a small section that talks about why I bought a Primo XL in Australia, 2 years ago.
As I said this wasn’t meant to be a comparison video, it was about the pros and cons of the XL, the decisions not to buy the KBJ are mine. They were relevant to my circumstances and the situation in Australia at the time, it certainly wasn't about the UK and how much your importers add margin to their products. Your criteria may be different to mine, would love to see your video comparing the Big Joe II v the Primo 400XL, I hear good things about the BJ series II.
Big Green Eggs are made in Mexico.
I do know that, did I get it wrong in the video? 😞
Hectors Smoke House no-I committed before you mentioned it.
Well first off Hector, That is a Primo XL it is not a Primo Kamado. Kamado's are only ROUND. The unit you are talking about is the XL 400 Oval. and yes, I DO sell them at our store.
Wow, you are really playing semantics ?? Most people in the world call any ceramic grill a Kamado. The word Kamado actually means 'stove' or 'cooking range' the word Kamado doesn't translate to 'round'. In my opinion the best BBQ in the world is called Komodo Kamado and they are oval not round. If someone wants to be clever with marketing or patents, good on them. But to most of the world the Primo XL is a Kamado or at worst case a Kamado Style Grill. And yes, I CAN'T believe someone wants to argue over semantics, how sad ☹️
Mac. The people in your life must love hanging out around you. 🤦🏼♂️
Why would I buy a Primo (which I reaaly like) when I can buy a Wild Goose kamado for 1/3 of the cost?
£431.10 with Malvern Show offer
The discount will automatically be applied to your basket
This new Wild Goose Kamado is superb quality in an attractive graphite finish. Click here to read the user guide
Kamado cookers have been about for thousands of
years in one form or another (it is an ancient Japanese word).
Certainly they have been used in China (archaeologists have unearthed
3000 year old examples) and Indians still use Tandoor ovens today.
Kamados are made from thick Ceramic so they are
really quite heavy and solid. As soon as you lift the lid you can sense
the quality. Cooking inside ceramic Kamado brings a whole new dynamic
to outdoor cooking. The ceramic tends to naturally absorb moisture which
is released during cooking and this is just one reason why when you
cook on a Kamado you will taste beautiful tender meats which aren’t
dried out or burnt
Kamado grills are generally fuelled by traditional lumpwood
charcoal. One of the benefits of the ceramic construction is that there
are no flavour contamination (metallic taste) to the cooked food and for
the same reason, lumpwood charcoal is the preferred choice for modern
kamado cooking. Not only does lump charcoal create little ash, it is
also made from natural wood. We strongly recommend that you only use
proper lumpwood charcoal (often described as ‘Restaurant grade’) If you
use alternative fuels such as charcoal briquettes or self-lighting
charcoal, these can contain many additives that can contaminate the
flavour of the food.
If you are a serious outdoor cooker and put a priority on taste, then a ceramic grill is likely your best choice.
The most common comment you
will get from your guests is how moist the meat is. The second most
common comment is that you have cooked it so well (without burning it!)
These grills use a
combination of ceramic, natural lump charcoal and air flow to offer a
superior charcoal taste and the ability to cook food at high
temperatures and have it retain its moistness . You can cook as low as
100°C (for as long as 8 hours without refuelling) or well over 400°C, so
you can use it as an oven, a grill or a smoker and even a hot pizza
oven. Your Wild Goose Kamado can be ready to use in as little as 15
minutes.
The key to the temperature
control is two things: firstly the top and bottom precision vents
control the airflow into the Kamado and this enables you to control both
the temperature and the flames. Secondly, you always cook with the lid
down and the lid has a tight seal which means that the only air intake
is through your vents (so that you can perfectly control it)
When you first get your new Wild Goose Kamado, you will need to
learn all about the new cooking techniques, but we do include a
comprehensive guide to this to help you get started. The thick ceramic
is very durable but, of course you should try to avoid banging it (for
example slamming down the lid) as it can break under such force. The
ceramic will craze in time and occasionally chip, but this doesn’t
affect the structural integrity and your cooking enjoyment.
When your Kamado is delivered it will be on a kerbside pallet
delivery service, It weighs about 70kg altogether so you may need to
enlist a helper to lift the Ceramic onto whatever surface you want to
put it on. You can choose either the optional steel table or the
optional wooden Table which have good quality wheels. Or you can just
sit it straight onto any sturdy surface.
External dimensions:
840mm tall (approximatly)
570mm at widest point
400mm wide at the bottom (approximatly)
Guarantee 12 months.
It's totally your choice what you buy. But I stick by the review, 23'' v 18'' the small one won't cook a large brisket, 2 zone cooking v 1 zone cooking, made in the USA or generic Chinese kamado, great support in Oz v no support for the Chinese one. That's off the top of my head but the choice is yours, I've tried to lay out the differences but it's your decision to make.
Is it just me or does the build quality look crap compared to the kamado joe?
It's just you...the rest of us can make up our own minds...