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Started By
Message
Finally purchased a Primo XL
Posted on 6/4/16 at 9:09 am
Posted on 6/4/16 at 9:09 am
Love it so far. I grilled some chicken thighs and ribs last night and it turned out excellent. Thanks for the advice on the Primo.
That being said, does anyone have any advice on smoking a chicken on it? I'm curious on how to keep my temperature at 250.
Thanks in advance.
That being said, does anyone have any advice on smoking a chicken on it? I'm curious on how to keep my temperature at 250.
Thanks in advance.
4
Posted on 6/4/16 at 9:11 am to lsuguy84
Look up spatchcock chicken. Best way to cook yard bird imo
Posted on 6/4/16 at 9:20 am to lsuguy84
On my egg........250° is with the bottom vent open about an inch and the daisy wheel just barely cracked.
Start your fire without the deflector........run it up to about 350° then put the deflector in and see where you're at..........if you're to low then leave the vents open if your high close the vents to the above. Once you stabilize at 250°........it will stay there for hours upon hours if you loaded enough coals.
Start your fire without the deflector........run it up to about 350° then put the deflector in and see where you're at..........if you're to low then leave the vents open if your high close the vents to the above. Once you stabilize at 250°........it will stay there for hours upon hours if you loaded enough coals.
Posted on 6/4/16 at 9:26 am to CBLSU316
quote:i don't recommend this. Once ceramic gets hot, it takes a long time to cool.. You may never get down to 250 for chickens cooking time.
run it up to about 350° t
Posted on 6/4/16 at 9:37 am to CBLSU316
Thanks for all of the advice. The vent positionin will be a big help.
I will give the spatchcock method a try the next time I roast. I need to get that method down before I try to smoke.
I will give the spatchcock method a try the next time I roast. I need to get that method down before I try to smoke.
Posted on 6/4/16 at 9:39 am to lsuguy84
Primo Grill Forum
Sign up on this forum and do some research. These guys have been doing this for a long time and there are recipes and tips for all styles of food.
Just smoked some pork butts yesterday. I always use a divider and fill up 1/2 (left) side of the pit with charcoal. I put my meat on the right side away from the direct fire.
Start your fire very slowly and let it warm slowly. Like the poster above said once your ceramic heats up it takes a long time to cool down. Keep your vents slightly open and use the top vent to regulate your temp. Temperature control will be your #1 factor when using the Primo. Good luck!
Sign up on this forum and do some research. These guys have been doing this for a long time and there are recipes and tips for all styles of food.
Just smoked some pork butts yesterday. I always use a divider and fill up 1/2 (left) side of the pit with charcoal. I put my meat on the right side away from the direct fire.
Start your fire very slowly and let it warm slowly. Like the poster above said once your ceramic heats up it takes a long time to cool down. Keep your vents slightly open and use the top vent to regulate your temp. Temperature control will be your #1 factor when using the Primo. Good luck!
Posted on 6/4/16 at 9:40 am to lsuguy84
You need to get a feel for operating the top and bottom vents. In my experience, the Primo likes more air than the Egg. To you have the deflector plates or the firebox divider?
Posted on 6/4/16 at 9:45 am to Mr Mom
I did get the deflector plates but I forgot the divider plate. Should I suck it up and go get it or do you think I can get by for this cook?
Posted on 6/4/16 at 9:52 am to lsuguy84
You can get by. Just pile the coals on the left side if doing indirect.
Posted on 6/4/16 at 10:00 am to therick711
Another thing...I think I derped. I didn't put in the cast iron piece on the bottom when I cooked last night. I forgot about it. It's the bottom piece that the divider goes in. Did I derp it up?
Posted on 6/4/16 at 10:13 am to lsuguy84
quote:
Did I derp it up?
Yes.
You won't get a good air flow because all the coals fall to the bottom of your pit and will clog up your bottom vent.
Don't worry-I burnt a couple of perfectly good racks of ribs the first time I cooked them on the Primo. Just keep at it and you'll find the Primo can cook some great food.
BTW-they didn't go to waste-I gave them to my buddy to feed to his dog!!
This post was edited on 6/4/16 at 10:17 am
Posted on 6/4/16 at 10:15 am to bleeng
Awesome hahaha...now I have to clean it and get it in there.
Thanks
Thanks
Posted on 6/4/16 at 10:18 am to lsuguy84
You should clean out the bottom after every cook.
Did you get the cleaning tool for this? It's invaluable for cleaning out the bottom.
cleaning tool
Did you get the cleaning tool for this? It's invaluable for cleaning out the bottom.
cleaning tool
Posted on 6/4/16 at 10:24 am to bleeng
Yeah I did...I'm going to clean it up and get the plate in there.
Funny thing is I burned up my boneless ribs...gave them to the dog haha. The chicken turned out perfect though.
Funny thing is I burned up my boneless ribs...gave them to the dog haha. The chicken turned out perfect though.
Posted on 6/4/16 at 10:59 am to lsuguy84
Cooked this yesterday for my guests coming today. Started out with 10 lbs of pork butts-not sure how much it weighs now.
Seems to still be moist-I'm going to add a bit of liquid to it (apple juice and chicken stock) and stick it in the oven later.
Bon appétit...
Posted on 6/4/16 at 11:20 am to Uncle JackD
Go ahead and run it up, ceramic grills like the BGE cool down faster than conventional grills. I can take mine from 500 to 225 in ten min, no prob.
Posted on 6/4/16 at 12:49 pm to BIG Texan
quote:
Go ahead and run it up, ceramic grills like the BGE cool down faster than conventional grills
No
Posted on 6/4/16 at 12:59 pm to BIG Texan
Maybe in a shitty BGE but real ceramics like a primo it will be 500 for a long arse time
Posted on 6/4/16 at 4:27 pm to bleeng
It's held at 260 for a solid two hours so far. I have to say, I'm genuinely impressed with this beast. It's big enough that the divider would just be a luxury. It was no problem keeping the charcoal to one side. I thinl I am finally getting my vent positions down. I'm going to try some pizzas tomorrow. Have you cooked any? If so, what's your target temp and cook time? You guys are awesome.
Posted on 6/4/16 at 4:45 pm to lsuguy84
Cook that pizza hot and fast
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