re: Steaks on a Primo?

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It is interesting to see all the group buy people here enjoying their grills. Glad you are enjoying it...

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Absolutely burned the hell out of 2 racks of baby backs this weekend. Followed this recipe except only covered the cooking half of the grate with foil and took them off 1 hour before he did. No pics-they were ugly.
Pork butt came out well a couple of weekends ago though.

Primo ribs

Burned ribs? Describe your method. I do ribs all the time without plates and never burnt them.

Cooking time depends on the type of ribs either spares or baby backs. I am going to assume you were doing baby backs. Like you, I use indirect but no plate. I do have drip pan to catch the drippings. Now for the cooking, half box of lump with usually Apple. I put the temp around 225-250 and let it go for about 2-2.5 hours depending. You can see the meat start pulling back from the bones. I then foil them for about another hour then sauce them for about another 30 mins. This is all done with a constant temp. Some folks don't foil, but I don't think I have ever heard of increasing the temps as you described. If that is the way you want to go, the you are going to have to shorten the cook time. Good luck.

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Love cooking steaks on the primo, but I do it a little different. First, I get some monster rib eyes, something about 2 or 2.5 inches thick. Put the firebox divider in and fill one side up to the top with lump and add a few chunks of wood. Put the grate inverted over the coals and the extender over the indirect side. Get the temp up to about 275 degrees and roast/smoke the steaks on the indirect side to about 115 degrees. Then leave the grill open and put the steaks directly over the coals. Leaving the grill open will really get the fire going to get a good sear on the steaks in about 2 minutes per side. They usually get to about 125 when I pull them and rise to 130 as they rest.

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this is the best way by far imo, its called the reverse sear.

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Gadgets

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I just got a CyberQ for mine and love it! Cooked some boston butts for 16hrs at 230deg and had enough fuel for much longer.

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Well, this seems like a much smarter approach!

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This is what they call the Finney method on the Primo forum. It does a really good steak bu takes a bit longer.

I've been having my Primo XL for about 3 months and LOVE this thing! Last night was the first time I tried steaks on it... Best steaks I've ever cooked! Not even in the same league as past steaks. I used the reverse sear ( Finney Method).

I've cooked:
brisket
ribs
pulled pork
pork tenderloins
kabobs
pizza
and yesterday meat loaf to eat this week (eating it now).

Nothing burned or bad to date. I'm amazed how well it holds a temp once you lock on. I'm talking 12+ hours.


I was going to start a new thread, but let's talk about lump charcoal here: I've used Full Circle Lump, Royal Oak Lump, and Primo Lump. Royal Oak is the only one I can find locally (Thibodaux). What do yall use? Is it worth having some shipped in?


Also, I want to bring up two things that I use to make my grilling experience great: I use a MAPP torch to light my grill and I have a Maverick remote thermometer.

With the MAPP, I just light it and stick it in the lump and count to 60 and my fire is going. I can get my PXL to 400 deg just as fast as I could get my Weber gasser. And it works just as well starting a low and slow fire. It's all about managing your vents.

And I use the Maverick on everything except for pizza and kabobs. It's almost like cheating.


Thanks Wick

I want to keep an eye on this next order.... I'm kind of interested in getting in on that order in the fall, possibly in the spring. I've been jealous since the last time Wick did this.

I leave my top open for a bit then shut it down and go indirect with the lid closed.