My first time on my Primo last week I pulled at 110. Rested for 15ish mins. Got grill to screaming hot (600-700) then seated for a min each side. With my current grates I don't get good "meat on metal" sear, so I was letting the charcoal do the searing. Moved and turned it a lot (not flip). Came out great. Perfect med rare IMO. The trick, IMO is knowing the grill. Knowing the thickness. Etc. I know not a straight answer, but my first go worked great.

Finished product. Wanted more crust (grate issue) but smoke anc char was great.

This post was edited on 5/11/17 at 10:11 pm

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Posted by Janky

Team Primo

Member since Jun 2011

35957 posts

Posted on 5/12/17 at 5:54 am to HungryFisherman

118-120.

Pro tip- put a cast iron skillet in there while slow cooking then get it screaming hot and sear the steak in there. It forms a must better crust.

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Posted by GynoSandberg

Member since Jan 2006

72112 posts

Posted on 5/12/17 at 5:58 am to HungryFisherman

That's a weak sear for 600-700 degree primo

What's the deal w the grates?

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Posted by lsuguru

Lake Charles

Member since Aug 2007

1782 posts

Posted on 5/12/17 at 12:43 pm to HungryFisherman

I usually put a pat of butter on the steak or baste the steak with butter during the sear. It flares up and creates an awesome char/sear.

This post was edited on 5/12/17 at 12:44 pm

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Posted by Jax-Tiger

Port Saint Lucie, FL

Member since Jan 2005

24923 posts

Posted on 5/12/17 at 12:52 pm to HungryFisherman

quote:
The trick, IMO is knowing the grill. Knowing the thickness.

Yep. 1.5", I would pull at a lower temp, because the final sear will get it cooking a little more. So 110 is good for a 1.5", IMO, but a 2.5" should be pulled at a little hire temp, around 120 degrees, as it won't cook as much after you pull it.

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