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Message
Got a Primo kamado for Christmas
Posted on 12/27/15 at 9:51 pm
Posted on 12/27/15 at 9:51 pm
does anyone on here have one? any tips?
3
Posted on 12/27/15 at 10:01 pm to yimbeaux
wickowick has a primo.
I have a BGE
Just play around with it and get used to the temp control.
A pork shoulder is a good place to start.
I have a BGE
Just play around with it and get used to the temp control.
A pork shoulder is a good place to start.
This post was edited on 12/27/15 at 10:02 pm
Posted on 12/28/15 at 4:15 am to yimbeaux
I got mine from wickowick a few months ago, it's awesome. I would recommend you purchase a few things to make life easy with it. Heat Deflector plates, the drip rack that they sit on, leave in thermometer. Also I watched the the primo university video series on YouTube to help me get started.
Posted on 12/28/15 at 7:16 am to FishQuiz
Got 2 wick primos 
Best thing to do after you the things mentioned above is to load it up with lump and light it up. That way you can get used to how it heats and how to control the fire before food. I like to do a lot of indirect cooking unless it's something just getting cooked fast and hot.
Best thing to do after you the things mentioned above is to load it up with lump and light it up. That way you can get used to how it heats and how to control the fire before food. I like to do a lot of indirect cooking unless it's something just getting cooked fast and hot. 
Posted on 12/28/15 at 7:35 am to NOLAGT
Love mine.
- Get some cast iron grates
- I dont have a heat deflector, as I typically only use a half of the firebox (can indirect or sear), but considered it for cooking Pizzas (larger pizzas will burn on edges if not watched closely)
- Pick a lighting source of your choosing, lots of opines on here for what works best... But really different models suit different tastes. I use this one - takes 15 min. Some are faster and some are slower. U can plug this one in and walk away until ur ready to cook (i have an outlet behind my grill)
Built this table for it
- Get some cast iron grates
- I dont have a heat deflector, as I typically only use a half of the firebox (can indirect or sear), but considered it for cooking Pizzas (larger pizzas will burn on edges if not watched closely)
- Pick a lighting source of your choosing, lots of opines on here for what works best... But really different models suit different tastes. I use this one - takes 15 min. Some are faster and some are slower. U can plug this one in and walk away until ur ready to cook (i have an outlet behind my grill)
Built this table for it
Posted on 12/28/15 at 9:09 am to yimbeaux
Heat deflectors are a must. I use mine weekly. Ribs, butts, whole chickens. Just learn to control the temp. Also, only use lump charcoal and never use lighter fluid.
Oh yea.. pizza stone. Buy one
Oh yea.. pizza stone. Buy one
Posted on 12/28/15 at 11:05 am to GeauxTech
quote:
Oh yea.. pizza stone. Buy one
Get a pizza steel instead. They take higher temps, won't break, and make a better pizza.
Posted on 12/28/15 at 10:03 pm to RedMustang
first thing i bought was a pizza stone. i have the kamado all in one not the oval. my only concern is that is seems like the gap between the grate and the pizza stone isn't big enough to fit a good water pan into... anyone else have that problem? i did some chicken breasts.. turned out great (temp stuck right at 250)
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