Owners Manual Made in USA PrimoGrill.
* * * Copyrighted Material * * * Primo® Grills and Smokers Owner’s Manual Copyright © 2011 by Primo® Grills and Smokers Published by: Primo® Grills and Smokers 3289 Montreal Industrial Way Tucker, GA 30084 USA OFFICE: 770.492.3920 FAX: 770.492.3925 www.primogrill.com All rights reserved.
Primo Grills and Smokers Warranty Creative Ceramic Technologies, Inc. (CCT) warrants to the original purchaser of this Primo Grill and Smoker that it is free of defects in material and workmanship at the date of purchase for the following periods: Limited Lifetime Warranty Backed by a 20-year guarantee on ceramic parts. Five (5) years on all metal parts (excluding cast-iron parts). One (1) year on all cast-iron parts. One (1) year on cooking grates. Thirty (30) days on thermometers and felt gaskets.
Contents INTRODUCTION Kamado History ............................................................................ 5 The Primo Advantage ................................................................... 5 Safety and Maintenance ............................................................... 6 Standard Features ........................................................................ 7 GETTING STARTED Primo Assembly.......................................................................... ..
Introduction Kamado History The modern kamado-style grill is based on ancient Japanese technology used over 2000 years ago. Originally composed of clay, the kamado was typically built into the earth floor of pit homes—small houses built into the ground. By the early 1600‖s advancements in the kamado design and function included highend, portable kamados which attracted the attention of those in the elite and urban communities, and soon became common-place in their households.
Introduction Safety and Maintenance When transporting your grill, NEVER lift it by the hinge. Have at least two individuals hold the bottom and back of the grill. Lower it into your table or metal stand with one hand on the inside of the grill grasping the bottom vent. Primos should only be used outdoors in an area where there is adequate clearance for ventilation. Keep the space around your grill clear of hanging tree limbs or other flammable objects. Lighter fluid should never be used in a Primo.
Introduction Primo Assembly Resting the Primo in its final destination: This product is heavy and not easy to more. You must be careful when you move it to it‘s final resting destination. 2-3 people are recommended to move the outer shells. First remove all inside components and move the outer shell (lid and bottom) to the desired location. Do not attempt to loosen the bands or the hinge assembly.
Getting Started Primo Assembly (continued) WARNING: You should NEVER lift the grill from the hinge mechanism attached to the black bands. Lifting the cooker from the bands and hinge mechanism can result in personal injury and will void the warranty if damage occurs. If dropped, the ceramic will break. Once in place, the grill should be ready to go! If using in a wooden table you may adjust the position of the ceramic feet as needed. Make sure to use a proper sealant on the cypress or teak wood table.
First Use Natural Lump Charcoal For cooking purposes, charcoal comes in two different shapes: lump charcoal and briquettes. Lump charcoal is charcoal which has not been formed into briquettes. Briquettes are the pillow shaped little pieces of compressed ground charcoal. Always use lump charcoal in the Primo. Primo Grills and Smokers use a firebox to hold the charcoal. As the charcoal burns, the ash falls down into the bottom of the bowl. There isn't much room for a lot of ash.
First Use Prepare to Cook DETERMINE FIREBOX FILLING Half Firebox: Fill the firebox half way when preparing smaller amounts of food or when cooking at milder temperatures. Use the Primo firebox divider (sold separately) to cook on one small section of your grill. Full Firebox: Fill firebox to within four inches of the top. Use this for larger amounts of food, hotter cooking temperatures, or longer cooking times; i.e. slow-cooked ribs would require a full firebox.
First Use Lighting the Charcoal - Illustration With Firebox Divider Without Firebox Divider 11
First Use Vent Adjustment Guide Review the illustration below for approximate chimney and bottom vent settings for various food.
First Use Primo Preparation Time Guide The following meat temperatures are given as approximations. Experience is your best guide. For your safety, we recommend using a meat thermometer to ensure the quality and the proper safe temperature of your food. Low & Slow Cooking 225°F - 275°F Prime Rib Roast Chicken Wings Ribs (pork) Boston Butt (pulled pork) Roast (8-15 lbs.) Cooking at 325°F - 350°F Chicken (whole) Chicken (cut) Ham Turkey (whole, stuffed, 18 lbs.) Turkey (whole, stuffed, 12 lbs.
First Use Meat (Internal) Temperature Guide Ground Products Hamburger Beef, veal, lamb, pork Chicken, turkey 160°F 160°F 165°F Beef, Veal, Lamb Roasts & Steaks Medium-rare Medium Well-done 145°F 160°F 170°F Pork Chops, Roast, Ribs Medium Well-done Sausage fresh 160°F 170°F 160°F Poultry Chicken, whole & pieces Duck Turkey (un-stuffed) Whole Breast Dark meat Stuffing (cooked separately) 180°F 180°F 180°F 180°F 170°F 180°F 165°F Eggs Fried, poached Yolk & whites are firm Casseroles 160°F Sauces Cust
First Use First Cooking Experience 1st Primo Turkey Grill Temperature: 275°F - 300°F Place turkey, 10-15 lbs, on a Primo® Sitter (sold separately) and coat with your favorite spices. You may place your beverage of choice, herbs, or any flavored juices/sauces inside your sitter before setting your turkey upright. Retain temperatures of 275°F - 300°F until done. Use a meat thermometer for safe temperature of poultry. Raise the temperature to 500ºF in the last 20 minutes for a stronger roasting effect.
First Use First Cooking Experience (continued) 1st Primo Steak Grill Temperature: 500°F - 550°F About 30-40 minutes before cooking time, rub your favorite marinade into the steaks, and let them come to room temperature Grill the steaks for 3 minutes, flip and cook for an additional 3 minutes Close both tope and bottom vents and allow to cook to desired doneness Transfer steaks to a platter. Spread mushrooms over the tops of the steaks. Cover each equally with your choice of sauce.
First Use Chicken Tips Whole Roast Chicken Rub the complete outside of the chicken with olive oil, canola, vegetable oil, butter or mayonnaise. This helps to keep the meat from drying out as well as crisping the skin to an extent. Take your favorite BBQ rub or seasoning and sprinkle it liberally all over the chicken and don‘t forget under the wings and under the skin.
First Use Beef Tips Beef Brisket Undoubtedly, the hardest piece of meat to cook for most people, whether they are barbecuing it or cooking it in the kitchen on a stove. The key to this flavorful and delicious piece of meat is cooking time…a ‗long‘ time! The fibrous connective tissues (collagen) are tough and plentiful and need the time and right heat in order to break down and render a nice tender final product.
First Use Beef Brisket (continued) Take the meat directly from the refrigerator and put it on the grill. You will notice a small dip in the temperature gauge, but not to worry, your temp should get back to normal within a few minutes. Cold meat seems to ‗take on‘ smoke better than room temperature meat and it will give you a nice ―smoke ring‖, which is a coveted coup de gras for all barbecue cooks. The general rule of thumb for barbecuing a Brisket is 1½ - 2 hours per pound.
First Use Pork Tips Classic Pulled Pork 1 7-9 lb Pork Shoulder Boston Butt BBQ seasonings of your choice Grill set up for indirect cooking at 225°F - 250°F 3-4 fist size chunks of hickory/cherry wood or mix of both (optional) A good six hours before cooking (we prefer over night), trim any excess fat from the meat, a ¼" fat covering is plenty. Now, liberally sprinkle your BBQ seasoning all over the meat and 'rub' it in. Wrap in plastic and set it in the refrigerator until it's time to cook.
FAQ Regular Pork Spareribs and St. Louis Style Ribs The first step is to remove the skirt from the back (bone) side of the slab. Then determine where the bone ends are, this will give you a line to cut the brisket bone off, resulting in a St Louis style cut. Separate the brisket bone from the rib bones along this line. The membrane from the rib side is then removed.
First Use Regular Pork Spareribs and St. Louis Style Ribs (continued) The next phase is the last ―1‖ part. The ribs go back into the cooker for another hour, or until done. Sometimes this only takes 30 minutes, but a good close monitoring is best. You will be able to tell by the color, not too dark and not too light. Basting the ribs with BBQ sauce is optional. Take a brush and lightly coat the meaty side of the ribs with about 20 minutes of cooking time left.
FAQ Frequently Asked Questions Is it safe to use my Primo during all seasons? Yes. You can use your Primo year round. Primo Grills perform superbly in extremely hot or cold environments. Can I leave my Primo outside in the rain? Yes. The exterior shell of the Primo is protected with a lead-free porcelain glaze that is thermally bonded with the ceramic material for extra protection. However, we recommend the use of a Primo Grill cover to protect the metal parts of the grill.
FAQ Frequently Asked Questions How do I reduce the temperature quickly? Close the bottom slide door and the top vent completely. Keep them completely closed until you reach the cooking temperature; afterward readjust the slide door and the top vent to regulate the temperature. For extreme temperature reductions, open the lid for a few moments.
FAQ Frequently Asked Questions Do I need to clean the interior walls of the Primo®? No. You don‘t need to clean the interior walls of the Primo®...nor the inside. It is best to simply clean the cooking grates and remove the ashes only. You may clean the exterior glaze surface with warm water and regular dishwashing soap. Are Primo® Ceramic Shoes included with my Grill Table? Yes, ceramic shoes are included with each Primo Wood Table, but not with Primo Metal Carts.
Made in USA 3289 Montreal Industrial Way Tucker, Georgia 30084 770 492-3920
