I bought a Primo XL oval 400 last month. Haven’t had a chance to use it yet. Work schedule sucks LMFAO. Thank you for the video.

I did light mine up as same as this method, exept i start in the middle, seems to work very well, and the same in this video, it is roughly temperature stable in an hour, very nice video

Some things i agree. Some things i dont.. putting wood and letting it burn at higher temps is better. Less chance of dirty smoake.. banking coal to one side and building an indirect setup on the opposite side with the protein would produce even temps and consistent smoak also you could add wood as needed throughout a longer cook.. just my 2 cents

What kind of stain did you use on the wood? I got a Primo grill and would like that same color.

Possible to use extention racks for ribs while smoking brisket below? Any concern of maintaining temps or rib drippings on brisket?

what are the oval grill grate sizes and what are prices

When lighting one side like that does it create a hot spot on that one side? I have normally started a small spot on each side... But looking for improvements... May give this way a try.

@leonsugarfoot5441

6 жыл бұрын

T B yes, it does create hotspots. I'm doing it as I type and the left side where I lit the fire is 252 and the right is 223. Taking a long time to equalize and I'm cooking two butts so I don't want them finishing at substantially different times.

@davidgee4601

10 ай бұрын

@@leonsugarfoot5441 wondering if that might be a good set up for brisket with the point being on the hot side

Is it true that when cooking low and slow with charcoal igniting constantly over a 5 hour cook puts a creosote and acidic smoke on the food . many grilling tutorials agree with this but it goes on as a way to control the temperature. Why .

@jpetitt5

3 жыл бұрын

I would say no. When you are using lump charcoal you don’t have this issue bc it does not have the chemicals that briquette charcoal has. I use the primo lump charcoal this way and never have nasty smoke taste in my food.

I've been looking to an answer for this for months. All books and videos about grilling say not to grill over charcoal that is still black and doesn't have a coating of ash on it because the charcoal smoke will produce off flavors. So if you fill up a primo with charcoal intending to do a 10-12 hour brikset, aren't you cooking mostly over charcoal that doesn't yet have a coating of ash over it? I'm assuming here that since you close the lid, not all of the coals have been consumed. Thanks.

@curtsytoneptune1219

6 жыл бұрын

Johnny Khomlately good question but there is a difference between heat bead briquettes and lump charcoal. Can grill over black lump charcoal all day long. Some people say you shouldn’t grill over heat beads that haven’t been cooked off to a grey ash but in something like the WSM we do this all the time with the minion or snake method and it is 100% fine. Dont stress and just BBQ! You really want to keep white smoke off your meats as that leaves the creosote layer that’s carcinogenic and tastes horrible. Thin blue line all the way.

@steveterry7981

6 жыл бұрын

This applies to two different charcoals. This method is fine with lump. Further that advice is for grilling, not smoking.

I tried that foil method and it caught on fire and I had to get it out of my grill. I used chips, made a packet, and poked holes in it. It didn't last but a few minutes. Any suggestions anyone?

@MRBOBDUDESIR

18 күн бұрын

Western 500 Cubic inch Hickory BBQ Cooking Wood Chunks, 1 Box. Walmart

What size - is it L or XL?

@simmo5071

2 жыл бұрын

XL it looks just like mine and I love it!

Shat size primo is that

@kevindowner766

2 жыл бұрын

Xl