Thank you ! I just seasoned my Primo Round Kamado grill and man that temperature gets hot really fast . Took a long time to bring it back down . So I will try your tips this weekend when I will be cooking and searing steaks , burgers and hotdogs . I already know all my neighbors are going to smell it ! 😁 They all came by wondering what was cooking . 😂 Nothing yet ! Weekend the party is on . Thanks again , Buddy !

@PrimogrillOfficial

9 ай бұрын

awesome! Let us know how it goes!

What about the bottom vent? Open, closed, partially?

@PrimogrillOfficial

7 жыл бұрын

During the lighting process both the top and bottom vent are fully open to allow sufficient oxygen flow to fuel the fire.

@Hondamaker

7 жыл бұрын

OK, thanks!

Follow these steps (for low smoking temps) and you’ll be near 300 in no time.

Two small questions: 1. Do we have to wait for charcoal to be white before we cook food? 2. How do you remove old charcoal after cooking? Thanks

@PrimogrillOfficial

7 жыл бұрын

You do not want lump charcoal to turn white like briquettes. This means the lump is exhausted. You can stir the lump charcoal to knock off the ashes, add some fresh and light it. It is best to remove the ash through the bottom vent door with an ash tool to maintain proper airflow.

Does the large round primo perform any different than the oval

@PrimogrillOfficial

Жыл бұрын

The Primo round is a great ceramic grill as well. The oval has a few more versatile features such as it allows for a two zone cook, as well as more space on your grill!

@michaelheiss4456

9 ай бұрын

I'm more than satisfied with my Round Kamado . And the stand makes it easy to maneuver it and put it back away when finished . Excellent Grills ! And the self cleaning at high temperature is awesome . Then scoop out the ashes .