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Primo Water OVAL XL Owner's Manual

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  • Page 2 * * * 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 OFFICE: 770.729.1110 FAX: 770.729.1111 www.primogrill.com All rights reserved.
  • Page 3 CONGRATULATIONS We appreciate your choice of a Primo Grill and Smoker. Properly setup and maintained, your Primo should provide years of worry-free outdoor cooking pleasure. It‘s important that you follow each step in this guide carefully to insure proper use and maintenance.
  • Page 4 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:...

  • Page 5: Table Of Contents

    Preparation Temperature/Time Guide ........19 Meat Temperature Guide ............20 First Cooking Experience ............21 1st Primo Turkey, Chicken, Burger, Fish ......21 1st Primo Steak, Rib Roast, Ribs, Vegetable .....22 Chicken Tips…………………………………………………………23 Beef Tips……………………………………………………………..24 Pork Tips……………………………………………………………..26 FREQUENTLY ASKED QUESTIONS...

  • Page 6: Greetings

    Greetings Primo Owner! If you‘re at all like me or the many Primo-istas I‘ve met in the last year, your new grill is going to change your life; or at least the hours of your life that you spend at the grill! Let me tell you right off the bat that I‘m an odd choice to be writing this...

  • Page 7: Kamado History

    -one cooking machine. What makes a Primo better than other ceramic grills and smokers on the market today? The key is in the composition and patented oval shape.

  • Page 8: Safety And Maintenance

    Keep the space around your grill clear of hanging tree limbs or other flammable objects. Lighter fluid should never be used in a Primo. For best results, use Primo natural lump charcoal, which is free of tars and other harmful chemicals, so it won‘t compromise the taste of your food.

  • Page 9: Standard Features

    Introduction Standard Features and Components All Primo Grills and Smokers are composed of a premium grade ceramic blend and coated with a protective, lead-free, scratch resistant porcelain glaze. Additional standard features include: Stainless-Steel Bottom Vent Door Cast-Iron Chimney Top Vent...

  • Page 10: Accessories

    Introduction Accessories Upper Racks Firebox Divider Cypress Table (featured w/Oval Jr.) Cradle w/wood side tables Lower Racks (featured with Kamado) Pizza Baking Stone Heat Deflector Plates Cradle w/stainless steel sides table (featured with Oval Jr.) Grill Lifter Remote Thermometer Chicken/Turkey Sitter Ash Tool Grill Cover Lump Charcoal...

  • Page 11: Getting Started

    The cart has stationary stainless-steel side tables for convenience during cooking. Firebox Divider: Use the cast iron firebox divider in a Primo Oval XL or Oval Junior as the perfect solution for cooking direct and indirect at the same time.
  • Page 12 36 hours. With average use, a 20 lb bag can last up to 35 cooks. Cook with Primo natural lump charcoal alone or in combination with your favorite sea- soned wood for a great smoky flavor.

  • Page 13: Primo Assembly

    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 recom- mended to move the outer shells.

  • Page 14: Getting Started Primo 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.

  • Page 15: First Use

    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.

  • Page 16: Prepare To Cook

    Doing so allows air flow to the coal when first starting the grill. LIGHT THE CHARCOAL For ½ a firebox, bury one or two starter sticks (Primo® Quick Lights are recommended) halfway down in the charcoal. For a full firebox, use two or three sticks.

  • Page 17: Lighting The Coal

    First Use Lighting the Charcoal - Illustration With Firebox Divider Without Firebox Divider...

  • Page 18: Temperature Control: Vent Adjustment Guide

    First Use Vent Adjustment Guide Review the illustration below for approximate chimney and bottom vent settings for various food.

  • Page 19: Preparation Temperature/Time Guide

    First Use Primo Preparation Time Guide The following meat temperatures are given as approximations. Experi- ence 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.

  • Page 20: Meat Temperature Guide

    First Use Meat (Internal) Temperature Guide Ground Products Hamburger 160°F Beef, veal, lamb, pork 160°F Chicken, turkey 165°F Beef, Veal, Lamb Roasts & Steaks Medium-rare 145°F Medium 160°F Well-done 170°F Pork Chops, Roast, Ribs Medium 160°F Well-done 170°F Sausage fresh 160°F Poultry Chicken, whole &...

  • Page 21: 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 be- fore setting your turkey upright.

  • Page 22: 1St Primo Steak, Rib Roast, Ribs, Vegetable

    1st Primo Rib Roast Grill Temperature: 450°F Place your rib roast on a Primo v-rib roast rack and cook for approximately 35 minutes for a 6lb roast. If using the Primo Oval XL, use the Primo firebox divider and cook indirectly Reduce grill temperature to 300°F...

  • Page 23: Chicken Tips

    First Use Chicken Tips Whole Roast Chicken Rub the complete outside of the chicken with olive oil, canola, vegeta- ble 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 for- get under the wings and under the skin.

  • Page 24: Beef Tips

    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.
  • Page 25 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‘...

  • Page 26: Pork Tips

    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"...
  • Page 27 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.
  • Page 28 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.

  • Page 29: Frequently Asked Questions

    Primo. How do I get a whole bed of coal to burn? You don't. With the Primo you don't use the old fashioned ―let all the charcoal turn grey‖ system. Simply watch the thermometer, and depending on what you are cooking, adjust the vents to achieve optimum temperature.
  • Page 30 Can I Cook With The Lid Open? No. If you cook with the lid open you are losing all the cooking characteristics of your Primo® and all the benefits of cooking with a ceramic grill. In the end, you will wind up with dried-out food.
  • Page 31 Can I use the Primo® on a wood deck? Yes. If you plan to put your Primo® on a wood deck, table or outdoor kitchen, use the ceramic shoes provided with the grill. Visit www.primogrill.com for dimensions of all our models to use if building your unit into an outdoor kitchen.
  • Page 32 Primo Grills and Smokers 3289 Montreal Industrial Way Tucker, GA 30084 Office: 770.729.1110 Fax: 770.729.1111...

This manual is also suitable for:

KamadoOval jr771

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