Primo Grill Blogging
A bit back, I mentioned I got the Primo Junior Grill. This thing is awesome. I can vary the temperature from 150 degrees to 750 degrees and maintain it. I’ve used it as a smoker, a grill, and an oven. It is ready to go in ten minutes. I’ve done steaks, Boston butts, burgers, chicken, various veggies, smoked salmon, smoked sausage, bacon, and all manner of things.
It uses lump charcoal, which I’d never used before. The advantage being that you don’t have to wait for all the coals to turn gray. Just get your fire going, adjust the temperature and cook away. It’s very versatile. Some pics to make you go get lunch:
Sear a steak, no problem:
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| From New Grill |
Add some wood chips and lower the temperature for some smoking:
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| From New Grill |
Use expansion racks for further distance from firebox to slow roast (with a bit of smoke) some chicken:
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| From New Grill |
And some veggies:
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| From New Grill |
Plan on doing a pizza soon.
May 6th, 2011 at 12:33 pm
Glad I didn’t read this till AFTER I was sitting down to lunch…
May 6th, 2011 at 2:16 pm
Everything looks tasty!
May 6th, 2011 at 2:22 pm
How well would this work with regular charcoal or with wood? I prefer cookers that are fuel-versatile.
May 6th, 2011 at 2:27 pm
When you say you can vary the temperature, is there like a dial or do you mean you can adjust the amount of charcoal in it?
If the former, how does it work? I would have thought charcoal is either burning or not burning.
May 6th, 2011 at 2:39 pm
do not use regular charcoal, says so in the manual.
SD, there are adjustable vents at the bottom and a chimney at top. You can close and open both. You just let it get to the desired temp and then adjust the vents. Even has vent diagrams for different temperatures.
May 6th, 2011 at 2:54 pm
Your grill looks great…and countertops. But that steak looks thin enough to be from the 1st Carter Administration.
May 6th, 2011 at 3:08 pm
Ah, neat idea on the designers part!
May 6th, 2011 at 4:01 pm
Did you check out the stoker?
May 6th, 2011 at 4:13 pm
Pizza on the grill is awesome! I highly recommend making your own dough for it too…and making individual sized pizzas just for ease of getting them on and off the grill. Now I’m going to whore myself out and link to how I did pizza on the grill on my own blog: http://texasthreeg.blogspot.com/2011/04/pizza-on-grill.html
May 6th, 2011 at 9:42 pm
Looks like it does a great job of cooking but $700 it seems kind of steep. I wonder how much of a project it would be to build something similar out of two stoneware pots or something. Great post!
May 7th, 2011 at 1:46 am
Wow, that steak is really rare. I would send that back to the kitchen and tell them to cook it until it stopped mooing. (Not a fan of bloody meat)
May 7th, 2011 at 7:00 pm
Can you make your own charcoal? Would rather not have to find a special brand to use all the time.
May 7th, 2011 at 8:13 pm
Bryan, it’s not so special charcoal anymore, it’s pretty easy to find. Making charcoal is only iron-age tech, but it’s easier to buy.
Those briquettes that you are use to are made of coal and sawdust,
May 7th, 2011 at 10:51 pm
I’ve a Big Green Egg. Turkey cooked in it using something like this as a support is better than any I’ve ever seen come out of an oven. Nice flavor and moist all the way through.
I use a digital thermometer so there is little risk of over or under cooking it.
May 7th, 2011 at 10:54 pm
Oops! The link to the support was missing.
May 8th, 2011 at 2:13 am
VERY nice- Um… can I trade my sushi for the steak? Please??? 🙂
May 8th, 2011 at 6:31 pm
Robert, I saw a pit at Fred Meyer, our local Kroger outlet, the other day. It has a side burner, a propane grill AND a charcoal half-barrel smoker, all on the same chassis. Was $300.
Standard, those coal-slack “solid fuel” briquettes are standard in merrie olde englande, but here it’s all wood-product.
May 8th, 2011 at 11:29 pm
I didn’t realize they were ready to use in 10 minutes. Cool.