Primo Water OVAL XL User manual

* * * 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: 770.729.1110
FAX: [phone]
www.primogrill.com
All rights reserved. No part of this publication may be reproduced or
transmitted in any form or by any means, electronic or mechanical,
including photocopying, recording or any information storage or
retrieval system, without written permission from the publisher.
For information please contact us at [e-mail]
MANUFACTURED IN THE USA

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.
SPECIFICATIONS OVAL XL OVAL JR KAMADO
Weight 200 lbs 95 lbs 150 lbs
Cooking Surface 400 sq/in 210 sq/in 280 sq/in
Rack Extensions up to 680 sq/in up to 360 sq/in N/A

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:
Twenty (20) years for all ceramic parts
Five (5) years for all metal parts (excluding cast-iron parts)
One (1) year for all cast-iron parts
Thirty (30) days on thermometers and felt gaskets
This warranty shall be limited to the repair or replacement of any part (s) which, under
normal use, Primo determines, after reasonable examination, to be defective. In order to
invoke this Warranty, Purchaser shall send photos of defective parts to:
ATTN: WARRANTY
Primo Grills and Smokers
3289 Montreal Industrial Way
Tucker, GA 30084
Or email: [e-mail]
Primo shall replace parts found defective as provided above with equivalent parts and
shall ship such parts at the Purchaser‘s expense to the Purchaser‘s designated shipping
address.
THIS LIMITED WARRANTY SHALL NOT COVER THE FOLLOWING:
Any damage, failure, or operating difficulties caused by accident, abuse, misuse,
alteration, misapplication, vandalism, improper installation or improper maintenance;
cracks or chips in the exterior glazing after delivery to an authorized Primo dealer or
distributor; damage or failure caused by tampering with or altering the original Primo
design, except when directed or authorized by CCT; damage or failure caused by
Purchaser‘s failure to follow federal, national, state, city or county building and fire codes.
TO THE MAXIMUM EXTENT PROVIDED BY STATE AND FEDERAL LAW, THIS
LIMITED LIFETIME WARRANTY IS IN LIEU OF ALL OTHER WARRANTIES,
EXPRESS OR IMPLIED, AND SPECIFICALLY EXCLUDES THE FOLLOWING:
WARRANTY TO ANYONE OTHER THAN THE ORIGINAL
PURCHASER;
WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A
PARTICULAR PURPOSE;
ANY AND ALL LIABILITY FOR INCIDENTAL, SPECIAL OR
CONSEQUENCIAL DAMAGES, EXCEPT WHERE SUCH EXCLUSION
IS EXPRESSLY PROHIBITED BY LAWS OF THE STATE OR THE
ORIGINAL PURCHASER’S RESIDENCE.

Contents
INTRODUCTION
Greetings ......................................................................................6
Kamado History............................................................................7
The Primo Advantage...................................................................7
Safety and Maintenance...............................................................8
Standard Features........................................................................9
Accessories ................................................................................10
GETTING STARTED
Primo Assembly..........................................................................13
FIRST USE
Natural Lump Charcoal ..............................................................15
Prepare to Cook .........................................................................16
Lighting the Coal.........................................................................17
Temperature Control: Vent Adjustment Guide ...........................18
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 .......................................29

Greetings
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
introduction. I‘m not associated with the company, I don‘t know the
difference between North Carolina and Kansas City barbecue, and until
very recently I thought of grilling as strictly a ―guy thing,‖ like
understanding fantasy football or not asking for directions.
Primo® changed all that. It isn‘t just the look and feel of the thing,
although the simple lines and the heavy ceramic heft have grown on
me, like a piece of art that is both prosaic and exotic. I love introducing
my friends to the Primo® by having them just lift the dome –all that
weight in your hand, yet balanced and manageable because of the
clever engineering of the hinge –then let it close, and the dome stops
with a satisfying thump, decisive and secure, on the felt gasket. Right
away the serious heft of the Primo® lets you know you‘ve left the land
of ―Webers‖ far behind.
But I‘m not a Primo fan because it looks good. I‘m a fan because Primo
makes me look good. Even for a grill novice like me, the Primo method
of grilling/smoking makes it easy to cook everything from perfectly flash
-seared tuna to 20-hour low & slow genuine barbecue, succulent,
smoky and falling-off-the-bone tender. I‘ve always been a serious chef
inside my kitchen; Primo lets me take my culinary adventures outdoors
and it has become my partner-in-creation, inspiring me to try everything
from grilled pizza to cold-smoked cheese; from sour dough bread to (I
kid you not) fried eggs for breakfast. Why stop with burgers when the
Primo beckons me to ever new possibilities? It is a cooking phenom!
And then there‘s the big secret that Primo has let me in on after all
those years: Grilling and smoking isn‘t hard (so much for the ―mystery
on the deck!‖); in fact, it‘s really fun. Perhaps this is why I‘ve become
such a Primo fan. It‘s just fun to use.
In this over-hyped world, where gizmos and gadgets are hawked 24/7,
it‘s rare to come across a product, and a company, that is actually
better than it claims to be. The guys at Primo have made an amazing
product. They stand behind it with integrity, and with pride. Get to know
your Primo, and you‘ll understand why.
Happy Grilling!
Maria Nation - Massachusetts (aka Grill Girll on the Primo Forum)
From Maria Nation, Massachusetts
Primo Owner!
6

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 high-
end, portable kamados which attracted the attention of those in the elite
and urban communities, and soon became common-place in their
households.
By literal translation, the word ―kamado‖ in Japanese means ―oven‖,
―stove‖, or ―kitchen‖. But it represents more than just perfection in
functional design and exquisite, flavorful food. Historically, the kamado
was and still is a symbol of family and home.
The Primo Advantage
Primo combines the concept of traditional kamado-style (round)
cookers, and charcoal grills with an innovative design, premium quality
ceramic materials, and a sophisticated, modern look, creating a best in
class, all-in -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.
Ceramic Composition. Primo uses only the highest quality ceramic for
increased efficiency and durability. Meals prepare faster while moisture
and flavor remain locked inside, leaving food juicy and tender, not dry.
And the outer surface stays at a safe, warm-to-the-touch temperature.
Oval Shape. But it‘s the versatility of our patented Primo Oval™ shape
that really sets us apart. Enjoy more features and options such as
reversible cooking grids, rack extensions* to increase total cooking
surface, or a drip pan rack* to catch meat juices. Add a firebox divider*
and cook directly over the heat on one side and smoke on the other.
We hope you enjoy your new Primo. Bon appétit!
*optional accessory
Introduction
7

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 ade-
quate 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. 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.
For safe use on wooden tables or any surfaces other than a metal
stand, always set your Primo on the ceramic feet provided with the
grill.
The constant opening and closing of the grill may cause tension in
the hinge over time. Make sure to lubricate the moving parts inside
the hinge at least twice a year to keep the mechanism operating
smoothly.
To ensure your lid stays securely held by the hinge bands, fre-
quently check and tighten the band bolts using an open end
wrench.
It‘s important to always take caution when opening the grill after the
top and bottom vents have been completely closed to extinguish
the fire. In this state the hot coals are suffocated of oxygen and a
rush of air could cause a flashback. Lift the lid only slightly at first
to allow built up heat and steam to escape. Then proceed.
When fueled with natural lump charcoal, Primos produce very little
ASH. However, allowing your Primo to accumulate too much ex-
cess ash in the ash trap will suffocate the charcoal and impede air
flow. Occasionally check the ash trap and remove excess ash with
the recommended Primo ash tool by simply raking the cooled re-
mains out of the bottom vent door and into a receptacle for dis-
posal.
Unlike metal grills, a Primo‘s ceramic body won‘t scald the skin if
briefly touched when hot. However, as with any HOT item, be sure
to use caution when cooking and keep children away.
Primos are self CLEANING. Simply heat your grill to around 500 ºF
to incinerate food and other debris within the grill. When neces-
sary, use a non-abrasive tool to clean the cooking grids. Never use
overly abrasive instruments to clean the grids as this will remove
the porcelain finish that helps keep food from sticking. For the grills
outer surface, use a damp cloth to wipe away dust as needed.
8

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
True Precision Temperature Gauge
Heat Safe Ceramic Feet
Hands-Free, Auto Locking Hinge System
Cool–Touch, Ergonomic Handle
Insulating Felt Gasket
Quick–Clean, Porcelain Coated Cooking Grids
20-Year Warranty
Introduction
9

Accessories
Introduction
10
Upper Racks
Firebox Divider
Lower Racks
Pizza Baking Stone
Grill Lifter
Ash Tool
V Rib Rack
Remote Thermometer
Chicken/Turkey Sitter
Lump Charcoal
Grill Cover
Heat Deflector Plates
QuickLights
Cradle w/stainless steel sides
table (featured with Oval Jr.)
Cradle w/wood side tables
(featured with Kamado)
Cypress Table
(featured w/Oval Jr.)

Accessories (continued)
Cypress Curve Table: The elegant Primo curve and compact table is
made from unfinished cypress wood and make the perfect addition to
your grill and smoker.
Cypress Compact Table: The Primo compact table, made from
unfinished cypress wood, is ideal for smaller decks and backyards.
Cart: Need to conserve on space? Then place your Primo in a cart with
heavy duty locking casters. 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. Prepare food directly above the hot coal on one side of the
grill, then move it to the other side of the grill to finish cooking using the
indirect heat of the coal.
Upper Racks: The Upper rack accessory allows you to expand the total
cooking surface in a Primo Grill and Smoker. Use two in your Primo
Oval Junior to increase the total cooking surface from 210 sq/in to 360
sq/in or use two in your Primo Oval XL to increase the total cooking
surface from 400 sq/in to 680 sq/in. You can use one in the Primo
Kamado to extend its total cooking surface by 145 sq/in. The upper
racks are also great for creating a multi-tiered cooking environment.
Prepare more food in less time or cook different items at the same time.
Lower Racks: The lower drip pan racks are designed to accommodate
most drip pans to prevent drippings from falling into the coal. Simply
place any foil pan on the racks and collect the drippings. Use just one
lower rack with your Primo firebox divider for simultaneous direct/
indirect cooking or use both lower racks with the Primo ceramic Heat
Deflector Plates for baking, smoking and indirect cooking.
Heat Deflector Plates: Whether you‘re slow-roasting a turkey, baking
chocolate chip cookies or smoking salmon, the Primo® ceramic Heat
Deflector Plates will truly enrich your indirect cooking experience on a
Primo Grill and Smoker. Set both d-shaped plates side-by-side on your
Lower Drip Pan Racks to quickly and easily transform the entire grill
into an oven or low temperature smoker. The d-plates are available in
two sizes to fit the Primo Oval XL and Oval Junior grills.
Grill Lifter: Use the Primo Grill Lifter to safely and easily lift hot cooking
grids, Lower Drip-Pan Racks and Upper Extended Cooking Racks to
and from the grill.
Getting Started
11

Accessories (continued)
Pizza/Baking Stone: Try your hand at crispy pizzas, chewy cookies,
fresh baked bread, and more all in the comfort of your backyard with a
Primo Pizza/Baking Stone. This is the only ceramic baking stone coated
with a non-stick, porcelain-glaze finish for easy clean-up and is avail-
able in two sizes to fit any grill.
Chicken and Turkey Sitters: Fill the chicken and turkey sitters with beer,
wine, apple juice or other liquids, add spices, place your poultry on top
and enjoy the flavor.
V-Rib/Roast Rack: The V-shaped Rib/Roast rack works in the upright
position for large pieces of meat such as roasts, chicken and turkey. In
the inverted position it can also be used to hold up to 6 racks of ribs.
Ash Tool: The ash tool is useful for raking ashes out of the bottom vent
door of the grill as well as stirring hot coal in the firebox.
Primo Natural Lump Charcoal: Primo‘s 20 lb bag of 100%All-Natural
Lump Charcoal is the premium choice fuel for grills and smokers. This
special blend of charcoal is free of tars and other harmful chemicals. It
weighs less, lights faster, and burns hotter and longer than standard
briquettes. When used in a Primo, a single load can be reused several
times and when cooking low and slow, it can burn for up to 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.
QuickLights (Fire Starters): Use Primo matchstick Quicklights to quickly
start your fire. Simply strike the tip against the lighting strip, wedge one
or two in the coal, and close the lid with both top and bottom vents open
and you‘re ready to cook in just a few short minutes.
Digital Remote Thermometer: With the Primo digital remote thermome-
ter you can remotely monitor the grill dome temperature and the internal
temperature of your meat at the same time. Simply place one heat-
resistant probe wire inside the grill and insert the other probe 6" into
meat. The wireless receiver beeps and flashes when meat or grill tem-
peratures exceed your programmed settings. Features also include a
count-up and count-down timer, LCD screen with a back light for use at
night, belt clip, grill rack clip and built in stand.
Grill Covers: Primo also offers covers in various sizes made to fit each
grill in either a table or metal stand. These heavy-duty covers protect
your grill from moisture and the elements
Introduction
12

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.
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. Placing this unit in a
metal stand or wood table will demand good
handling and many hands to do the work prop-
erly. Any mishandling will not be covered under
the warranty.
Firebox placement:
Your Oval firebox is manufactured as a one
piece unit. Notice the air vent in the front.
―Carefully‖ place the firebox inside the Oval
bottom with the vent holes aligning with the air
control vent of the Oval bottom. This is impor-
tant for proper air flow to your unit.
Placing the inside components:
Find the ceramic bottom plate and place into
the bottom of the firebox. The ceramic plate
puzzles into the base of the firebox with the
plate surface facing upward. Next, place the
bottom grate at the mid-base of the firebox with
the divider slots facing upward. These slots are
going to secure the Oval firebox divider which
is sold separately as an accessory.
Securing the screws of the band assembly:
Our factory ships units pre-assembled, but for
your benefit, please ensure that the screws are
tight at all times. Bent screws is a good sign,
but may loosen after some period of time. From
the heat, your bands may expand over time
and reduce it‘s ability to fit tightly on your
Primo. Check periodically and tighten as
needed.
Introduction
13

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.
14

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.
Lump charcoal produces low amounts of ash and will burn at whatever
rate and temperature that you allow it to. It also tends to burn hotter
and light faster than briquettes.
The Process
Natural Lump Charcoal comes from partially burning wood or heating
wood without the use of oxygen. In doing so, this charred wood
becomes carbon. During the process of making charcoal, volatile
compounds in the wood (water, hydrogen, methane and tars) pass off
as vapors into the air, and the carbon is converted into charcoal.
The Properties
Since Charcoal is pure wood carbon, it weights much less than its
original state. It is also free of tars (which can contain carcinogenic
compounds, like benzo-a-pyrene). Unlike charcoal briquettes, which
contain different chemicals, natural charcoal is 100% carbon.
Types of Lump Charcoal
There are 2 types of charcoal: the first type comes from natural wood
which has been cut and made into charcoal. This is as natural as you
can get. The wood comes from trees, branches and scrap pieces from
saw mills. The second type comes from using processed scrap wood
and tuning it into charcoal. Processed scrap wood tends to burn faster
since its density is less than natural. This is because there is less
moisture in the wood at the time it is transformed into charcoal.
Lighting Lump Charcoal
Never use starter fluid! It will give an undesirable flavor to your food,
absorb into the ceramic and void the warranty. There are many other
ways to light lump charcoal. You can use paraffin fireplace starter
blocks (Primo recommended), electric starters, propane sticks, weed
burners, propane torches, MAP gas torches or Chimney starters.
First Use
15

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.
FILL FIREBOX WITH LUMP CHARCOAL
Only use pure lump charcoal. No briquettes! Sprinkle in smoking woods
(fruit wood, hickory, etc) for flavor if desired. Fill the firebox either half
way or fully with lump charcoal.
REMOVE ASH AND DEBRIS (after the first use if needed)
Use the ash rake to ―stir‖ the coal from your prior cooks to remove ash
from the leftover coal in the firebox (it naturally falls to the bottom of the
grill). Then use the ash rake to scoop ash out of the lower vent. Cold
ash and debris make great compost for gardens.
FULLY OPEN TOP AND BOTTOM VENTS
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. You may also use a starter chimney or, if monitored
closely, an electric fire starter.
CLOSE THE LID
Be sure the fire has started and the top and bottom vents are fully open.
INSERT RACKS
Wait a few minutes, open the lid and reinsert the cooking racks. Then
close the lid again.
MONITOR THERMOMETER
Watch the thermometer. Once the grill approaches the desired
temperature, partially close the vents to maintain that temperature.
Warning: Take caution when opening the lid. In rare instances, the burning coal may be
severely deprived of oxygen and could cause a fireball. To avoid this, always crack the
lid and pause before opening fully, allowing oxygen to reach the coal
16

Lighting the Charcoal - Illustration
First Use
17
With Firebox Divider Without Firebox Divider

First Use
Vent Adjustment Guide
Review the illustration below for approximate chimney and bottom vent
settings for various food.
18

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.
Helpful Hint: The Boston Butt Roast is the cut of choice for pulled pork
barbecue since it‘s marbled with enough fat to keep the meat moist
while cooking.
Substitutes: Pork picnic roast or pork center cut loin roast (lower in fat;
roast at a lower temperature and avoid overcooking) 2 hours per pound
at 225 degrees is a good rule of thumb. Remember this is for the indi-
vidual piece of meat not the total weight. Two 5 pound butts (10 pounds
total) should cook in about 10 hours as long as there is some separa-
tion on the grill.
First Use
19
Low & Slow Cooking 225°F - 275°F
Prime Rib Roast 2.5 - 3 hours
Chicken Wings 60 - 70 minutes
Ribs (pork) 3 - 4 hours
Boston Butt (pulled pork) 9+ hours
Roast (8-15 lbs.) 2 - 4 hours
Cooking at 325°F - 350°F
Chicken (whole) 60 - 80 minutes
Chicken (cut) 30 - 45 minutes
Ham 2 - 5 hours
Turkey (whole, stuffed, 18 lbs.) 3 - 4 hours
Turkey (whole, stuffed, 12 lbs.) 2 - 3 hours
Shrimp 5 - 8 minutes
Pork Tenderloins 20 - 30 minutes
Leg of Lamb 3 - 4 hours
Fish 15 - 20 minutes
Searing Temperatures 500°F - 550°F
Steak 6 minutes
Hamburgers 6 -10 minutes
Pork Chops (2‖ thick) 6 minutes
London Broil (2lb) 6 - 15 minutes

First Use
Meat (Internal) Temperature Guide
20
Ground Products
Hamburger
Beef, veal, lamb, pork
Chicken, turkey
160°F
160°F
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 & pieces
Duck
180°F
180°F
Turkey (un-stuffed)
Whole
180°F
180°F
Breast 170°F
Dark meat 180°F
Stuffing (cooked separately) 165°F
Eggs Fried, poached
Yolk & whites are firm
Casseroles 160°F
Sauces
Custards 160°F