Primo Water PG00773 User manual

Dome
Reversible
Cooking Grates
Top Air Control
Thermometer
Ceramic
Retainer Clips
Fire Box
Fire Bo
x
Divider
Base
Fire Grate
Lower
Air Control
Quick Start Guide
Cooking Configurations
GRILLING & SEARING
Direct Cooking
Use this configuration for
grilling meat such as steaks,
chicken breasts, or any
foods that benefit from
cooking directly over the
charcoal fire.
BAKING, ROASTING
& SMOKING
Indirect Cooking
Use this configuration for
indirect cooking such as an
oven or smoker. Cook at low
to medium temps for baking
pizza or smoking meat.
one zone
one zone
GRILLING & ROASTING
Direct & Indirect Cooking
Use direct and indirect
cooking zones to grill meat
on the direct side, while
roasting tender foods like
seafood & vegetables on
the indirect side.
two zones
(Heat deectors/racks required)

Cooking Instructions
Lighting
1. Build a mound of natural lump
charcoal. Use a full fire box of
charcoal for smoking and searing
temperatures or half a fire box of
charcoal for two-zone cooking.
2. Light the charcoal with a fire
starter cube or two. You can also
use a chimney starter or electric
starter. Leave the dome open.
3. Wait 5-10 minutes for the
charcoal to build a small bed of
embers.
4. Close the dome, then fully
open the draft door and the top
vent by sliding the top disk all
the way to the right.
Adjust the air flow as needed as
the temperature rises to reach
your target temperature. For
grilling, you can set the draft
door to fully open and regulate
the temperature with the top
vent. For roasting set the draft
to one-third open.
full rebox half full rebox
lower draft door fully open open top vent
Charcoal can be relight 2-3 times for multiple cookings. Use
the ash tool to stir the used charcoal, so the ashes will drop
through the fire grate. Add 30% new charcoal to the existing
charcoal and build a new mound. This works well for roasting
and grilling temperatures.
You can’t have too much charcoal, but you can have
too little.
NEVER use lighter fluid or any other combustible liquid
to light the charcoal. It will be absorbed by the ceramics and
impart a fuel taste to your food.
LIGHTING TIPS
1. When you are 25°F (14°C) from
your target temperature, close the
top vent down to one-third open.
2. Wait 1-2 minutes then increase
or decrease the air flow of the
top vent in ¼"increments to reg-
ulate the temperature. A¼"can
change the temperature up or
down by as much as 25°F (14°C).
1. For low temperature cooking,
225°F (107°C), start with a very
small fire in one area of
the charcoal
2. Close the dome after 5
minutes with the draft door
and top vent fully open. Allow
the temperature to come up
slowly and when it reaches
200°F (93°C), set the draft door
to position 3, set the precision
control top to position 3. Adjust
the vent controls as needed to
maintain target temperature.
Temperature control
It’s very easy to raise
the temperature, but
very dicult to lower
it. For low temperatures,
allow it to rise slowly.
Low temp cooking/smoking
shown with charcoal divider
lower draft door at position 3

Always rest meat after cooking
During the cooking process, the natural juices in the meat are forced to the center. Resting meat after
it is removed from the grill gives the juices time to redistribute more evenly throughout the meat, and
reduces the amount of bleeding when it is cut. Allow beef, lamb, poultry, and pork to rest on a plate
and cover loosely with aluminum foil. The larger the cut the longer the rest. For example, a steak should
be rested 3-5 minutes, while a whole turkey should rest for 20-30 minutes.
Extra-rare 115-120 o F 46-49 o C
Rare 125-130 o F 52-55 o C
Medium-rare 130-140 o F 55-60 o C
Medium 140-150 o F 60-65 o C
Medium-well 150-155 o F 65-69 o C
Well-done 160 o F+ 71o C+
Beef, veal & lamb
(roasts, steaks)
140-160 o F 60-71 o C+
160 o F+ 71 o C+
140-160 o F 60-71 o C+
Beef, veal &
lamb (ground)
Poultry (whole,
or pieces)
Pork (chops,
ground, roast,
steaks)
Medium-
Well done
Well done
Medium-
Well done
Seafood (fish,
crab, lobster,
shrimp)
Cook until the meat is opaque & firm
Internal Temperature Guide
The USDA recommended internal temperature for chops, roasts, & steaks
is 145 o F+ (63o C). Internal temperature for ground meat is 160 o F+ (71o C).