If you're new to ceramic grills or a new Primo owner, a Primo Ceramic Grill is one of the most versatile outdoor cookers in the world. You can use it as a grill, an oven, a roaster, or a smoker with a simple adjustment to the air flow and cooking configuration. Here is an overview of our grills and the basics for using and enjoying our ceramic grills.
Primo Ceramic Grills can be used as a grill, an oven, a roaster, or a smoker.
Grilling & Searing
Use this configuration for grilling meat such as steaks, chicken breasts, or any foods that benefit from cooking directly over the charcoal fire.
Grilling & Roasting
Use direct and indirect cooking zones to grill meat on the direct side, while roasting tender foods like seafood and vegetables on the indirect side.
Baking, Roasting & Smoking
Use this configuration for indirect cooking such as an oven or smoker. Cook at low to medium temperatures for baking pizza or smoking meat. (Heat Deflectors/Racks required).
Lighting the Grill
Build a mound of natural lump charcoal. Use full fire box of charcoal for smoking and searing temperatures (Figure 1), or half a fire box of charcoal for roasting and smoking (Figure 2).
- Light the charcoal with a fire starter cube or two, and you can also use chimney starter or electric starter. Leave the dome open.
- Wait 5-10 minutes for the charcoal to build a small bed of embers.
- Close the dome, then fully open the draft door (Figure 3) and fully open the top vent (Figure 4) 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. Generally, you can set the draft door to fully open or close it down to a 3 cm opening for low temperature cooking (Figure 5).
- Adjust the top vent to achieve your target temperature.
Tip: Charcoal can be relit 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.
Tip: You can't have too much charcoal, but you can have too little.
Advisory: 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 food.
Controlling the Temperature
- Close the dome and fully open the top vent.
- When you are 5°C from your target temperature, close the top vent down to one quarter open.
- Wait one minute and close or open the top vent to lower or increase the temperature. A .75 cm can change the temperature by as much as 5°C.
Low Temperature Cooking
- For "low and slow" temperatures like 225°F, start with a very small fire in one area of the charcoal.
- Close the dome and allow the temperature to come up slowly with the draft door open 2" and the top vent open 1/2" and the daisy wheel holes fully open.
Tip: Allow the temperature to rise slowly up to your target temperature. It is easy to raise the temperature, but very difficult to lower it.