First Low & Slow Primo XL Oval Smoked Ribs | Double Indirect Test

[@flynviking2093]

James, I am very excited to see you starting to make content using the Primo Oval XL. There isn’t enough content out there showcasing the Primo. This is a fine USA made product that deserves some attention. I had a more traditional sized kamado and won’t go back after owning the Primo XL. You do a great job with all your videos.

[@SmokingDadBBQ]

Thanks so much

[@gregfisher216]

Good morning James ,I have the Primo XL and I love it ! My wife and our daughters got me this for father's last year. It was not cheap but with the Cyprus table and the cover ,it was under $2000.00 dollars U.S ! Last Sunday I cooked a 9 pound Boston Butt using just Texas style salt and pepper rub and it turned out amazing !!!

[@AdrianBorrett]

Hi James, another great video. Just a quick hack/ suggestion to get the airgap between deflectors and the pizza stone, I use ceramic plant pot feet (similar to Kamado feet but flat ). You can usually get them pretty cheap from the DIY or Garden Centre. Get glazed ones so you know they have been fired and can take the heat (can colour match your Kamado if fussy) they can also be used as trivet for hot pans etc. Looking forward to the next test. Cheers

[@NANDOTCBASS]

Great video! When is more primo xl content coming??

[@loudogg000]

Let me add to the slew of comments to keep the Primo content coming! I am about to get one and there’s not nearly enough content out there for the Primo. I hope you change that!

[@BehindTheFoodTV]

I love the MacGyver double-indirect setup! I will need to try to replicate that on my XXL!

[@SmokingDadBBQ]

sounds like a plan

[@christopherpuleo]

So glad you're finally trying out one of these Primos! It'll be fun to see what your long term thoughts are.

[@SmokingDadBBQ]

Me too!

[@billystpaul8907]

Another informative video. Would of never thought of a double indirect method. Will have to see how to use it in my Grilla Grill kamado. Those Primo grills are nice grill. My BBQ store sells them. Maybe some day....Thanks James, your guest's always eat well....

[@Keith80027]

You got that double indirect fine tuned for sure and the Primo did a great job of cooking a lot of ribs. I wish I lived next door to you. Thanks for all the tips and recipes on your website.

[@SmokingDadBBQ]

thanks

[@ahale1987]

James, great video and now I'm hungry. It's so good to see the Primo getting some love. I feel like the oval shape is a game-changer. It does mean that a lot of accessories from KJ and BGE won't fit, but since most of our cuts of meat aren't circular, the oval makes a lot of sense.

[@williamwilson2624]

Those ribs looked delicious! Great video, as always!

[@SmokingDadBBQ]

Thank you 😋

[@smokinjaws3310]

This was a great video. I was hoping you would teach your techniques on this smoker. I have a primo XL, and Jr. I hope you continue this series!!! Thanks James.

[@SmokingDadBBQ]

thanks

[@CoolJay77]

Great review. More manufacturers ought to be making oval shaped Kamado grills.

[@surfingonmars8979]

I had a Primo XL and loved it. The oval shape makes such a wonderful usable space. And the Primo came with so many accessories. Absolutely loved it, but my landscaper knocked it down the tile steps and it broke like a Big Green Egg! Replaced it with a Weber Summit Kamado and love it.

[@ledheavy26]

Besides not being so easily broken from a fall, what are some of the differences you've noticed, good or bad, between the two Kamados?

[@surfingonmars8979]

@@ledheavy26 The BGE and the PRIMO, like the KJ, all function well. They are simple designs: thick ceramic + good air control = great cooks. The Primo is oval, and gives MUCH more usable space, regardless of the technically measured surface area. A single really long rack of ribs is easy on any decent sized kamado, but the PRIMO gives you space for like three, laying flat, or many more in a rib rack. The top grill addition gives you room for like 8+ racks. The BGE is like buying a BMW: you pay for the name, but everything else is extra: Oh, you wanted a steering wheel? EXTRA. You need tires? We can get them for a price. Seriously, the other companies seem to give you more. So, ya gotta ask yourself: what is my cooking like: Is it me and the wife 90% of the time, so a single rack of ribs or a flat of brisket is all we do? Or do you have the kids and grand kids and neighbors over? Cooking for 10? Then the Primo space may be the thing you need and want. Also, GRILLING? Do you wanna do 4 ribeyes with reverse sear? Maybe the smallest kamado is not big enough. But if you just want to fire up two burgers, a small BGE or any of the kamados set up for grilling is okey dokey. All comes down to what you need and what your budget is. Honestly, you can smoke pretty good on a PK set up properly, or a $7000 kamado I saw on line. I went with the Summit because wanted to try something new. Also, Weber lowered their price when the initial offering years ago went over like a lead balloon - at 1200 it is worth it, and will likely last for decades, with the ceramic coating…. In short, all of them are good, but ya gotta know what YOU need: off roading and the autobahn make for different needs.

[@samacc2536]

I love doing big cooks, I’m sure your guests were happy!

[@SmokingDadBBQ]

100%

[@tckemsley]

Looking forward to more videos of the Primo XL. How many racks of spareribs came you lay flat on the main rack?

[@ianmcgaughey1]

Since it is oval shaped, have you ever used wood instead of charcoal like you would for an offset? Also, what did you use to create the double indirect setup? I'm looking at a Primo XL

[@agpmjm]

Have you tried Pitmaster X`s technique- cooking the ribs over direct heat very quickly ? On my list to try this summer.

[@henrykrinkle5353]

Always use double indirect thanks to your super suggestions 😊I’ve got three racks of baby backs ready to go on the KJ classic 3 - it’s excellent bbq weather in the north of England ❤

[@lucallain100]

I just ordered a KJ classic 3:)..Can you fit 3 racks of ribs?

[@Ian-jy7mt]

James, if you had to pick an oval primo or round KJ classic III as a new Kamado, which would you go with? The kj looks amazing but that red color clashes with our kitchen!

[@JGill0124]

This was a good video. Although I’m already in the KJ camp, it’s good to see how other Kamado grills work. Just curious if you notice any differences between doing double indirect methods with deflectors and pizza stones vs KJ deflector and sloroller?

[@FOGOcharcoal]

Great stuff James!!

[@SmokingDadBBQ]

thanks

[@DM-rl1jz]

Thanks for the very informative video, James. I made a batch of your ultimate Texas rub this weekend for a Memorial day cook. I liked it a lot. Can you please share a little more information on the "course granulated garlic". Is it sold under the Kirkland brand? I am not finding that product at my local Costco. Many thanks!!

[@SmokingDadBBQ]

doesn't have to be costco brand if they don't have it, most grocery stores have it if you can't find it there

[@Bluesmoke5150]

Great looking cook James! Can you comment on the double indirect on this Primo vs the KJ? In the market for a kamado and these are my front runners. Would love some inside scoop. Thanks!

[@SmokingDadBBQ]

This is worked as well but is more kludgy to setup so that needs some work

[@cslice]

Thanks for the video! I have a Primo XL and have never gotten a super good smoke ring. Do you mind sharing your top and bottom damper settings that you used for this cook? I have my own setup for double indirect, but yours looks a lot more stable. Besides the fredstone, what kind of drip tray did you use to create the gap? And to confirm, you placed the cherry wood at the bottom of the lump and beneath the kick ash can? Or did you just have the kick ash basket and no can?

[@SmokingDadBBQ]

Just cherry wood. Haven’t ordered the kab or can yet. It’s just a thin gas grill grate I found at Home Depot cheap that I used for the air gap

[@SonicBoomC98]

I might need a rack like that for my WSM

[@RiffRaffGuy05]

Hi James, great video. I really enjoy your channel. I have a question about the double indirect approach. When running with the double indirect setup, do you measure the temperature at the grate level or from the dome thermometer? The reason I ask is that I notice a sizeable difference between those two readings on my Primo. So, I tend to measure cook temperatures at the grate level.

[@justinchastain6079]

Any plans for Gateway or Hunsaker drum smoker content? Always enjoy watching your thoughts on different pits.

[@SmokingDadBBQ]

i am doing some WSM cooks with some Hunsaker mods inside

[@ronscott700]

Is 1” space between ceramics and Fredstone enough?

[@SmokingDadBBQ]

yes even 0.5" is enough

[@ronscott700]

Thanks James, I appreciate all of your help. BTW, I was at the Ceramic Grill Store yesterday and they said they were getting a ton of requests regarding your double indirect. Congratulations!

[@RumandCook]

Great looking ribs James! 🍻

[@SmokingDadBBQ]

thanks

[@jamesjowdy5471]

The black Primo grill goes well with your shirt’s color palette. You’re meant to have a Primo on your stand back there. the indirect / dbl indirect heat signatures are interesting. Would love to learn more about this!

[@SmokingDadBBQ]

haha thanks

[@stevenscarborough6221]

Hope you enjoyed your time in Memphis. We have a barbecue joint on almost every corner.

[@SmokingDadBBQ]

heaven

[@arnoldfunk1669]

Hi James. Are you going to get the xxl when it is available? When do you do the live videos?

[@SmokingDadBBQ]

i am back now, hope to book next wed for the may live

[@guitarchitectural]

This may not apply to ribs but im curious - you cook so much, do you have a system or method for storage? Id like to better balance out my production so as not to have to eat pulled pork for a week every time i make it, but ziploc bags only take us so far. I'm guessing you must use a vac sealer but id love to know your method/process if you have one!

[@bobcooke1820]

Hi James that looks like the friendly fires store in Peterborough.

[@SmokingDadBBQ]

You got it

[@bobcooke1820]

@@SmokingDadBBQ I live 10 minutes from there I looked at the primos but already have 2 Kamado Joes. Have you seen the xxl

[@darknessblades]

The only downside of a Primo is that many accessories will not properly fit. Like a generic pizza stone that you can use as a 2nd heat-deflector. Compared to a BJ1 or BJ2 it doesn't look it to be worth the added price. More space is nice, but it depends on what you're cooking. Also great rib recipe, might try it myself, for some bacon-ribs

[@ryanbramich6951]

FYI, your image shows primo grate at 28” wide but it’s only 25” (25x18)

[@SmokingDadBBQ]

opps outer dimension of the grill

[@karlkrasnowsky3895]

Was it snowing during your filming?

[@SmokingDadBBQ]

It might have been. This was a while back and I forget

[@karlkrasnowsky3895]

@@SmokingDadBBQ oh, I thought it was a recent video.

[@SmokingDadBBQ]

@@karlkrasnowsky3895 I’ve just left Memphis in May and am doing my backyard bbq rescue shows this week so I had recorded this section of content on that’s coming out now in advance so that there wasn’t a big gap

[@noordeinde38]

I think you need an Ikea rib-rack ;-)

[@jozefblaskovic]

Waw. 👍

[@SmokingDadBBQ]

Cheers