Should Kamado's Be Oval? Primo XL First Impressions

Unboxing, first cook & impressions of the Primo XL Oval 400 Kamado. The Primo XL fits between the KJ Classic/Large Egg and the KJ Big Joe/XL Egg space wise but offers a unique oval shape which in theory should mean no more worries about longer cuts like ribs and brisket. This grill was provided by Primo Grills.
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@PrimogrillOfficial

[@Billybootski]

Howdy SDB. I've owned a Primo XL for more than 25 years. I will say that I have never, ever had a problem of any kind with it. Well, except the top/bottom seal eventually needs replacement. The intake and exhaust upgrades look nice but please believe me when I say the old setup works just fine. One of the things I like to smoke in it is 20 lbs of bacon at a time. I put a thermometer in all 4 pieces and they are ready in a nicely spaced order. Its setup like you showed except I have two more racks that go on top of the two you showed. I can agree with everything you've said in your video and look forward to the tests you have planned.

[@toddpower4674]

I've had one for 15 years, and it's excellent. I stuck fiberglass wood stove gaskets on with high temp silicon 10 yrs ago and haven't had a gasket problem since. I did the same with a round large primo, and that hasn't failed either.

[@Billybootski]

Now that sounds good. Thanks very much. @@toddpower4674

[@Billybootski]

That sounds excellent. Thank you very much.@@toddpower4674

[@SmokingDadBBQ]

I just went a bought the upper racks

[@Billybootski]

Exellent. I'm sure you'll find them usefull@@SmokingDadBBQ

[@codyc.964]

Sweet, we are finally cooking on the same grill! I actually do mostly grilling so i enjoy the divided firebox for a direct and indirect side, without going as big as a 24 round. I don't even bother with the heat deflector on the indirect side anymore, just open. For smoking, I have actually applied your double indirect method to the Primo using firebrick pieces as spacers and a second set of heat deflectors. Works great!

[@zacharyschneider5119]

Glad to see you are giving the primo the attention they deserve. Awesome video James

[@SmokingDadBBQ]

Much appreciated

[@CoolJay77]

That is one heck of a grill. What it loses in vertical distance from the ceramic base on the BJ, it gains in the horizontal distance away from the coals. It gives BJ a run for its money. Looking forward for your tests. I suppose it will perform great when smoking ribs, the real test would be to see how it does on a long cook with a brisket.

[@alexnelson09]

The XXL was just released at 500 square inches. I’ve been using the XL for quite some time and love everything about it. I’ve been a vendor for the owner of Primo for over 25 years now and can vouch for the American made quality and commitment!

[@SmokingDadBBQ]

Haven’t been able to find the specs on that online but sounds interesting

[@JackJack-wl4sv]

Where is this new 500sq in grill?

[@michaelpotts2823]

Hi I have owned a Primo XL for ten years. I sold my BGE large and got the Primo. Late last year I added the rotisserie and pizza options. I love how it works but I have been watching your channel for a long time to help me with my BBQ craft. Thanks

[@SmokingDadBBQ]

Thanks for sharing!

[@kevingray8616]

Ten years as well. I bought a glazed pizza stone with it way back when and only within the last year have I started making pizza. Holy shit! What took me so long? Coal-fired "brick oven" style pizza.

[@paulapincombeandrolandlega6287]

I've had the Oval XL for years, and I love it. I bought it for the size to price ratio, and for the flexibility of the oval shape. It has delivered on all fronts: I cook on it at least three times a week, all year long, and can easily fit food for 10 on half the grill for true indirect cooking (although I mostly cook for four). Using the whole grill opens up huge possibilities: I've done four racks of babybacks without having to do anything other than drop them on the grates and move them occasionally so they shared equally in the hot spots front and rear of the heat deflectors. On the downside: I am on my second firebox, and I can see a crack forming in it in the same place as last time. I suspect it is because I almost always cook with coals only in one half (the left side, where the intake is), so there is more stress on the spot opposite the intake. But service has been great even in to Canada, and Primo replaced it immediately. Also on the downside, there is much less online help like yours available for it compared to BGE and KJ, so the learning curve may be harder. That said, I have no trouble recommending it and have absolutely loved cooking on it.

[@christopherrennels3980]

Very happy to see you reviewing the Primo. I started with the KJ Jr based on your videos and I upgraded to the Primo Jr. The Primo Jr is the perfect shape and amount of space for just me and my girl friend. I really enjoyed the KJ Jr, but the shape and true offset cooking really made me love my Primo Jr.

[@SmokingDadBBQ]

Right on

[@fiftyf1]

I've been cooking on a Primo XL for two years now, and there is something about that grill that makes my wife comment about the great taste. It holds temperature better than my KJBJ 2, if that's possible. 😂 Looking forward to your analysis.

[@billwoodard7627]

I have MANY grill's as well. got my Primo XL 3 years ago and was blown away.i have an Original Bubba keg grill that started my smoking life 12 years ago and its still going strong as well. I did have a firebox crack on my Primo and they shipped me a new one within a week free of charge.im a huge fan of "made in the USA"

[@williamwilson2624]

I will be looking forward to seeing more of the Primo. They look pretty nice. Great video, James.

[@SmokingDadBBQ]

Thanks 👍

[@pawpawstew]

I've owned a Primo Oval XL since 2011. I made the purchase after researching a LOT of smokers (stick smokers, kamados and pellet grills) before pulling the trigger on the Primo. It is a very versatile appliance and is one of the best investments I've ever made. I've cooked everything from full packer briskets to pizza and everything in between. That being said, I have some things I don't personally like, which may not necessarily be exclusive to the Primo, but rather a more general kamado design issue. 1- The necessity to use only lump charcoal, which can vary widely in size, content, and quality over various brands. 2- The Kamado design is very efficient, which is a plus for stabilizing cooking temperatures, snd heats up quickly, but it's not easy to quickly dial down the temperature. With the oval, you can do offset cooking, but that halves your cooking footprint. You have two grill heights, but that's it, and to safely move the grates, you've got to remove the food. 3- Because of the wide variation in charcoal quality, temperature stability is best achieved with an after-market fan/temperature sensor rig. That's an additional cost. I don't want to deter anyone from buying one, and I'll keep mine, but I'm probably going to buy a pellet smoker for added convenience and flexibility.

[@bradanderson737]

I’ve had mine for 15 years. I looked at all of the others and in the end went with the oval XL due to the design and it being made in the USA. With the extended racks have been able to cook 36 pounds of brisket at the same time. It’s a great grill whether using it low and slow, reverse sear or direct cooking you will not be disappointed. Primo warranty is first class. The only down side was the gasket that comes with the grill is useless. Replaced it with a concentric gasket about six months into owning it and replaced that gasket 8 years ago. Just make sure you burp the grill with high temp cooks that rush of oxygen can singe the hair on your arms

[@jamsoutdoors9955]

Great video James. If I could suggest one thing…the Kick Ash basket and can take this grill to another level. Look forward to seeing more content with this unit. Cheers

[@SmokingDadBBQ]

I need to get that for sure

[@tpcdelisle]

Hey James. Another great video. I would really like to see a cook that shows if there are advantages or not of the various cooking levels of the Kamado Joe Classic or Big Joe III. I have the Classic III and love it but just curious for other folks. I’ve learned so much from your videos. Thank you. 😋👍

[@SmokingDadBBQ]

Great suggestion!

[@DadHominem]

Awesome. Looking forward to updates as you use it more.

[@SmokingDadBBQ]

Thanks 🙏

[@JohnHand-fm9oj]

Glad to see you using a primo,I’ve had mine for a couple years and love it. I would like to see some side dishes using the two zone cooking. I’m looking forward to more primo videos, I hope you like it!

[@dothagedm]

I chose the Primo XL after having my mind set on a Yoder YS 640. I’m so thankful the bbq shop I went to didn’t have any and said the Yoder’s were back ordered about 6 months. I’ve smoked a pot of chili for supper while I grilled chicken for lunch! I absolutely love my Primo and look forward to seeing what you cook on yours!

[@cslice]

I have a primo XL and I love it! There aren’t any out of the box methods for the double indirect method, but I made a solution with a shallow hotel pan and a pizza stone. Definitely not the most elegant, but it works! I am excited for your scientific comparison later this year!

[@SmokingDadBBQ]

Thats what i tried for my first cook as well, a pizza stone sitting on a 0.5" metal rack to create an air gap. definitely not elegant but it worked

[@BehindTheFoodTV]

Looks like that tomahawk ended up fitting nicely - and you could probably get several on there if you used both deflectors and removed them for the sear. Very cool grill James!

[@peterodriguez2364]

Ive been curious about the primo fir some time. Ive just graduated from an akorn to a ceramic and can tell its a leap forward. The one ive come across is a bit of a mystery, the only info ive come across is that it was sold by academy sports around 2011 its measurements are exactly like a green egg but looks like an early primo with a round vent on the bottom, maybe they had a baby lol. Who knows, after some refractory cement, new gaskets and high heat silicone this thing rocks. Thanks again for the great effort u put into these videos and looking forward to whats to come.

[@christopherkelle6131]

I’ve had my primo for about twelve years and it is fantastic.

[@SmokingDadBBQ]

Awesome

[@jim3578]

Because my wife & I have enjoyed your videos & you have even answered a few of my questions, she bought me a series III classic Kamado Joe even though we have a Camp Chef pellet grill - Thank you 😀. Keep the videos coming.

[@SmokingDadBBQ]

Glad to help. Congrats on your new grill

[@mlinder2000]

Before I purchased my BGE XL I was very close to pulling the trigger on a Primo. Just decided to stick with what I knew as well as the great dealer network in the Nashville area.

[@SmokingDadBBQ]

Good point about dealers. I just did a 4hr round trip to buy accessories I wanted for my first long cook on it and that’s the closest one who had stock of popular primo accessories whereas green and red are under an hour

[@mlinder2000]

@SmokingDadBBQ yep. Exactly. All our Ace hardware stores now are BGE and Traeger dealers so I can literally drive 15m for accessories

[@warpspeedracer]

I'm watching this at 6AM. Now I'm hungry. Steak and eggs sounds good. I think a brisket should be next.

[@SmokingDadBBQ]

Mmmm brisket

[@TheDarienJim]

Love the review. You have a fun job! I wonder how the quality will hold up vs KJ and BGE.

[@SmokingDadBBQ]

Not sure. Made in USA with the same lifetime warranty. Based on comments so far several owners saying good things with over a decade of use is that’s always positive

[@michaelheiss4456]

You should be able to pass it on to your next of kin , no problem . Quite possibly theirs too . They are made to last . 😊

[@polsok44]

I enjoy these primo videos, looking forward to more videos

[@jameswinterbottom245]

I vote for brisket first, need to know it can do it as good as the big joe 3

[@SmokingDadBBQ]

Thanks

[@kevingray8616]

Two words, "extension racks". I use mine A LOT. For chicken, poppers, and pork chops (especially ones with the bones), I will invert the main racks, put on the extension racks, and cook on the extension racks. This keeps the grease from these well away from the fire to prevent most burning. (grease from poppers and chicken wings at the same time is still too much, so beware) For smoking pork, I will use the extension racks with the deflector plates and the main racks in their normal orientation. This keeps the meat well away from the direct heat. The wide layout of the Primo allows for this. For a reverse sear of a tomahawk I have not used a deflector plate so the space limitation you talk about doesn't matter to me. I just keep my fire down to a smoke level temperature for that part of the cook. I also do mine differently. I will smoke until the internal temperature gets to 95F, pull the meat and crank up the fire to 550ish, then grill the steak just like I would a ribeye from Costco. (same timing) This means I cook with the lid closed so I have no problem developing great bark all over the steak. I also get plenty of smoke flavor. Make sure to add wood chunks to most cooks. I use mesquite for steaks, hickory for chicken and pork, and cherry for pork ribs. Don't add wood for pizza. You want that clean coal-fired taste. The best tip I can give with any kamado is to learn to listen to the chimney. Listen for that sizzle. If no sizzle, your fire is too low.

[@Caribeque]

Thank you for sharing about the Primo!

[@SmokingDadBBQ]

You bet!

[@michaeltan296]

As an owner and user for many years now, the Primo is a fantastic option and is what I selected over the Kamado range

[@SmokingDadBBQ]

Glad to hear you still like it years later

[@GamerNxUSN]

my father in law bought a Primo about 10 year ago, that began my journey to desire a komado.

[@SmokingDadBBQ]

Right on

[@jacquecoonan5675]

I have the 18" Classic joe and want a larger one as well. I really like the size of the Primo in the length department. But I Love my Joe so was on the fence. I am so glad you did this video, you are the reason I started Kamado cooking way back when. Thanks!

[@ericscott3997]

Looking forward to seeing your take on the Primo. Looks like they have upped their game from the last time I looked at a Primo.

[@cantdance3077]

SBD is my favorite source for everything Kamado. Oval just makes sense. Started my kamado journey 3 months ago with and Akorn and loving it. Already dreaming about my next Kamado.

[@SmokingDadBBQ]

Thanks 🙏

[@SilatShooter]

Have had one for many years now, the shape is great and like others here mine has held up with any issues. Only the gaskets needs replacing over time. Will add the gets warmer than the front of the kamado, so keep that in mind when smoking. Will need to rotate your protein to keep from overdoing one side.

[@jamesjowdy5471]

This review was a long time coming! We’ve been waiting years….

[@SmokingDadBBQ]

Me too. Excited to finally be able to start testing one

[@robincarternoble]

@@SmokingDadBBQ Can you test a broil king keg? Would love to see that.

[@akaimon3]

As an of KJC III, interested in the primo oval. I’m visually impaired and find it difficult using the 3 tier system due my vision. As the Primo XL system is not as deep or elaborate in KJ. In your opinion, how do you rate the build quality of the Primo vs KJ. I value your input. Have been happy with Kamado Joe line as I own the KJ Jr., KJ Kettle. Looking forward to your honest feedback.☺️

[@chriss3886]

I added the Primo XL to my stable of grills a little over 2 years ago. I end up using my Classic II for week night meals and the Primo for weekend and large family events (often with the Classic).

[@SmokingDadBBQ]

What’s your opinion with a few years on each

[@chriss3886]

​@@SmokingDadBBQ I seem to have better fine control on dialing in temps on the Classic II. But the Primo shines in 2 zone grilling and higher (275-325F) smoking applications. I'm not a fan of the inverted grates on the Primo (the horizontal support bar gets in the way of spatulas).

[@marc2769]

Another amazing video. Watching it rain where you are makes me sad. We just got hammered with snow here. Can’t wait to try a tomahawk. Still haven’t tried one. Thanks for giving people options on various grills. Alway attention to detail is appreciated. Thanks

[@SmokingDadBBQ]

it snowed 5 inches this weekend if it makes you feel better lol... dang spring yoyo

[@marc2769]

Ha. We ended up with 60 cm. Crazy

[@ryanzanatta2965]

I’ve had a primo komado for almost 15years. Here in Canada too! Haven’t had any issues

[@jamesmarullo8214]

I was literally looking at the Primo’s yesterday online, potentially to drop into an outdoor kitchen. Looking forward to seeing your cooks and review of it!

[@danielrichards2580]

They are coming out with a XXL this spring

[@SmokingDadBBQ]

I saw that on Facebook recently

[@JackJack-wl4sv]

Where is a link to this information? I see no mention of it on their website.

[@danielrichards2580]

@@JackJack-wl4sv they had them at the show in Nashville a few months ago.

[@smokingtarheel3003]

I'll watch whatever you decide to cook. I'll watch it as soon as possible too!

[@SmokingDadBBQ]

Thanks 🙏

[@jamesrichard3678]

As far as the distance between the deflecter and racks, there are extension racks that can be bought

[@SmokingDadBBQ]

Just went to buy a pair of

[@luvyesmusici4886]

Primo I believe recently got bought. Yes, the hinge system is a fantastic improvement. Primo would have been my first choice for a Kamado, but I had to consider where I live, which means realistically that I can’t just leave a cooker out. And like most Kamado, the Primo is heavy, and even with a rolling table, is not really meant to be moved. So what did I get? A Weber Charcoal Summit Grilling Center, now called a Kamado. I couldn’t be happier. It does everything I possibly need, and it easily rolls in and out of my garage. I recently got a griddle insert for it, but as an anniversary gift from work, I will be getting a 20 X 20 gas griddle, that will fit right on the table.

[@dadlovestofish]

James I'd love to see how a brisket does on this grill! Great video as always.

[@SmokingDadBBQ]

Great suggestion!

[@kellystastny4653]

Just starting watching your videos. I love them and you are very good at teaching how to use a kamado grill. I’m thinking about getting a kamado joe series 3 grill here in a few months! Does kamado joe come out with a new series/model every year, if so I might wait. I vote ribs!

[@SmokingDadBBQ]

No my series 3 came out in 2019 and that’s the newest series

[@Ian-jy7mt]

@@SmokingDadBBQ would you go with the Primo if you had to do it over again or still KJ classic?

[@link_7164]

Wow that’s something to look forward to. I love the technical comparisons. I’m sure this has already been thought of, but I think a large cut like a brisket will significantly effect how the air flows.

[@SmokingDadBBQ]

I will try 6 racks of ribs first and see how it does from there. Also got some tests planned

[@ronsparks1001]

I was on the fence with a Primo XL before I got my Big Joe, but got a great deal on the Joe. A friend of mine had a Primo and loved it. I do like the form factor.

[@SmokingDadBBQ]

Right on

[@ScottSchneider-z5j]

Thanks so much for getting into Primo grills. I have enjoyed and learned so much from your videos. I've had a Primo XL for several years now and have cooked most things many times- ribs, Boston butts, brisket and pizza. It does a fantastic job with pizza- temps above 600 F. Pork and ribs work well too. Brisket is more of a challenge. I have been experimenting with a double indirect method by using Primo deflector plates, 6 copper elbows for spacers and another deflector (pizza stone). My current challenge is getting air flow like the Kamado Joe Slow Roller set-up. Any thoughts or research in that direction is much appreciated.

[@SmokingDadBBQ]

Did you see my double indirect setup in the rib video I did on it after this?

[@familyschneider8683]

I did- my set up was similar. I’ve been trying to get more circulation in that air space but not too successful so far as it’s a much smaller space than Slow Roller

[@tedgifford1627]

I am definitely not a grill master. I normally will preheat the ceramic xl400 as if it was an initial burn. No cracks so far. I have found though that more fuel is needed in order to preheat and do a smoke. (who wants to remove the food and the racks just to add more fuel?) Since I believe in the ceramic Primo Kamado idea, I have recently downsized to the Junior for grilling and not just for smoking like I use the xl400 normally. The extended racks for smoking is a beneficial setup in my opinion with a water tray. Thank you for the good content.

[@tedgifford1627]

edit: The extended rack plus the water tray prevents the hard over cooked bottoms of the meat.

[@rickcormier9160]

I have always wanted one if those.

[@SmokingDadBBQ]

It’s Purdy

[@markmcintosh2681]

James, I work for company that makes Modular outdoor kitchens and we are also a primo dealer. I’ve been to their factory in MO (they moved from GA), and love the oval design. Just FYI they are about to release an Oval XXL/500 design in the next month or two. I’ve seen one in person at a trade show, great upcoming product. Would make it slightly bigger than a big joe instead of slightly smaller.

[@SmokingDadBBQ]

I can’t wait to see that, sounds cool

[@jw48335]

Finally! I *hate* the round grate on the regular Kamado designs. I've owned a Primo for 7 years now and it's so much nicer than the round models from the competition. I think the only other notable youtuber I've seen that covered the Primo was Baby Back Maniac. I use this cooker the most in the winter when my pellet grill would use too much fuel. Welcome to the club sir!

[@SmokingDadBBQ]

Thanks. Looking forward to getting to know it

[@Keith80027]

James I love the fact that you are going to get some real engineering measurements of your grills. I hope they can test for how the smoke moves inside of the Kamados and how single and double soap stones affect the smoke and heat profiles. I have seen these ovals for years and thought it was a better layout of space because most of the meat I smoke is more rectangle than round. I would say do a brisket with the single soap stone to see if the bottom is likely over done. But maybe with heat on one side and the point above the heat and the flat on the indirect side maybe it will not get over done. Love your testing and I back into smoking again on my 14 year old Green Egg that I wish was larger than just the large. I did see Green Egg's new very large Green Egg is more of an Oval now too at the local store.

[@emmgeevideo]

I'm always interested in your reviews even though my goal is to get many years of service out of my current Big Joe and I'm not likely to buy anything else. You have a bit of the mad scientist in you, so I'm sure you'll geek out appropriately with the testing you announced in this video. Probably the #1 thing I've learned from your offset exploits is that offset grills produce the classic taste you love because of the convective heat and superior airflow (and I would add, significantly more "fresh smoke" over time) than a kamado cooker of any shape. I would love to see more experiments along those lines. I'm intrigued by the JoeDough hack but I've only seen it once. How can we increase airflow and have a practical opportunity to add more wood during a low and slow cook to approximate an offset...

[@samacc2536]

I’ve always hoped you would get one of these! I’d love to see how it compares to the KJ. Team Brisket!

[@SmokingDadBBQ]

You and me both!

[@kkatlvolvo]

Fun fact about Primo, Kamado, Joe, and big green egg. up until a few years ago when Kamado Joe moved their headquarters, they were all within 10 miles of each other in the Atlanta north eastern suburbs. I had a Primo smoker back in the 90s and never figured it out or spent enough time trying to figure it out. But my kids went to school with the founders of Kamado Joe and that’s what I have today and I’ve enjoyed for the last 10 years.

[@SmokingDadBBQ]

Right on

[@bernardsbbq]

I already saw it on Malcolm Reed's channel (he just made ribs on it and did not mention the Primo itself). Very interesting concept!

[@SmokingDadBBQ]

I saw him announce a partnership with them on instagram

[@pawpawstew]

Follow-on: I'd love to see you do another controller/fan review using Primo's new controller up against your other controllers, and do a long 225°-250°F cook.

[@zunedog31]

It's wild that a BJ III costs nearly 4 grand in Canada

[@SmokingDadBBQ]

It’s crazy. I bough my series 1 for 1/3 the price

[@samacc2536]

Extremely excited for the CFD testing! Very curious on the impact of deflector placement. Curious also if it would make a difference with a brisket dojoe if the deflectors were placed closer to the fire rather than near the pizza stone. Thanks James!

[@SmokingDadBBQ]

I have an appetizer on the deflectors coming out soon

[@samacc2536]

@@SmokingDadBBQ 👀🔥

[@RumandCook]

Good stuff. One of the things I love about an oval Kamado is true hot and cold zones. 🍻

[@SmokingDadBBQ]

Right on

[@AdrianBorrett]

Hi James, love your work and this video. I am very lucky to have two Primo XL, partly due my original (but unwarranted ) scepticism on the warranty especially living in NZ, my drive to complete a charity Christmas cook (4 lamb legs) and partly due to some sound advice from one of your earlier videos. I had a fire box failure after 8.5 years which I think was due to the cast iron grate warping. The original fire box doesn’t have an expansion gap like the new one, also the new cast iron grate is substantially stronger. The only other issue in 10 years was one replacement gasket which had worn out. I agree with earlier comments the expansion racks are a must imo, but I see you are already onto it. I always wondered how the Primo compared to other models(not that I would change mine for anything) so very much looking forward to seeing what tests you do next. Does oval really smoke round?

[@SmokingDadBBQ]

Thanks. Like your title idea

[@plawson91]

Really interested in Primo vs KJ and convenience/quality of longer meats like ribs

[@beemersboomersandbrews8206]

Any new videos on the Primo coming out soon? I am looking for my first grill and am looking at the Primo XL vs. Big Joe.

[@robertash3953]

Another good review! Surprised to see they had the half moon (1/2 elongated) dividers. Wonder what additional accessories that can be used on the Primo (i.e. any rotisserie option) ?

[@SmokingDadBBQ]

I have the rotisserie and griddle to test

[@0licampbell]

Definitely want to see a brisket to see if there’s a difference in airflow and bark because of the oval shape!

[@SmokingDadBBQ]

Cheers

[@denbo74]

10 years ago I soeant a few months researching Komodo grills. Primo was the logical choice. Over just makes sense. Plus made in the US

[@kevingray8616]

Exact same experience for me. 10 years old and still rockin'. I cook 3-4 times a week. I'm smoking St. Louis ribs today for the 4th. 'merica!

[@blackshirt5530]

Wait, mid March in Canada and you’re just wearing a flannel? Another well done video, thanks

[@SmokingDadBBQ]

The snow comes back in future videos. It’s been a yoyo spring lol. It was 70f when this was recorded a few weeks back. It’s below freezing today

[@chriscline6483]

I've had my primo xl for a year now and couldn't be happier. Interested to hear your thoughts.

[@SmokingDadBBQ]

Looking forward to testing

[@user-ho1yn6ms7y]

Super pumped about this video James! But I have one question for you that’s driving me nuts about my KJ air lift hinge: Out of the box, the lid was too heavy. It would close itself under its own weight. So I grabbed a wrench (much bigger size needed than the manual specified) and attempted to fit it between the KJ body and the nut that needed tightening. How the heck can you actually reach this?? I was finally able to tighten the nut a couple turns clockwise, and got the hinge to where it stayed open, but the next cook 3 days later, it closes itself again! Considering you know KJ’s better than KJ themselves, hoping you’ll have some insight. Much appreciated!

[@davelindey8023]

Really interested in the engineering studies. Hopefully you will share the testing and measurement protocols to better understand the data. Next cook on the Primo ... Brisket or a low and slow Pork Shoulder would be interesting

[@SmokingDadBBQ]

I plan to share whatever they give me as I too am really interested in knowing more about what’s really going on inside. What choices we have that impact performance and how to use the facts to our advantage

[@nmjhd1234]

What are your thoughts so far on this or the kamado joe if you were to only pick one?

[@hanktrantham2641]

Along with one other commenter the one piece fire box is a problem for me. I have a Vision pro and I’m on my 3rd fire box on it, thats why last spring I moved up to a BJ3. Now I’m a happy guy!

[@SmokingDadBBQ]

Awesome

[@stevefowble]

Just bought a Big Joe series 3. First cook today. Didn't realize the amount of time for it to become heat soaked. This lamb roast could take a while. 😋

[@SmokingDadBBQ]

That’s why I have a torch. 15 min to cooking. kzbin.info/www/bejne/bHqulGasaslrbbMsi=_lwo4XDXfE74NUzH

[@stevefowble]

I have one as well but I guess I just need to get use to the grill. It's different than my classic 3. @@SmokingDadBBQ

[@smokinjaws3310]

This one hits home. I have a Primo XL, and 200 Junior. Can’t wait to get your opinions!!!

[@SmokingDadBBQ]

Right on 👍

[@arnoldfunk1669]

Friendly fires ships, that’ll be my best option. Thanks

[@danhusband6154]

The shape looks ideal for a brisket and/or ribs!

[@SmokingDadBBQ]

For sure

[@spyroskourtis8533]

Hi , if possible I would like to see a review of Monolith vs Kamado Joe vs Primo vs……! Thanks

[@SmokingDadBBQ]

If enough people ask them it can happen. It took years to bring this group together

[@Jay-Dee]

I'm strongly looking forward to the primo vs Kamado Joe comparisson :)

[@SmokingDadBBQ]

Cheers

[@tonybean5756]

Two racks of ribs seasoned the way. One rack wrapped. After several hot cooks wouldn’t the cast iron charcoal grid warp?

[@dougatkins7316]

Another outstanding video filled plenty of useful information and enjoyable to watch. When my Akorn grill wears out I'll look towards the Primo as a replacement.

[@SmokingDadBBQ]

Thanks. Cheers

[@fentoncheney9870]

I have the Classic KJ 3, struggle with space when cooking for a group. So interested in the Primo XL. How about some ribs? Can you cook 2or 3 racks at the same time?

[@davidsmith5766]

I have a Big joe 1 and a classic 2. I"M going to use my trigger pull gauge see what the difference in LBS it takes to open the lids

[@SmokingDadBBQ]

I was thinking a luggage scale

[@davidsmith5766]

@@SmokingDadBBQ I'll let you know what i come up with

[@davidsmith5766]

@@SmokingDadBBQ I used a fish scale and the classic 2 was 2 lbs and my big joe 1 maxed it out at 28 lbs lol

[@d.l.whitton6260]

I have a XL for years. I made the intake airtight. Fitted a Kamado Joe top vent 😂. Sawed a stress relieving opening in the fire box. Added stainless racks, kick ash basket and can. Always ready for two zone set up. Beats me why you never used one of these oval beasts😢. No matter how much you love tweaking (and I do love improving stuff) there's no way you can have proper two zone cooking on a round kamado.

[@SmokingDadBBQ]

all the toys get expensive... and not everyone wants to send there products into the red zone lol

[@d.l.whitton6260]

@@SmokingDadBBQ Thank you anyway for your super indepth videos. Been following you for years. Keep up the good work 👍👍. And I am happy for you that you finally found the right path after all instead of those green and red round stuff 👍👊🤣

[@missinbrain]

Exciting direction for the channel in 2024! Question: 1. Ever use briquettes in a Kamado Joe for the classic Kingsford flavor? I get lump charcoal's the norm, but miss that taste sometimes. 2. Also, could you cover charcoal amounts some time? I keep underfilling out of fear! Maybe discuss how much to use for different cooks (long cooks vs. pizza, etc.)? Thanks for everything!"

[@mikkelhechthansen7659]

Love my L. Would love even more the XL.

[@SmokingDadBBQ]

Right on

[@peterdobol6662]

I went to the dark side in 2005. With a kick ash basket The Primo is a real winner. I wouldn;t go back.

[@SmokingDadBBQ]

I do want the basket and can for it

[@mqcamo]

Will we see a review of the everdure 4k kamado. They look pretty cool

[@SmokingDadBBQ]

If enough people ping them it happens. It took years for this one to come together

[@polsok44]

Primo always had a great shape but it took them forever to update the lineup even the new top vent was years after KJ, some of the older ones had alot of trouble with the hardware ie bands on the outside

[@SmokingDadBBQ]

When I had eggs that was one of my frustrations as well. Glad the new owners are investing into it with some of these things

[@collegewrestlingvideos7629]

does this Joe, have accessories like the pizza stone, and the joe tesserae?

[@SmokingDadBBQ]

The kj accessories aren’t comparable but primo has several different options with similar products on rotisserie and griddle I believe

[@gqsm]

Just wondering, apologies if it is in the video and I've missed it, did buy this out of pocket or have Primo facilitated you getting one? I'm sure you will be impartial anyway, but interested as you normally state this sort of thing. Will be interested in your results. Seriously considered one before I got my KJ but the lack or accessories (oem and 3rd party) and outlets that stocked them turned me away from it.

[@SmokingDadBBQ]

They provided this too me at no cost. I have purchased some extra accessories shown in my next video out of pocket

[@arnoldfunk1669]

Where in Canada do you suggest buying the xl? I’m in Manitoba

[@SmokingDadBBQ]

Not sure what dealers you have. I had to drive 4 hours to friendly fires who had good supply and sells online. Maybe ask if they ship

[@AdarBlu]

One thing that would worry me is the single piece firebox.

[@SmokingDadBBQ]

That does feel like time travel for me back to earlier kamados but the firebox itself doesn’t crack often it was the ring and or smaller parts I broke most often so fingers crossed

[@jamesrichard3678]

The warranty is awesome on primo. If anything breaks, they will replace it for free.

[@jaimekub]

I am interesting in structure of inside ceramic, Primo is one whole piece compared with 6 pieces for Kamado and Big egg. is there enough space to expand?

[@dcentral]

Primo has a slit that allows for expansion to prevent cracks.

[@Oilcruzer]

Other than brisket? Birds. Chicken.Turkey. Duck. Pheasant. Leg of Lamb. Ox Tail. Chili. Managing Dual cooks w things like Eggplant, beetroot, roast or baked potatoes…

[@kitchenbro5709]

J&G butcher's are fantastic

[@Ronaldo-hy6kd]

I vote brisket next

[@SmokingDadBBQ]

Thanks 🙏