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First Use
Vent Adjustment Guide
Review the illustration below for approximate chimney and bottom vent
settings for various food.
12
Primo Preparation Time Guide
T
he 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
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