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First Use
Vent Adjustment Guide
Review the illustration below for approximate chimney and bottom vent
settings for various food.
18
Primo Preparation Time Guide
The 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
13
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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