First Use
Prepare to Cook
DETERMINE FIRBOX FILLING
Half Firebox: Fill the firebox half way when preparing smaller amounts
of food or when cooking at milder temperatures. Use the Primo® firebox
divider (sold separately) to cook on one small section of your grill. Full
Firebox: Fill firebox to within four inches of the top. Use this for larger
amounts of food, hotter cooking temperatures, or longer cooking times;
i.e. slow-cooked ribs would require a full firebox.
FILL FIREBOX WITH LUMP CHARCOAL
Only use pure lump charcoal. No briquettes! Sprinkle in smoking woods
(fruit wood, hickory, etc) for flavor if desired. Fill the firebox either half
way or fully with lump charcoal.
REMOVE ASH AND DEBRIS (after the first use if needed)
Use the ash rake to “stir” the coal from your prior cooks to remove ash
from the leftover coal in the firebox (it naturally falls to the bottom of the
grill). Then use the ash rake to scoop ash out of the lower vent. Cold
ash and debris make great compost for gardens.
FULLY OPEN TOP AND BOTTOM VENTS
Doing so allows air flow to the coal when first starting the grill.
LIGHT THE CHARCOAL
For ½ a firebox, bury one or two starter pouches (Primo® Quick Lights
are recommended) halfway down in the charcoal. For a full firebox, use
two or three pouches. You may also use a starter chimney or, if
monitored closely, an electric fire starter.
CLOSE THE LID
Be sure the fire has started and the top and bottom vents are fully open.
INSERT RACKS
Wait a few minutes, open the lid and reinsert the cooking racks. Then
close the rack again.
MONITOR THERMOMETER
Watch the thermometer. Once the grill approaches the desired
temperature, partially close the vents to maintain that temperature.
Warning:
Take caution when opening the lid. In rare instances, the burning coal may be
severely deprived of oxygen and could cause a fireball.
To avoid this
, always crack the
lid and pause before opening fully, allowing oxygen to reach the coal
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