- Dec 8, 2024
- 24
- 27
Afternoon all,
I am still trying to learn how to get the temperatures under control and hold where I want while using the Primo. On the first use I nailed it and was pretty impressed with how I did it. I have had subsequent cooks where the food has turned out great but I was chasing the temps throughout.
I was hoping that when any of you cook next could you take a quick photo of the lump before you light it. Also a brief description of what you are doing. ie low and slow brisket, or high and fast chook. I am not worried about the temps or the like I just want to get a visual as the how much lump you put in at the start depending on what your cooking. I think one of my issues is that I could be putting in too much lump and it gets going to well, then it's hard to bring back down as we all know.
Thanks in Anticipation
I am still trying to learn how to get the temperatures under control and hold where I want while using the Primo. On the first use I nailed it and was pretty impressed with how I did it. I have had subsequent cooks where the food has turned out great but I was chasing the temps throughout.
I was hoping that when any of you cook next could you take a quick photo of the lump before you light it. Also a brief description of what you are doing. ie low and slow brisket, or high and fast chook. I am not worried about the temps or the like I just want to get a visual as the how much lump you put in at the start depending on what your cooking. I think one of my issues is that I could be putting in too much lump and it gets going to well, then it's hard to bring back down as we all know.
Thanks in Anticipation
