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|Price:||$764.99 & FREE Shipping. Details|
|You Save:||$67.01 (8%)|
This item: Primo 779 Ceramic Kamado Charcoal Smoker Grill, Round
|Price||$ 764.99||$ 409.99||$ 1188.18||$ 849.95|
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Overloaded Warehouse||ivgStores||Amazon.com|
|Material||Information not Provided||Steel||Ceramic||ceramic|
|Dimensions||32 inches x 27 inches x 21 inches||47.4 inches x 45.2 inches x 31.3 inches||27.5 inches x 28 inches x 21 inches||38 inches x 26 inches x 24 inches|
The Primo Kamado charcoal smoker grill is the ultimate outdoor ceramic cooker, featuring 280 square inches of standard cooking surface. It also offers a cast iron chimney cap, easy-to-read thermometer, reversible cooking grates, stainless steel lower vent door. And Primo's unique design allows for greater flexibility and versatility. You'll be able to cook using both direct and indirect methods at the same time.
With a Primo grill, you'll be able to:
The Primo Kamado measures 30 by 21-1/2 by 21-1/2 inches (HxWxD). The only ceramic grill manufactured in the USA and constructed to the highest specifications, Primo grills are backed with a 20-year warranty on the ceramic portion and 5 years for its metal parts.
Primo's handcrafted ceramics are designed to provide the upmost strength while providing superior temperature control and maximum moisture retention. By curing the finish at temperatures exceeding 2400-degree F, the glaze is permanently bonded to the ceramic body for long lasting durability.
The exclusive ceramic formula delivers consistent temperature control. From its smallest to its biggest grills, Primo can provide smoke temperatures as low as 95 degrees F or exceed searing temperatures of 750 degrees F.
Primo's bands and stands feature a baked-on, powder-coated, high-gloss finish for durability and easy maintenance. The commercial grade porcelain is applied to the grilling racks here in the USA and are crafted for a lifetime of use.
Many restaurants use the intensity of direct grilling to seal in the juices to foods, then finish the cooking process over soft true indirect or convection grilling style.
Similarly, with Primo's two-zone design, you're not limited to just one cooking style. Using the divider plate, you can cook a steak with direct heat on one side and chicken with indirect heat on the other side. You'll be able prepare the perfect meal, whether via direct cooking, true indirect, convection, baking, direct and true indirect, convection and true indirect, baking and direct, backing and convection, and so on.
Primo's two-zone design provides maximum cooking versatility to get the same big-name restaurant result at home, and at a fraction of the cost.
With Primo's exclusive flush rack design, a backyard chef is able to maximize the use of the grilling surface. Reversible grilling racks allows for food to be grilled a different intensities.
Primo recommends using its Primo brand Natural Lump Charcoal for best results. Burning cleaner, hotter, and longer, natural lump charcoal produces less ash than briquette style charcoal. It's also quick and easy to light--unlike charcoal briquettes that require patience--and is a renewable fuel source. Other natural lump charcoals are also fine to use in your Primo.
Primo 779 Kamado grill; cast-iron chimney vent; precision thermometer; easy lift and lock hinge system; soft-close felt gasket; quick-clean porcelain cooking grid; user manual; recipe book
Best grill I've ever used, and I've used many!!! The way it keeps the heat in, and how easy the temperature is to control make it worth every single penny. Read morePublished on December 26, 2012 by Djenkins84
Our daughter and son in law got us this grill as an anniversary present. We love it and have BBQ'd more in the past year than we had in the previous 30+ years of marriage.Published on April 1, 2012 by CATRYNA
I love this grill! It's a lot of money, but so worth it! Consistent heat, tender, moist and flavorful food. It's a smoker, grill, brick oven, and extremely versatile. Read morePublished on August 1, 2011 by The Mad Plucker