The round shape of the Big Green Egg maximizes the surface area on the grill vs. the footprint of the entire cooker. This has pros and cons. Actually, I purchased the smaller Medium Green Egg, but there are sizes from a tabletop version for a small urban patio up to an XL Green Egg that can cook two 20-pound turkeys or twelve steaks at one time. The guy that sold me his Egg told me that he’d been warned that everyone who buys a Medium eventually wants to upgrade to a larger size, and that’s how I got such a good deal from him. For my family of two, the Medium Egg seems perfect and is easy to drag around the deck out the way when not in use, thanks to the wheeled “nest” that is available as an option.
The Medium Green Egg heats up quickly and evenly. It’s the perfect size for making personal wood-fired pizzas on the grill, and we’ve gotten pretty proficient at this fun process in my house. It’s great for firing up to smoke a couple of chickens that we use to make chicken salad or breast meat for sandwiches for a week’s worth of lunches. With the addition of a ceramic plate setter, you can block the direct flame and use indirect cooking methods to smoke meats instead of putting them directly over a fire. More on that later.
Temperature adjustment comes from sliding open an inlet on the bottom of the Egg and by adjusting the louvered top that sits on top of the dome. This cap is removable for cleaning, which is an advantage since it tends to get gunked up from soot and grease after a long smoking session. Unfortunately, this also means that it can fall off when you open the lid, and when you’re talking about expensive ceramic, you’d hate to have a heavy piece of cast iron crack your lid. Another reason to be careful when opening the Egg is that the rapid influx of air into the controlled environment can cause instant flame ups that could ruin your meat or more perilously, set your face on fire. YouTube is full of cautionary videos showing these infernos, so they recommend that you “burp” your grill by opening the lid just a little bit at first to avoid a rush of oxygen into the hot environment.
On the whole, I’ve been very satisfied with my Medium Green Egg for its intended use, but I do prefer my Primo XL. Here’s why:
As much as a circle is the perfect geometrical object for maximizing surface area, ribs aren’t circular. Unless you’re cooking a pizza or the world’s biggest burger, most food just lays out better on the oval grate configuration of the Primo XL. The oval fire box is also easy to divide with an optional ceramic wall that allows you to build your fire on one side and smoke your meat indirectly over the other side of the grill. (An aside, both these grills have a whole lot of expensive accessories available, and you WILL buy some of them. Factor that into the final cost of your investment. I mean, you gotta get a pizza stone, right?)
The Primo also allows you to use extended grill racks to cook meats at different levels, and therefore variable temperatures, within the cooking area. This is great for cooking ribs or a chicken directly on the grate while smoking a brisket or pork butt slower and at a lower temperature at the same time.
The configuration of the heat adjustments for the Primo XL are very similar to the Big Green Egg, with the main difference being that the cap is not removable. That’s good for safety, but does necessitate that you clean it often lest it freeze up on you. When you’re done cooking on either of these grills, you can put out the fire quickly and safely simply by closing the upper and lower vents. Unlike your Weber kettle that you have to let burn out, the coals on a ceramic grill can still be reused for your next cookout.
Great stuff, we have a Primo XL and Primo Junior and we would never buy a Green Egg as long as we have the option to buy Primo and buy American!
Here you go, Shaun:
http://www.geardiary.com/how-to-submit-your-product-for-review/
In the case of these products, Chris mentioned in the article that he had purchased each with his own money. =)
Judie Lipsett Stanford
Editor in Chief
http://www.geardiary.com
325.374.2554
information about production is incorrect…. Primo is the ONLY kamado made in the USA. The Green Egg is made in Mexico. Company is ‘based in Tucker, GA’ with production in Mexico! PRIMO all the way… for MANY reasons!
I’ve had a Primo XL for five year and love it! We use it at least once/twice all year long (Alabama) and have had no issues. The gasket can be a pain but if you purchase a good, high quality replacement only the bottom needs to be replaced. If you want to cook ribs, do not buy an Egg.
I’ve been told by local dealers who don’t sell Primo’s that: 1) Their customer service is bad 2) The bracket holding the lid would loosen on its own making it possible for the lid to fall off.
Fortunately, the product is solid and I’ve never needed support. Regardless, I seriously doubt a customer (as opposed to a reseller) would have an issue. Also, my lid bracket is as tight today as it was over five years ago. Don’t believe the sales guy pushing the Egg or Kamado Joe.
I had a large Green egg and sold it and purchased a XL Primo.. I agree totally with your logic how easy it is to stage meat especially Ribs…. 7 racks fit nicely.. I took one step further and made my stand out of Epay… Brazilian Walnut.. advantage is will not soak in oils or grease… disadvantage besides being expensive, it will break carbide bites, stainless steel screws and saw blades like nothing…. but nice. good job on the article.
Got any pictures of your stand???
I have the Big Green Egg XL and it has more grill space than the Primo Oval XL. I can do direct and indirect at the same time and I have smoked meats for over 30 hours at 225 and lower with no need to add lump or wood. If you are considering a ceramic cooker, compare apples to apples. The BGE XL is the correct comparison to the Primo Oval XL.
By the way, both grills are fantastic and you will not be disappointed with either. Check out both company’s forums – great info out there.
Useful information. It is all I need. Thanks for your sharing