What you need to know about Primo Ceramic Kamado Grills

Whether you’re a BBQ enthusiast or a total beginner there is something that just feels right about cooking on a ceramic kamado grill. This type of cooking device has been around in some form or another for thousands of years. Some say that cooking on a kamado grill connects us with our distant roots.

Kamado Grilling History

Japanese Mushikamado | Friendly FIresKamado style cooking vessels up to 3000 years old have been found in China, and like much Chinese technology and culture it made it’s way into Japan where it came to be known as a Mushikamado – basically a steaming cook stove. The traditional kind can still be found in Japan today looking like the image pictured to the right. It’s mainly used for cooking rice.

Kamado cooking made it’s way back to the US from Japan following WWII when many soldiers returned home bringing many exotic and unique goods with them. During the 1970s Kamado grills began to began arriving in from Japan thanks to an importer in Atlanta, Georgia. After making some improvements, such as changing from clay to ceramic, the Big Green Egg was born.

Kamado Grilling Today

For many years the Big Green Egg dominated the field, but other manufacturers began making their own improvements and today this match of traditional and modern technologies has resulted in a range of excellent, high-quality kamado style grills.

Some of the most popular kamados on the market today are made by Primo, Kamado Joe, and the previously mentioned Big Green Egg. They are mostly made from ceramic and generally have a very similar design.

Kamado Grill

Pros & Cons of Kamado Grilling

Once you taste food cooked on a kamado grill you’ll find it very difficult to go back! The flavour and juiciness must be tasted to be believed. Precise control of the air flow allows great temperature control and the design makes for a very even heating. If you’ve ever cooked a pizza on a propane grill you’ll definitely notice a difference on a kamado grill.

Some people may find the size restrictive if cooking for large groups. We recommend the larger larger kamados such as the Primo XL that offer a very large cooking surface. Do not be intimidated by the learning curve, it will take a few tries to get the hang of controlling the heat properly using the top and bottom vents – but once you do you’re sure to find it’s pretty intuitive and rewarding!

Our customers Love the Primo Kamado Grill

At Friendly Fires we love kamado grills, we have cooked on them for years and tried almost every kind available. Although the other big names certainly have their merit, and we do carry replacement parts for many of them, the only line of kamado grills we carry is the Primo Ceramic Grill.

These grills are made in the USA and have limited lifetime warranty on all ceramic parts. Our customers have told us over and over how durable and easy to use they are.

As we mentioned above, Primo has beat the cooking area problem by introducing the Oval JR, Oval LG, and Oval XL grills with cooking areas of 210 sq in. 300 sq in. and massive 400 sq in. respectively. A wide range of accessories are also available such as firebox dividers – which allow dual zone cooking, heat deflectors – for indirect heat cooking, drip racks, secondary cooking grills, and more!

On top of all that Primo has created Primo University, a great collection of how-to videos and recipes to give you endless ideas on what and how to cook on your kamado grill.

Primo Ceramic Grills at Friendly Fires

Primo Round

Primo Oval JR

Primo Oval LG

Primo Oval XL

What are Your Thoughts on Kamado Grilling?

Please let us know your thoughts and opinions on kamado grilling – what is your favorite grill? What do you love to cook? Any tips and tricks?

2 thoughts on “What you need to know about Primo Ceramic Kamado Grills

  1. As a dedicated charcoal BBQueer, I always look forward to your items about cooking with natural fuels versus propane. I do not find propane hot enough to do the things i like, and my Weber Performer can be heat-controlled to do Pizza and I do Quiche dishes. A Beef Tenderloin done on my Weber is to die and go to meat Heaven. I am moving away from Apsley to a more urban setting and the buyers of my home insisted that my Weber be included with the building. (really smart buyers).
    Thus, the Kamado has an attraction to me as the task of getting it lit and up to temp is a bit of a drag, but well worth it when you bite into a steak, a rack of ribs or a whole chicken. I shall drop into the Peterborough Store and have a look at this ancient yet modern cooking device.

    • Thanks very much for your comment Barrie! I’ve found that the lighting and getting the grill up to temp is part of the fun and ritual of cooking on the kamado – nowhere near as fun as the eating mind you! Please drop in and we’d be pleased to show off the Primo line to you!

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