Primo vs BGE

I looked VERY hard at the Primos when I started.  I liked the oval design, split fire box, and the like but there was the underlying issue of hot/cold spots on the Primos.  Even the dealer cautioned on it, the oval design did not reflect as well as or was as efficient as the rounded design of the Egg. However, he said they were both premium choices and I would be happy with either.  For me it boiled down to dealers in my area.  At the time the closest Primos dealer was 1.5 hours away and I had several Egg dealers much closer.  I settled on the LBGE and never regretted it. 

@Kosko‌, call the mothership. They seem more responsive that way.

Eggcelsior said:

@Kosko‌, call the mothership. They seem more responsive that way.

will do! Thanks for the info!

1. My wife has a ceramics studio in our basement. The kiln will go as high as 2350 degrees. High fire ceramics get even hotter.
2. Primos are nice cookers but the hinge is better on the egg. When it came down to the two, I chose the egg because the dome was easier to lift on the egg. I loved that primo was made I. in the USA. Another consideration was dealer network. My egg dealer is 4 miles away. Primo dealer is 40 miles away.

RRP said:

DMW said:

The BGE is the only one that includes this forum. I've learned more here in the past year that can be applied to any cooker that makes the price of admission well worth it. I know we have plenty of lurkers around with other ceramics, but if I had known about this place when I purchased I would have paid a good bit extra to join the club if it wasn't included.

That's not true - Primo has their own forum and has for years! There are some diehard Primo folks there as well! Chevy vs. Ford has nothing on the BGE vs Primo grudge on these guys! Granted it isn't as active as this corporate sponsored forum, but the independent forum of Greeneggers which preceded this forum has been around for a couple decades p!

I didn't say Primo doesn't have "a" forum, I said they don't have "this" forum.

Little Steven said:

Just so you know Ron they all went to Addicted to BBQ. Lots of egg and primo folk on that forum. You likely remember Ronbeaux, Rumrunner and a few others from there. Quiet last time I checked but there are a lot of tremendous cooks over there.

Steve - no I did not know that. As for your reply about the founder of Primo I recall his first name was George and I also recall he supposedly was more than a crew member and was actually Ed Fisher's first hand man. I also remember that the original Primos that George started producing were dimpled and looked identical in shape, design and appearance to the BGE ---even down to being GREEN! I also recall rumor was a "come to Jesus" meeting was held with Fisher's lawyers and George and immediately Primos were then produced in black ONLY. Then George had some faithful followers and George was more receptive to ideas of upgrades than Ed and that was when the Primo Oval was born. 

I don't think Ed was as sharp as he should have been with patents. Great guy and maybe a litttle too trusting. Going through something like that myself right now.

Little Steven said:

I don't think Ed was as sharp as he should have been with patents. Great guy and maybe a litttle too trusting. Going through something like that myself right now.

Steve, I hear you - and I think history down there in Hotlanta is repeating itself if you get my drift. Sorry that you too, are experiencing something financially (I assume) similar, bud!

Cookinbob said:

First of all, no one sells Primo in my part of the country, so it was never a consideration.  Secondly, I don't get the fascination with the split firebox on the Primo,  I have an XL, and if I am doing steaks, I build a fire with the lump pushed to one side, cook to IT on the indirect side, rest, then reverse sear on the direct side.  If I want to bake dessert later, I spread the coals, add the plate setter, and am ready to go.  I cannot speak for smaller eggs, but with a little ingenuity (much learned on this forum), you can do about anything on the XL egg.  As you all know, there are lots of other ways to split the firebox, from fire bricks to purchased accessories.  

I know a couple of guys in TX who are happy with their Primos, but I am an Egger and glad to be.

Dude, I'm not selling primos here. Just saying it is a nice bit of kit.

Haven't noticed anything about warranty on the primo, is it lifetime?

I'd get a Primo just b/c it is made in USA. If I were in the market for one other than the Egg

SGH said:

... The only real advantage that I give to the Primo is it's made in America. I know I'm one of the older participants here so my loyalties to country first are very strong. I would gladly pay a higher price for my egg if they would produce them in America..

Agree.  It's too bad it isn't made here.

Angus1978 said:

I love my Primo XL.  I wouldn't hate on a BGE XL either.  The split firebox really shines when I reverse sear.  I start with a full firebox my steaks over the "cold side" and over a D-Plate.  Then when the meat hits 100 to 110 degrees, I open the lid, get a good fire near the top (doesn't need to be super hot, just close to the grate to sear....

Thanks.  Nice to get a little more insight into how it's done.


I'm of course very happy with me LBGE.   Some of the great features and free options that come with the competing products would be nice to have without shelling out another $100+ to obtain, though.  On the other hand, there's something to be said for K.I.S.S.  You put in too many options, it gets confusing.  Just build a simple round grill and let the complexities work themselves out on forums and in after market products.  It works.

Be nice it it was built in the States, though... 

Focker said:

Guess if you're a brisket and rib guy, then the Primo shape would be preferred over the round.  On the other hand, one would prefer a round shape for pizzas for convection and radiation.  All comes down to personal preference.  Dealers will push the brand with the higher margins. 

@KiterTodd,

I agree with your thinking.  Split-zone in a ceramic grill is like rotisserie cooking in ceramic over a direct fire???  I too, struggle with the logic.  Two-zone cooking in a poor insulating, higher airflow kettle type grill is different.  

 

@Little Steven,

You can cold smoke in a cardboard box with a cold smoke generator like the Pro-Q or AMAZ-N.  Maybe I'm missing something here, but what's the advantage of ceramic?

I guess I didn't make myself clear Brandon. I believe you can set up a small amount of lump and wood  in one side and light it. The smaller amount of lump would not heat the ceramic mass as it would with the open design of the bge.  You would still have control over the air intake. I believe that is what allows control down to 170* or so. I've done a fair bit of smoking on eggs but have had to make up special bits to make it work.