-Demonstration on how to cook small with such a giant cooker-

-Click on small photos and they will grow to full size-

Primo Ovals temperature range is from 150° to around 1000°

Here it is max'd out->

Today, I'm slow cooking 2 nice Boston Butt pork shoulders. I Glooped these 2 days ago with the mustard, buttermilk, cayenne pepper, and cajun seasonings and wrapped them in plastic wrap for their stay in the fridge. This is more of a smoking than a cooking project because I wanted premium pulled-pork. So I protected the meat from as much direct heat from the natural charcoal as possible while allowing the convected heat and smoke full access to the big butts. You don't want any direct exposure to the radiant heat of the coals because this cook could take 24 hours or more to slowly bring the internal temp of the meat to 200°. Another advantage to the Oval is, during such long cooks, it is simple to add more charcoal without having to remove the meat and interrupt the smoking/cooking process.  Let's see,,, indirect cooking, offset cooking, small or large amounts of cooking, and access to firebox for reloading during the cooking period.  This Oval is the ultimate cooking machine.

<-Smaller volume cooking in the big firebox. Here I used the cast-iron firebox divider and used only the left side for the coals. I made my own drip-pan by covering one of the the drip-pan grates with heavy duty foil leaving deep indentions between the grates to hold the drippings. This also acts as a direct heat barrier for indirect cooking.

 <-Another view. Note the foil shield that I used to act as more of a heat shield for the cooking surface.

  <-For slow cooks, I always start a small spot in the bed of coals and add a few chunks of pecan.  Close the dome and keep the upper and lower vents barely cracked to keep the fire from growing. I try to keep my grill temp between 200° and 250°.

<-The finished product after 16 hours.

<-Next days dinner with prime pulled pork