Welcome to the Primo club! A not too hot burnout, maybe new gasket and a new temp guage (if needed) and you'll be most of the way there. 
Posts by Kookabanus
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I actually seasoned my grill2go grates in the oven like I would cast iron before first use. I think you should be fine after you do a round of seasoning like everyone else has said.
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I guess the ash pan would get way hotter than the top seal of the Akorn because of lit charcoal falling through
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Yep they did grey import a while ago and really pissed off Weber HQ which cemented them not being able to stock them in stores for so long
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Turns out the primo cast iron flat plate sits perfectly in the grill2go. Obviously the wrong shape but it worked well enough to make some smash patties.
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Christmas eve glazed ham. Done in the GMG with maple/mustard glaze.
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Christmas bacon experiment on the asmoke. Cured with dried fruits and spices from Christmas cake.
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Sunday night pizza
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Might not be big enough, but if you want to do some comparisons I bought the Blackstone 28" (2 burner) on Amazon for less than $400 delivered last year. Every now and then it changes from a steep delivery fee, to free delivery, but you have to catch it when it's on as it often only lasts a week or so.
I've even converted it to plumbed gas and it works a treat.
I've kept an eye out for these but they don't seem to ever go as cheap as when you guys got them on here.
I'm currently trying to work out if I can get a flat top to fit my Grill2Go x200 gasser.
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Chook and corn on the Pit Barrel!
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I don't think you'll have problem getting crackle with the direct heat on the roti. I always do pork belly on the roti in the kamado at about 200-220C. I guess for a rolled porchetta you could start out that hot to get the crackling started and then lower the temp over time to get the inside cooked.
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I'm keen to do this for a mexican pork dish, cochinita pibil. All I know is you need to put some heat or a flame to the leaves to make them plyable first. Like wave them over the stove and you see the colour change to darker green.
Curious to hear how it goes!
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The flavour will intensify when moisture loss is 40% vs 30%
As you were saying, wait until closer to 40% and you might find you're seasoning is closer to what you hoped!
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I was at The Que Club a couple of weeks ago and saw they were stocking Primo stuff. I didn't realise they were the distributor now. The guy there did say they were expecting another shipping container full of stuff very soon.
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Jimmy70 Yeah primo. Held temp rock solid and very controllable. It held 225F easily with the roti
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That's probably the best primo bargain yet! Nice one!
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Baby backs on the rotisserie for Sunday dinner. Rubbed with Q-Nami and then I made a glaze with honey, coconut vinegar and chilli sambal.
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Not bbq but the hotpot was using charcoal. It only just occurred to me that I should have been grilling some meats over the chimney at the same time...
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Looking good Bentley Meredith
I've used these charcuterie bags quite a few times with great results. I always found it was best to vac seal my salami once it had lost enough weight, which helps even out the moisture levels from the outside to inside. So that might be an extra bit of time to factor in.
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I have that flattop without the air fryers, it's a great BBQ Grill!
I wish I got that when it was so cheap on Amazon!
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Lamb shoulder in the GMG with a middle eastern marinade for dinner last night. I also made some cheese filled pork meatballs to go in a sauce with pasta for dinner tonight.
