My first week with the Primo Extra Large Grill.

I received my new Primo on the Wednesday just before the Super Bowl as planned. On Saturday at noon I fired this baby up with lump charcoal shipped with the Primo. Heated the Primo up to 500 degrees to break-in (my method) and then lowered the temp by closing down the vents to 225 degrees F. Between noon Saturday and noon on Super Bowl Sunday. I had finished smoking two Boston Butts , six racks of ribs, and about 40 chicken pieces. The Boston butts cooked for about 14 hrs and then were wrapped in foil pans and left "on warm" in the house oven. I then put on the ribs for about 8 hours and added the chicken a couple of hours before the SB party started. What a big hit the pulled pork was, it was so tender and juicy. The ribs were left on a little too long and when I picked up a rack the rib bones fell out in a pile, but the meat was tender and luscious, but didn't look like a rack of ribs anymore.
During all this cooking I added no charcoal. On Sunday morning the temp in the grill was still 225-250 degrees. This grill is so efficient with its heat.
This grill is made with approximately one inch thick, ceramic material that is supposed to last for many years. "The Big Green Egg", the number one ceramic cooker with a large following and a good reputation has only a round cooker, where the Primo has a larger 400 sq. inch oval cooking surface with the same thick ceramic material. The Big Green egg is made in Mexico. The Primo is made in the USA.
My Primo actually with free shipping was less than the "Big Green Egg" I chose Primo after going to a "The Big Green Egg" store here is california. Quality for both is excellent. Price and cooking capacity led me to the Primo.
The Big Green Egg is always green. The Primo is offered only in black.
I inspected my Primo for cracks in the ceramics and have found none after about thirty of hours of cooking at 250 degrees and 350 degrees.