Primo Ceramic Charcoal Smoker Grill - Extra Large Oval

I definitely did my research ahead of time and this is the cooker I choose. My only complaint is I wish I would have purchased it sooner. If you love to BBQ and grill this is a must. First you need to be sold on a Komodo type cooker i.e., ceramic. From there, you have the choice of about five brands. Ceramic in general: Pros - Well insulated so food does not dry out - Keeps flavor in and you can taste a difference - Extremely efficient with charcoal - Can grill at a seating 700 degree or smoke at 150 degrees and everything in-between - Keeps temperature even an consistent - Due to large ash space and fuel conserving efficiency, you can reuse old coal for next cook. Just light it and let it warm up while you prepare your food; almost as simple as gas. Cons: - Heavy - Pricey - You will become addicted to outdoor cooking! Unique differences offered by the Promo Oval. 1. Much larger cooking area, the Green Egg, as well as other traditional shapes which are only 18” and are very limited. “Have you ever cooked on an 18” Weber Kettle it’s just inconveniently too small”. 2. Extra extended cooking racks for even more space are available. 3. Iron divider that fits in the fire box for true indirect cooking; great for steaks or anything in that matter where, you want indirect and direct cooking at the same time 4. A great user Forum site full of supporting users, as well the people at Primo are super helpful and knowledgeable. Lastly, the great thing about this cooker is the ease of use; I’ve cooked a brisket for 18 hours and never needed to add charcoal or even lift the lid during the entire cook! I truly believe Primo is the Cadillac of the “ceramic cookers”. Another nice feature is if you add lots of coal at first, due to its efficiency you can just re-light what’s left over from the last cook and a few more times depending on what your cooking; it’s nice to just to go out and light it without cleaning ashes an pulling out the bag each time! I have had mine for close to five years now and still love it I now cook outdoors 3 to 4 days a week now:)