Primo Round 15" Deflector Plates - CGS
Primo Rotisserie Kits for Oval & Round Grills
Primo Grill Covers - All Grills
Smokeware Stainless Damper Top for Primo Oval & Round Grills
Primo Oval Cast Iron Searing Grates
Primo Genuine Replacement Dome Thermometers
Primo XL Oval 400 Buyer's Guide & FAQ
Primo XL Oval 400 Buyer's Guide & FAQ
What improvements have been made over the years to the Large Round?
Depending on your grill's age, Primo's design updates include:
- Damper Top: Multi-function vent for better airflow control.
- Hinge: Redesigned assembly for easier lifting.
- Grates: Upgraded to heavy-duty stainless steel.
- Rotisserie: Added compatibility for motor-driven rotisserie kits.
- Thermometer: Threaded back mount for secure, accurate readings.
How do I confirm my Primo Round size?
The Primo Large Round has an 18.5" diameter cooking grid with 268 square inches of cooking area. Its size places it in the same general class as the Large Big Green EGG and Classic Kamado Joe.
Where can I find replacement parts for the Primo Round Kamado?
We carry a range of genuine Primo replacement parts for the Large Round, including cooking grids, charcoal grates, gaskets, dome thermometers, damper tops, ceramic components, bands, hinges and other common wear or replacement items.
How does the Primo Round compare in size to the Large EGG and Classic Joe?
The Primo Large Round, Large Big Green EGG, and Kamado Joe Classic are all essentially the same size, each offering roughly 260–270 square inches of primary cooking area.
The Primo Large Round provides 268 square inches, putting it right in line with the other popular 18-inch class ceramic grills.
What accessories are essential for indirect smoking on the Primo Round?
You will need two CGS 15" Half-Moon Deflector Plates and Primo's Round Deflector Rack. The rack hold the ceramic plates under the cooking grids to block direct flame exposure for smoking and baking.
Can I run two-zone grilling?
Yes. Place one CGS 15" Half-Moon deflector plate on the Primo Round Deflector Rack for indirect roasting, leaving the other side open over direct coals for direct grilling.