Grilling Season is Here!

With Daylight Savings Time springing our clocks forward, the days will start to have more daylight and higher temperatures, which mean its grilling season! Mastering your outdoor grill will give you unlimited possibilities! Once you know the right techniques, you don’t even need a recipe to make amazing food.

The Primo Grill, the Holland Grill, and the Portable Kitchen are all made in the USA! To learn more about the Primo Grill, The Holland Grill, and The Portable Kitchen go to our Grilling and Outdoor Living page.

GRILLING 101 (if you are a grill master you can skip this section!)

The first thing to think about when deciding on a grill, is gas or charcoal. Gas is more convenient, but charcoal will give your food a nice smoky flavor. Gas grills use propane, and when your tank runs out you can either exchange your propane tank or get it refilled. Callaway’s has a refilling station where you can get your tanks refilled. Refilling is always cheaper, and you get more propane than when your exchange! Gas grills are considered more convenient than charcoal because once you turn the gas on you just hit a switch to ignite. Charcoal grills take a little more effort. Make a mound with your charcoal and light it. Remember to never use lighter fluid! The lighter fluid with “burn off” but the fumes will give your food a chemical taste.

Direct and Indirect Heat Zones

After you have selected your grill and know how it works, it’s time to learn how to cook on it! The most important thing to learn about grilling is how to create direct and indirect heat zones. Cooking over direct heat is similar to using the broiler setting in your oven. Cooking your food over indirect heat is like baking in an oven. When you are grilling, if food is cooking too fast, all you have to do is take it off direct heat and continue cooking it over indirect heat. For example, steaks are seared over direct heat at a high temperature with the lid open and then put over indirect heat to cook to its desired doneness with the lid closed. If you have a gas grill you can achieve this by setting half the burners on medium to medium-high heat and the other burners on low or on off. If you have a charcoal grill, simply place the lit charcoal to one side.



Brining your chicken before you start grilling, soaking it in seasoned, salted liquid, will add lots of flavor and help your meat stay tender and moist. To make the skin crispy, start grilling with all the pieces over direct heat. When you move the chicken to indirect heat, make sure your breast pieces are placed with the thicker ends closer to the direct heat zone. This way the chicken breasts will cook evenly. When testing to see if the meat is done, the skin should be crisp and golden, and the juices will be clear.


Medium 140°F

Medium Rare 135°F

(USDA requires the minimum internal temperature for beef to be at 145°F.)

How to tell if your steak is done by pressing your finger to the middle.

Very Rare – Soft and mushy

Medium Rare to Medium – Slightly firm with some spring

Well-done to Overcooked – Firm to touch

Start a steak over direct heat, and don’t move it around while it cooks. If you move the steak it will prevent it from searing. Once seared, move steak over indirect heat to cook to desired doneness.



There are so many different types of pork to choose from and different ways of grilling them. There are pork chops, sausages and brats, boneless ham, whole ham with bone, ham steak, kabobs, ribs, roast, etc.



1 – 1 ½ pound fish will make 2 large servings

Fish will cook quickly over direct heat. Insert a metal skewer into the thickest part of the fish. When the skewer comes out warm and doesn’t meet resistance the fish is done.


  • Steaks and pork chops should thaw to room temperature before grilling. Chicken and fish should be kept refrigerated.

  • We recommend using an internal read meat thermometer, so that you can make sure your meat is cooked to perfection! Your meat will continue to cook after you take it off the grill, so its okay if you take it off a few degrees before it’s done.

  • Season your food generously on both sides with salt and pepper.

  • Preheat your grill and let it get hot before you start grilling.

  • Always keep the lid open when searing foods.

  • Try not to move food around on the grill or flip it too much (unless you are trying to prevent flare ups)

  • Steaks, pork chops, and chicken should rest for 10 minutes before serving.

  • Always keep a fire extinguisher close by.

  • Foods with high fat tend to drip and cause flare-ups. Cooking over indirect heat will help prevent this.

  • If the fire flares up when cooking chicken, move the chicken pieces around. If it continues, remove chicken until flames subside.

  • When using sauces, be sure to brush it on at the end of your cooking time. Don’t brush onto raw meat to prevent burning.

  • Always slice a steak against a grain.


It is always a smart idea to keep your grill covered when not in use. This will keep it clean and save from the elements.

It is easier to clean your grill when it is warm. This is why is recommended to scrap down your grates between each use. You can spot clean the outside with glass cleaner when needed. Your grill should be deep cleaned about once or twice a year. We recommend cleaning once before and after the summertime grilling season. But if you are grilling regularly year round, we suggest deep cleaning every few months.


If too much ash builds up in your primo, it is important to remove some to maintain proper airflow. Make sure the charcoals are fully extinguished before removing them. To remove ash you can do one of three things:

1.Place a metal bucket or dustpan under the draft door and scoop out the ashes with the ash tool into the bucket.

2.Remove the cooking grate and fire grate, and then use a shop vac to remove the ashes.

3.Remove the internal components and use a utensil to scoop out the ashes.

Primo grills have a porcelain coated grate to keep food from sticking. NEVER use a standard wire grill brush to clean your primo grate. You can use a Primo Grate Cleaning Bar to clean the grates, or if the grill is cold or warm run a lemon half over them and wipe them down with a paper towel.

Low temperature cooking will cause a greasy build-up around the daisy wheel and on top of the vent. Using a clean cloth or paper towel to wipe off the build-up. The vent can be hot, so use caution.

A Primo grill needs to be deep cleaned only when the black charcoal buildup on the inside of the grill begins to flake, or if mold or mildew are present. Primo grills work like a self-cleaning oven:

1.Heat the grill to +500°F for 30 minutes and allow the grill to cool completely.

2.Remove the internal components of the grill

3.Use a soft bristle brush to brush the interior of the grill.

4.Remove the residue that collects in the bottom of the grill.

5.Insert the internal components.


Give your grates an extra scrape down. Use a putty knife and a grill brush to scrap the top and bottom of your grate. While your grate is removed, use your putty knife to scrape the crunchy stuff off the surface of the drip pan towards the drain pipe. Next, scrap down the drain pipe and scope all the black, crunchy stuff out. Keeping your drain pipe clear gives you maximum heating performance. Finally, you will need to clear the drain pipe to make sure the drippings can run freely out into your drain bucket. Run the Drain Pipe Cleaning Rod down through the pipe drain to clear out any build-up. Use paper towels to wipe off any excess grease from the edges of the grill and smoke stacks. Replace the cooking grate and drip pain.


First, remove your grates, coals and your drippings. Spray a little multi-purpose cleaner & degreaser on the built up grease and scrap off with a wire grilling brush. Then, wash your grill off with water. Next, scrap down both the grates using your grill brush and rinse with water. The Portable Kitchen Grill is made of cast aluminum, so it is rust proof!

Stay tuned for grilling recipes! Share your grilling photos with us by using the hashtag #callawaysIS

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