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Most kamado buyers default to round (Big Green Egg, Kamado Joe). The Primo Oval is the contrarian choice — made in Georgia, oval-shaped for true two-zone cooking, with a passionate cult following. Here's how it actually compares to the modern kamado standard.
Quick Verdict
Buy the Primo Oval XL ($1,599) if you want the easiest two-zone cooking in any kamado and you want American-made ceramics. Buy the Kamado Joe Classic III ($2,099) if you want the most refined modern kamado with the best out-of-box features.
The Contenders
Primo Oval XL
$1,599
Two-zone cooks who want true direct/indirect cooking simultaneously and American-made ceramics
Check PriceKamado Joe Classic III
$2,099
Modern kamado buyers who want the most refined features and out-of-box experience
Check PriceCategory Breakdown
Two-Zone Cooking
Winner: PrimoPrimo wins decisively. The oval shape with split firebox lets you run hot direct on one side and indirect smoke on the other simultaneously. No round kamado does this as cleanly.
Build & Engineering
Winner: Kamado JoeKamado Joe wins. Air-lift hinge, SlōRoller, Kontrol Tower vent, Divide & Conquer rack system. The Primo's design is more traditional and lacks these modern conveniences.
Cooking Performance
Winner: TieTie. Both hold low temps for 18+ hours and hit 700°F+ for searing. The Primo's two-zone capability is a real edge for some cooks; the KJ's multi-rack system is an edge for others.
Made-In Story
Winner: PrimoPrimo wins. Made in Georgia, USA. For buyers who care about American manufacturing, this is genuine and matters. Kamado Joe ceramics come from Asia.
Value
Winner: PrimoPrimo wins. $500 cheaper than the KJ Classic III with comparable cooking capacity and unique two-zone capability.
Final Verdict
Buy the Primo Oval XL if you want American-made ceramics and the best two-zone cooking in any kamado. Buy the Kamado Joe Classic III if you want the most refined modern kamado experience with the best engineering details.
Buying Advice
The Primo's two-zone capability is genuinely unique — if you cook ribs and steaks in the same session, it's transformative. If your cooks are single-zone (just brisket, just pizza, just steak), KJ's polish wins.
