I'm looking for some advice about how to set my fire on my Primo. From what I've read, I shouldn't use heat deflectors but instead just put the chicken on a spit over the direct flames and let it turn on the rotisserie... What say you?
Also, I'm wanting to be sure about the cooking temp at the rotisserie level... I've read 325 is ideal...
Finally, to keep an eye on the temp, my thought was to remove the built in thermometer, and place the pit probe from my Maverick thermometer through the hole... But that means I'll have a ½ inch hole that will let uncontrolled air in. Any thoughts on what I can use to plug it up temporarily?
Any help would be very appreciated.
Thanks
Tim
Comment