Hey all,
I'm running a Primo XL kamado style smoker. My wife gave me a rotisserie for my birthday a few months ago. I was able to successfully cook a whole chicken on it (trussing that thing was a PIA).
I've got the urge to trying it again, but this time with a pork roast. I've been poking around the internet a bit, and it seems like the only roasts mentioned are either a pork butt or a pork loin. Do you have any other suggestions? I just wanna be sure I use the best cut of meat for this...
I can't really control the temp using the rotisserie, as the lid of my smoker is propped up a bit by the rotisserie... All I can really control is making sure I bank the coals to either side and control the amount of lump charcoal I use... Any other thoughts on that?
Just wanting to get some ideas from experienced smokers...
Thanks,
Tim
I'm running a Primo XL kamado style smoker. My wife gave me a rotisserie for my birthday a few months ago. I was able to successfully cook a whole chicken on it (trussing that thing was a PIA).
I've got the urge to trying it again, but this time with a pork roast. I've been poking around the internet a bit, and it seems like the only roasts mentioned are either a pork butt or a pork loin. Do you have any other suggestions? I just wanna be sure I use the best cut of meat for this...
I can't really control the temp using the rotisserie, as the lid of my smoker is propped up a bit by the rotisserie... All I can really control is making sure I bank the coals to either side and control the amount of lump charcoal I use... Any other thoughts on that?
Just wanting to get some ideas from experienced smokers...
Thanks,
Tim
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