Hey folks,
Its been a minute since I posted here.
My wife bought me a rotisserie for my Primo XL ceramic smoker! I've got a couple of questions for how to do this right.
First is how do set up the firebox. I believe I cook it directly over the charcoal... no heat deflectors plates, grill etc. I do plan to put a drip pan directly under the chicken with the lump all around it to avoid a big mess afterwards...
My second question is a little trickier. Everything I've read says to cook at about 325 at the rotisserie level. I'm not to impressed with the accuracy of the dome thermometer, so thought I would leave it in place, but thread a Maverick pit probe through the hole, and clip it to the dome thermometer probe... But if I do that, I'll need to close up the hole to avoid unwanted air... or is that even something I need to worry about? If I do need to worry about it, any suggestions about what I can use to plug up the hole?
Anybody have any thoughts on how to be successful on this new adventure?
Its been a minute since I posted here.
My wife bought me a rotisserie for my Primo XL ceramic smoker! I've got a couple of questions for how to do this right.
First is how do set up the firebox. I believe I cook it directly over the charcoal... no heat deflectors plates, grill etc. I do plan to put a drip pan directly under the chicken with the lump all around it to avoid a big mess afterwards...
My second question is a little trickier. Everything I've read says to cook at about 325 at the rotisserie level. I'm not to impressed with the accuracy of the dome thermometer, so thought I would leave it in place, but thread a Maverick pit probe through the hole, and clip it to the dome thermometer probe... But if I do that, I'll need to close up the hole to avoid unwanted air... or is that even something I need to worry about? If I do need to worry about it, any suggestions about what I can use to plug up the hole?
Anybody have any thoughts on how to be successful on this new adventure?
