I finally used the Christmas roti from my wife tonight to spin a couple of 5 pounders. My Performer lid has the port that holds the therm tip just under the top vent, and it read about 450 for most of the 1:35 long cook. I wanted a baseline cook just to see what all the fuss was, so nothing in prep but olive oil and a poultry rub right before trussing. The skin wasn't crisp, but not rubbery, either....bite through tender and moist, like the inside. We weren't disappointed at all! Thanks for looking and I'm all ears if anyone has any tips to make em even better next time! I'll use more charcoal and bump up the temp some, for sure. Maybe I ought to check my therm, too.
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