Why I Run a ProTemp S1 and Breezo Fan on My Primo XL?

I’ve cooked on just about everything over the years. Stick burners, pellet grills, drums, ceramics—you name it. I’ve ruined meat, nailed cooks, and learned the hard way more times than I care to admit. So, when people see a temperature controller on my Primo XL, I usually get the same question:

“Don’t you already know how to run a fire?”

Yeah. I do. That’s exactly why I use one.

The Primo XL is a beast of a cooker. It holds heat incredibly well, and once it’s dialed in, it can cruise for hours. But “can” and “will” are two very different things when you’re cooking something like brisket.

Part 1. Ceramic Cookers Are Stable… Until They’re Not

Ceramic cookers are efficient. Almost too efficient. Once heat builds up, it doesn’t want to leave. That’s great—until a small change turns into a big swing. A breeze kicks up. The outside temperature drops after sunset. The charcoal burns a little hotter than expected.

Suddenly, you’re 30+ degrees hotter than you planned, and with brisket, that matters.

At temperatures in the range of 225-250degF, I prefer my pit to remain steady, without surprises or unexpected temperature fluctuations – that’s why the ProTemp S1 earned its spot on Primo’s menu.

Part 2. What Has Changed Since Installing ProTemp S1

My biggest surprise after adding ProTemp S1 wasn’t that my food suddenly tasted “better”, it was more that my cooks became calmer.

My system reacts faster and more consistently than I do to manage airflow by setting my target temp, connecting my S1 to my Breezo fan, and controlling airflow. Instead of me constantly having to chase fires manually.

But the real game changer for me is pairing the S1 with wireless probes so I can monitor both pit temp and internal meat temp in one place. I run ChefsTemp wireless thermometers alongside the S1, which means I’m watching the entire cook—not just the fire.

Having pit control and internal temps working together removes a lot of guesswork.

Part 3. One Less Thing to Worry About

During my last brisket cook, the weather was all over the place. Wind and colder temps rolled in that evening, and this was a cook I wanted to start at bedtime and sleep through. In the past, that would’ve meant waking up, adjusting vents, second-guessing myself, and checking the pit more than I wanted to, and most importantly, NO SLEEP.

This time, I checked the ChefsTemp app on my phone and saw everything doing exactly what it should. Pitis is locked in. Brisket is climbing steadily. No panic. I went to bed, and I slept well that night.

The probes easily last the entire cook thanks to their 40-hour battery life. That might not sound exciting on paper, but in real-world cooking, it’s huge. No worrying about probes dying overnight. No swapping out probes mid-cook. No losing data when you’re deep into a brisket cook.

I could go to bed and still know exactly where things stood. That kind of reliability matters.

Part 4. The Breezo Fan Is the Quiet Workhorse

A thermometer alone doesn’t solve airflow problems. That’s the part a lot of people miss. Fire needs oxygen. Too little and it smolders. Too much and it runs away from you.

The Breezo fan handles that balance constantly. Small adjustments. Short bursts of air. Nothing dramatic. Just enough to keep the fire exactly where it needs to be.

And no, it doesn’t “cook for you.”

It just removes the dumb mistakes. The kind you make when you’re tired, distracted, or dealing with changing conditions.

I was skeptical at first. I like running my own vents. I like feeling in control. But this setup didn’t take control away—it tightened it up.

If anything, it made the Primo feel more predictable.

Part 5. Why Brisket Tells the Truth

If there’s one cut that exposes temperature problems, it’s brisket. Long cook. Big piece of meat. Plenty of time for small issues to turn into big ones.

This one was right around 12 pounds. I seasoned it using Sofa King Awesome Products’ Addicted to the Q rub. It’s bold without being overpowering, and it lets the beef flavor still come through. I wasn’t trying to hide anything with seasoning—I wanted a rub I trust on brisket while still letting the cook speak for itself.

I locked the pit in around 230°F and let it ride.

With the S1 managing the fire and the ChefsTemp probes tracking internal temps, I wasn’t guessing when to wrap or when the stall hit—I could see it happening in real time. That makes decisions easier and more confident.

I wasn’t chasing temps. I wasn’t reacting. I slept. That’s when you know something’s dialed in.

When it came time to slice, the results confirmed it. Evenly cook from edge to edge. Solid bark. Tender without falling apart. No dried-out flat.

Tip: Click here to learn more about the differences between traditional thermometers and wireless thermometers if interested.

Part 6. Why I Don’t “Just Run It Manual” Anymore

Can you manage a Primo XL without a controller? Absolutely. I’ve done it plenty of times.

But here’s the honest truth:
You’re working harder for the same—or sometimes worse—results.

Manual vent adjustments are reactive. You notice a problem, then fix it. With the S1, the Breezo fan, and wireless internal probes working together, problems rarely get a chance to start.

It’s not about shortcuts. It’s about consistency.

Part 7. Letting the Cook Be Personal Again

One thing I didn’t expect was how much mental space this setup freed up. Instead of hovering over the pit, I let the Primo, the fire, and the brisket slowly do their thing. When I did wake up the next morning, the app kept me informed of how the cook went. That’s the balance I want.

Final Thoughts

Experience matters in BBQ. There’s no substitute for time on the pit. But experience paired with precision? That’s where consistency lives.

On a Primo XL, running the ProTemp S1 with the Breezo fan—and pairing it with long-life wireless probes—turns an already great cooker into something you can truly trust.

Steady fire. Clear data. Less stress.

If you’re already confident running a pit, this setup won’t change who you are as a Pitmaster.

It’ll just make your cooks easier—and your results repeatable.