Prepare the Primo to225 with the ceramic plates in. If you like you can add small amount of smoking wood- we used a single chunk of hickory wood. Coat the roast (and the ribs) with some flavor to help form a crust. We blended 1/3 cup of olive oil with 6 cloves of garlic, 2 tablespoons fresh rosemary, 1 tablespoon fresh thyme, and about a teaspoon each of kosher salt and crushed pepper. After you brush on the oil mixture, give a final light coat of kosher salt and crushed pepper. We cooked the trimmings in a foil pan with some of the oil mixture and small amount of water- you'll end up with a few bites of high end pot roast. Alternatively you could use the trimming to make an au jus. You could also opt to leave 1/2 of the grill exposed to direct heat without the ceramic plate in. This will allow you to finish the roast's last 10 degrees over direct heat for more crust. You could also remove the 2nd plate at the end of the cook.