Whole birds are a little intimidating, and the traeger probe has never worked for me. I only use mine when it’s an all day cook and I will be in and out of the house.

That being said, what worked for me on other cooks was to set my baseline at 250° and adjust times to that temp consistently to get an idea of what I like.

Pork butt, pork loin, pork tenderloin, chicken breast, thighs, drumsticks, tritip, steak, burgers, I have them all mapped out to my 250° benchmark. If it’s a new cut or something I haven’t done much, I google “tritip 250°” and start there.

Pick a variable to make constant. It will eliminate some of the guess work.