Tying up chickens for rotisserie

[Charstone1]

G-day all, I love using the rotisserie attachment to my Weber kettle for charcoal chicken. I have a line of charcoal (lump) directly under the chooks so that the drippings hit the lump for smoke & flavour. Only problem is that the string used to tie them up sometimes catches alight when there is a flare-up. Any ideas about how to avoid this? I know I could put the charcoal at the side but then I reckon that I'd miss the extra flavour.
I usually roast two at a time.
Thanks, CS

[Old Dave]

Get yourself a spool of fine thin wire.

[Charstone1]

Thanks mate, will give it a go.