1. Pull out the grill plates. You don't want your bird/meat to be scraping against the grill.

2. Use a drip tray. Lots of fat/juices come off and you don't want any flare ups.

3. Don't over butter the bird. I do a lemon/herb/butter chicken on the grill but have always done it in a roasting pan. The first time I did it on the rotisserie I ended up with flaming chickens. Skins completely blackened but once I pulled off the black skin it was the most tender bird ever

4. Use a thermometer.

5. Some grills get pretty hot so if necessary get some airflow. I put a rock between the lid and grill to manage temp.

6. Prime rib is the absolute best on the rotisserie.