Constant turning of the meat while rotisserie cooking allows it to self-baste with natural juices resulting in exceptionally moist and tender roasts. The best cuts of meat for rotisserie cooking are tightly tied, boned or boneless cuts; however, you can use cuts with the bone in if you carefully balance them on the spit so they turn easily.
Your barbecue may be equipped with a rear rotisserie burner or you may use the lower burners. We have outlined the grill set-up for both kinds of rotisserie cooking below. It may be possible to set up your barbecue to rotisserie meat at the same time as you grill other foods. Simply set the meat on one side of the rotisserie and leave the racks in place on the opposite side of the grill.