That looks excellent! I can't wait to hear and see the final results.
Oh, yeah... I kinda slowed down after dinner. Must have been the tryptophan.
I was pretty happy with the results. White meat was not dry. Not particularly juicy either. But judging by the joint flexibility I got the bird off the heat at just the right point. The dark meat was really juicy and the skin was crisp when it came off. Despite the mahogany color, the smoke flavor was subtle. Some times that seems to come out more in the left overs. I'll be making Buffalo Chicken Mac 'n Cheese with some today.
One thing that surprised me was the cooking time. It finished in a little over two hours. The lid therm read about 300°F except for one time it went to 320°. The
chart found here suggests 3-4 hours at 325°. I guess the radiant heat from the coals on either side of the pan provide a lot of heat. I am thinking of putting coals on one side for the next one. Or starting with coals on both sides for a hot start and then just replenishing one side. (Alton Brown suggests 500° for the first 20 minutes and then reduce to 350° or 325° for the remainder of the cook.)
The other issue was that the stuff I put in the body cavity mostly cane out. That was orange, and onion slices and some fresh herbs. I need to secure that better. The bondage job to keep the bird firmly on the spit did work well. My counter weight was not sufficient to offset the turkey but I'm sure it helped and the rotisserie motor had no difficulty with the weight.
I am definitely going to use the rotisserie for the next two birds this holiday.