@morghill .......
Tremendous info right there from the "Z" !!!
That whole first block of info has numerous pieces that will help your cook go better
If you're like me &
don't happen to have a rotisserie available (nevermind, just READ the title !!!), check into the threads in Kettle Cooking Discussions
some of the info is generalized enough to work for any style cookup......
Basic items of interest might be to keep the temp up higher for several reasons.....crispy skin, somewhat more even cooking, on larger birds, to keep from sitting @ an unsafe food temp too long.......
The rub & oil / butter stuff BBcue-Z talked about...........
For setups, check into the threads in the other section (Kettle Cooking Discussions), as there are a number of ways already laid out & pros & cons for each....including links to Aaron Franklin's & Weber's methods....along with various ways we here at WKC have done them......
Also info on brines & other stuff from Smokin' Okie's that I put in there.....check those links......