Does the roti set up make for a better bird than spatchcocking and cooking indirect?
I can't definitively answer that. But we do know it's a different
method, with its own benefits of even-heating and minimal attention needed, and those two attributes can
indirectly contribute to a better cook.
... I'm not opposed to doing a whole bird, but it's certainly easier just to throw a leg or two on the plate for the boys instead of breaking down the whole bird. Then again, I like toys and the CB roti set up seems interesting.
I won't deny there's a toy aspect to the thing---and yes I'm guilty of being a gear head---but given what even a used one costs, you'd better believe I need it to work to earn its keep. My initial cook was very, very promising AND I now have the experience of heat used/time used to plug that into my memory bank for next time. Without a rotisserie, we're turning or tending to meat, there are other variables introduced regarding heat loss, positioning and so on and those circumstances should never be diminished.
I'm not saying what's better or even, what's better for me, other than I don't think the roti is a toy without serious benefit. There will times (like when it's raining, you don't want to fool with the contraption, etc.) when it's not going to be a consideration.
I'm not an experienced cook, and struggle getting chicken really,
really right even indirect. If the rotisserie removes some of the need to be an expert, or even slows down my learning in other ways, I'm OK with that. If this gadget makes me look like a hero, so much the better.
But I don't want it to be relegated to poultry, and want to see what my options are for beef and pork with it.