Here's a quick video of my first try at cooking on the Weber Rotisserie:
http://www.youtube.com/watch?feature=player_detailpage&v=3M1bJh2VmnM (http://www.youtube.com/watch?feature=player_detailpage&v=3M1bJh2VmnM)
One of the chickens was seasoned with Rudy's rub and the other had a whole lemon in the cavity along with a garlic clove, bay leave, rosemary and salt and pepper.
(http://i1077.photobucket.com/albums/w478/javahog2002/S1270003_zpsbca2d077.jpg)
They took about 2 hours to cook since I opened the lid too much to make sure my truss job was working.
(http://i1077.photobucket.com/albums/w478/javahog2002/S1270004_zps95875f7d.jpg)
They were moist and tender. The wings were the best part since the skin was crisp and did not come off until I was eating.
(http://i1077.photobucket.com/albums/w478/javahog2002/S1270002_zps311abf16.jpg)
Next time I will try to brine the birds before cooking. I did not have time this go round.
I finally got to use the outlet I installed above the Performer. The cord did not get too hot.
(http://i1077.photobucket.com/albums/w478/javahog2002/S1270001_zps6c02f1ec.jpg)