As HoosierKettle mentioned above, two different methods and results between a Slow N Sear and a rotisserie.
I am not aware of a way to duplicate the self basting qualities from using a rotisserie. Turkeys, chickens, roasts and even shish kebabs come out amazingly moist when spun on a rotisserie. The juices that normally end up dripping in a pan or clogging the kettle bottom tend to stay within the protein when cooked on a rotisserie. A rotisserie is my favorite BBQ accessory. Both of mine are Weber branded but you will get the same results using any brand.
I have a Slow N Sear, but only use it for cooking tri-tips and steaks at high temps.