Nate,
Looks amazing. I'm about to do my first Weber rotisserie later today. Chicken is in brine at the moment.
How did you prepare yours and what, if any basting did you do\use?
My biggest concern is temperature control, but each cook give me more confidence.
The weather here in the UK is rather unsettled and rain and wind may also cause me a few issues but I'm going for it anyway. Umbrella and Gortex at the ready!