A few weeks ago I purchased the rotisserie attachment for my grill. I immediately did a port loin with a dry rub of my special cajun seasoning, wrapped the loin in bacon (gotta love pork wrapped in pork), then threw it on the rotisserie. I served it with a side of home made Q sauce. It turned out great. Problem is I don't know very much about rotisserie cooking and I'm having a hard time finding reference material. I still need to do a chicken or two but would like to experiment with lamb, beef, etc.
Any suggestions or stories on what to do or not do would be greatly appreciated.