I assume you mean the motor and spit for turning meat while it cooks?
I have used one on an older model Weber for years with good juicy results....especially for turkey, chicken and goose, and roasts. A 15# turkey cooks in about 2 hours and I also add a wire basket with wood chips placed right on the flavorizer bars to add some smoke flavor.
Unfortunately the newer model Weber grills changed and there is not enough clearance from the "flavorizer" bars for a large bird to rotate.

 

I'm old school. Farberware. Did a pork rack and prime rib this week with it. It's good at turkey breasts too.

 

Have any leftovers?

 

Thanks for the replies. I’m actually trying to decide between one for indoor or outdoor use.

 

You can't go wrong with a showtime/ron popell rotisserie ...mines over 20 years old and still cooking. We put it out side in the summer..... It makes great chicken, ribs and roasts, even small prime ribs...

 

I have a small Bravetti oven that has the rotisserie function. I use it quite often. I actually use this oven quite a bit. I cooked the Thanksgiving turkey in it this year. I just had to break the turkey down into leg/thigh pieces and the breast. I'll be doing a small rib roast in it on New Years day. In the summer when it's hot I take it outside so I don't heat up the house cooking.

 

That's interesting, never thought about rotisserie rib roast, or do you mean cooking the rib roast in that little oven? I bet a rotisseries rib roast would be good, nice and crisp on the outside, and medium rare on the inside. Suppose you'd need a wireless thermometer to keep track of the temp.

 

Yes to the wireless thermometer. I have a Meater+. I will never go back. Here is the data from my Safeway prime rib if you are curious.

 

 

I have the Joetisserie for my green egg and use it all the time. The best thing to get with it is the Napoleon basket. Fill it with wings and spin it on the grill. Only way I will make wings now.