Rotisserie

There was a post on greeneggers of a guy who makes them with an ebay link. 

 http://www.ebay.com/itm/Big-Green-Egg-Rotisserie-Attachment-/281232664344?pt=Barbecues_Grills_Smokers&hash=item417ac5e718

For the same price, you can get a Weber OTG kettle and a Cajun Bandit rotisserie ring, motor, and spit.  After using my brother's Weber Performer with Cajun Bandit rotisserie, I bought one.  Chris, is an excellent guy to deal with and puts out a great product.   

The real issue here is that the egg is a poor vessel for rotisserie cooking.  The Sam's Club rotisserie ovens are a great example.  It is the combination of indirect/brief direct cooking, and the self-basting by rotation that separates a spit bird from an egged one.  When a chicken is rotating 45 minutes in to the cook, you can see the rolling grease foam on the skin, essentially frying it on the grill.  Done many chickens on the egg, never have witnessed that phenomenon.  Flipping the bird every 10 minutes is not the same.  Flipping once, again, not the same. The grease renders, and exits the bottom onto the coals.  With the all-or-none setup constraints on the egg, the majority of the chicken on a spit would get the direct heat, when on the kettle or gasser, only 1/4 of a turn does due to the two-zone fire setup banking coals  or lighting one burner on one side or both, creating an indirect zone.  

Another major factor is the egg's ability to create a moister cooking environment.  Therefore transferring that moisture into the bird via osmosis.   (j/k)  

One thing that I am learning by these trials, is that the egg is really good at alot of stuff, not necessarily the best.  A tough pill, for even me, to swallow.