We just had a Viking grill installed outside. It has a smoker and a rotisserie. Don't bombard me with Viking criticisms...I know lots of folks don't like them, but we love our indoor Viking and are looking forward to using its little brother outside. Despite living in the midwest, we grill 12 months of the year, so we're comfortable w/ that aspect, but I haven't used a rotisserie in over 20 years. We once had a house with a rotisserie in an oven, but the oven wasn't self-cleaning (AND it was copper, to give you an idea of its age!), so the mess we were left with wasn't worth the rotisserie experience. So, do any of you have ideas of what works (and as important) what doesn't work on a rotisserie? Any marinades, rubs, basting suggestions appreciated. Thanks in advance.