just got a barbecue with rotisserie attachment ... never tried rotisserie before ... any tips on best procedure for most succulent results ... what are best things to cook on it? ... how hot to have back rotisserie burner? ... turn on bottom burners as well? ... need pan under meat to catch juices? ... need constant basting or just leave for a long time? ... and how long does something like a 5 lb. chicken take? I've heard 90 minutes and I've heard 2.5 hours. Any advice appreciated by this novice.