While I'm thinking about it, what is the weight rating for this spit motor...IOW, how many pounds of meat will it turn?
Also, for those of you reading this thread and have one of Cajun Bandit's rotisserie's for their 18.5" WSM, how are you crisping chicken skin?...just wondering, I suppose one could cook over direct heat for awhile, and maybe first, or would it be better to save the crisping of the skin for the last part of the cook?