Spent a short amount of time modifying the Weber rotisserie ring to interface with the 22"
WSM. (Sorry no pix, as yet). The first smoke was 2 chickens mounted upright on tower stands, with a rack of St. Louis cut ribs spinning above. Some observations: a WSM heats somewhat inconsistently in the first 2-3 cooks when new (my 18" did the same thing). I cooked the birds and the ribs 4 hours...although the temps went as high as 290, and I shoot for the 250 ideal, they could have been pulled a half hour earlier. One possible issue is the additional holes in the ring (with the upside -down mounting) caused more of an updraft in the airflow that affected the temp range. I'm using foil to plug the holes for now. Also, having the 22" WSM mounted on a Weber Performer left some experimentation on the air controls.
Since then, I used the rotiserrie to spin a beef tenderloin roast...no water pan, no racks.
The temp range was 290-300...the roast came out a perfect rare-red to the edge in about 30 minutes. Did the same thing with some tri-tips, but foil-wrapped the water pan (but no water) to bring the temps down slightly (260-275), and minimize the fat dripping into the fire. The tri-tips came out medium rare red after 35 minutes. The WSM is very consistent in temps right now, and the operator has learned the right air settings for various heat ranges. The 22" consumes more fuel than the 18", but that's to be expected. For ISD (May 23rd) I plan to do a variety of things...chicken, ribs, sausages, and bacon for starters...something on the rotisserie. The Bullet rarely fires up when bacon doesn't fill one of the layers...the 22" will easily do a lb. of thick sliced on the top rack. Spread a thin layer of raspberry chipotle BBQ sauce on one side when the strips are almost done...we call it 'dessert bacon'...