Tonight I decided to use my BBQ Rotisserie and cook a chicken. I started by stuffing the chicken with some fresh herbs (rosemary & sage) then skewered and placed on the BBQ to cook. After about 2 hours of cooking it was up to temp then a final 1/2 hour of crisping the skin. The results where a 8/10 from Tracey and 10/10 from me.