Rotisserie burner necessary?

[dadsm3]

I'm getting a new gas BBQ today, and I was wondering if anyone has those models with the rear infrared rotisserie burner, and whether it's worth the extra cash for that option....someone told me it really crisps up rotisseried chicken nicely, but another said it does nothing for the taste, just speeds up cooking. Anyone have any advice?
Thanks,
Mike

[FrankS]

Sorry Mike, no experience beyond the basic burning of meat on the BBQ.

[Ronald M]

The essence of BBQ is patience and slow cooking over low heat, spice rubs,smoke,sauce, and anticipation.

No you don`t need it. Use the microwave if you are in a hurry. YUCK

[FrankS]

I describe my BBQ technique as "char and awe".

[That Guy]

I don't have one yet, but will be getting one this summer. Really it's just for simplicity. Turn it on and walk away.

I usually brine a whole chicken, cut out the backbone, crush the breastbone to flatten the bird, skewer once through the legs and once through the wings, and grill for about an hour turning every 15 minutes. Sounds more complicated than it actually is, so no, you don't need a rotisserie.

[Trius]

Gas? Charcoal reigns supreme.

[dadsm3]

No question Earl, when I do steaks I always use the old charcoal que that I use at picnics. Have my eye on a nice kettle version when this one rusts through (usually 2-3 weeks if you leave 'em outside). But for chicken, kebabs, veggies etc. natural gas is nice and fast...I went with the extra rotisserie burner after all.
I'll let you know how my Easter lamb turns out.....mmmm.......

[rover]

I have a chicken on the grill right now and was thinking yes, I have to replace this grill and I will get one with a rotisserie.

[Trius]

I'll be up for the lamb. :D

I bought a new charcoal grill last year after my little $40 jobbie got too decrepit. The new one looks like a gas grill (http://www.lowes.com/lowes/lkn?action=productDetail&productId=44013-53719-SS-2000&lpage=none) and is pretty large... I love it.