I am with Richtee on the work load,etc. I think I would load her up and see if you have difficulties. I never move my food unless I am doing beer can style birds, sometimes I will spin them to make sure the airflow crisps the back side too. Either way, you have to be there to keep the coals up and basting, etc. Try not to rotate the food and see if it still comes out good without the rotissierie. I am thinking that if you have good heat distribution that the only benefit of the Rot. would be smoke distribution.
When I first got mine, I put 6 oven thermometers at both upper and lower racks. I took readings at different temps and made myself a chart so that I can put the bigger cuts near the hotter areas. Also, by observing the smoke build up on the glass of the thermometers, I could see where I get the most and least smoke. The cleanest glass(least smoke) was on the bottom rack below my chimney and in my case, (reverse flow) its also my hottest spot.
Keep in mind too, that at lower temps, 235 degrees or so, temperatures seem stay more even throughout, its when I am are around 300 plus that I seem to get more differences between zones.
We are just trying to save you a few bucks!! These big units are built to pretty much close the door and relax anyway!!
Take care, Steve
