I have now cooked a rib roasts, and pork loins using the rotisserie and they were noticeably more juicy then when roasted in an oven. They also had a very tasty crust. You do have to remove the grates. I use an shallow roasting pan placed directly on top on the flavorizer bars to catch drippings. Only slight negative is there are no dripping for gravy like you would have in the oven. Juices stay in the meat.The motor and spit fit perfectly on my Spirit 2 e210 and turns 6-7 lbs roasts easily.  I have one in Florida and am now buying a second one for my new grill in Maryland.