I put the rotisserie together, washed all parts, and put wrapped the chicken up with a tie so no parts would hang out. I tried to get the weight distributed so it wouldn't clunk when cooking. I put cajun seasoning on it after patting it dry. Then I set the timer for thirty minutes longer than the table called for.
Success! No clunking, no sparks, no smoke, just a quiet sound as it cooked.
Everything fit nicely.
The chicken was great and cleanup was easy.
I lined the drip pan with foil, but it probably would have cleaned up just fine without it.