I'll end up with at least 4 harvests like this this year, crazy weather hear in Europe. If you cut me I will already bleed tomato sauce, and I'm just not sure I have room in my little spare freezer to keep all of this, but luxury problems I know!
When I rotisserie I always do it with the lid off. I find it just gives a way better texture to the skin, and doesn't steam the meat. I set up a weber basket on each side of the grill, fill them both with hot coals from a heaping chimney, put in a drip pan, and start roasting, no cooking grate. Granted I do have to add supplementary coals, but other than that I don't see the down side. Throw in a nice chunk of wood at the beginning and you can also get a nice delicate smokey flavor. Rotisserie traditionally is done open air for a reason!