We have recently moved from the suburbs, where I used my Kamado quite
a bit, to a downtown condo. The new building provides 2 GE Monogram
gas grills out by the pool; one of them has a rotisserie. The grills
are plumbed into the natural gas supply (no tanks to run out!) and
have a drawer and burner for wood chips.

Obviously, low and slow isn't going to be same; I'll have to come up
with work-arounds (eg, start the butt/brisket outside with smoke for a
couple of hours and then finish it in the oven at home).

But, I might as well try and make the best of it with the roto. GE's
website has some approximate grilling times, but no hints at all on
setting the roto burner (infrared) or the cooking time to expect for a
chicken, turkey, or leg of lamb. They do claim that the 36" grill
will accommodate a 20 lb turkey (it's mainly an issue of vertical
clearance).

So, does any one have any suggestions for using the roto on this
grill?

BTW, the Kamado was a better grill than the gasser. Not only would it
get hotter, but it was unaffected by the weather. The stainless cover
on the gas grill doesn't hold heat like the ceramic, especially when
the seabreeze is blowing through the holes for the roto skewer.

Assuming that you can get the GE lit (the ignitors aren't too
reliable) cooking on it is easy - set the burners on high because
that's what you need.