I don't have any experience with the BGE Rotisserie, but I did buy the Joetisserie for my Big Steel Keg kamado, and although it is a cool gadget, I found it to be a lot to set up, and for the things I cooked on it, I didn't really think it was all that great.
YMMV, but I cooked two chickens on it (butt to butt, so to speak) and I made some chicken shawarma on it as well. For me, the rotisserie chickens were ok, but I would rather spatchcock them and just smoke them on the BSK. The setup and cleanup of the rotisserie just weren't worth it for an end product that I thought was about the same as spatchcocked chicken.
The schwarma was good, but in order to cut the outside cooked areas off the spit, you had to remove the spit, cut off the parts that were done, and then put the spit back on the hot grill, and hope that you don't burn your hand or let the fire get too hot while the lid of the kamado was open. Again, in my mind, it was too much work for the end product. Plus, the Joetisserie was not cheap. I think it was either $200 or $250 when I bought it, which is a full $100 less than the BGE rotisserie. Anyway, that is just my two cents on rotisseries for a komado. If you do buy it, tell us how it goes.
