We've had a rotisserie for years, a beast of a machine that was definitely required a few lessons in order to operate it, especially operate it without filling our house with smoke-alarm-induced squeals. I don't even know if they make Oster rotisseries anymore, but this one is pretty similar (except ours is about 9 years older, not a Black and Decker and not digital, but besides that it's exactly the same---HA!).
I used a rosemary/sea salt rub on the skin (added great flavor to the birdy), but there are more recipes to be tried!
- Line the bottom tray with foil---it's a nasty mess that can just be tossed.
- Be sure to tie down your birdy's phelanges appropriately. If he flops around his little bits can scorch on the heating coils.