Jackie I've made fresh bratwurst and non-boiled ribs in mine.

I don't like putting the bratwurst on the skewers, I feel by puncturing the brat too much of the juices drip out while cooking, and the brats come out dry.

What I do instead is use the baskets that came with the rotisserie; which one depends on how many brats I'm cooking. Seal the lid of the basket tight enough so the brat isn't squished or punctured, but that it doesn't slide around either. Only do a single layer of brats in the basket.

The one problem I had, was that the ends of the brats got too cooked before the rest of the link was a nice golden brown. I solved that by lining the inside of the edges of the basket with foil in a strip. The brats hold the strip upright against the basket.

I've shared my FIL's recipe for bratwrust before, but I can repost if you wish. Just change the way of cooking to what I described above, instead of grilling. I found they take about 25-40 minutes to be golden brown.

I, personally, don't care for bar-be-cue ribs that are pre-boiled before cooking. I went ahead and put the raw ribs with a dry rub on them on to the skewers according to the directions for boiled ribs. I let them cook until they were also a nice golden brown. Basting sauce on to the outside of the ribs was easy, but I had to improvise to get sauce on the inside. What I did was put sauce into the marinade injector that came with the rotisserie, opened the door, and when the gap in the skewers rotated around, I squirted the sauce through the large metal tip so it sprayed on to the inside of the ribs. Believe me, I laughed at myself as I did it, it looks so funny, but it worked! Then, I closed the door and allowed to cook until the sauce took on the degree of glaze I was looking for. Mmm :-9 Doesn't compare to slow smoked, but was a good alternative on a hot, rainy day where I couldn't cook outside, and I didn't want to put on the oven.

I have also made whole chickens using the Roast Sticky Chicken seasoning (it's a good rub, even if the chicken isn't cooked for five hours), and I've made stuffed whole rotisserie chicken by using foil and cooking thread to seal the stuffing inside the cavity. It is extremely important you check the stuffing for doneness with a thermometer when doing that though.

I haven't done leg of lamb yet, as I'm awaiting a sale, but I am looking forward to trying it. And I want to try a rib roast at some point too.

HTH!

Pam
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