Well, I have cooked a 15 lb turkey, with good results. And it was done very quickly - in about 2 hours, as I recall. I have also cooked cornish game hens, two up, with great results. I've seen photos of baby back ribs being cooked with the rotisserie, which looks like a good idea as well, although trussing them up on the spit is probably a bit complicated. Basically though, I think poultry is ideal for rotisserie, as they are hollow inside. I don't know who well a leg of lamb or beef roast would do, but probably they would be fine as well. I really like the cleanliness of rotisserie cooking - the dip pan catches just about everything and the drippings don't burn so they make good gravy as well.

The confusion is in the word seasoning in this application. OK it's not a wok or a cast iron pan that needs to be properly seasoned but here's Bluestar's recommendation: This is from the BS web site..."Your ring grates, top grates and burner heads may darken over time with use. This is normal. TIP: To prevent your burners from darkening at an uneven rate, rotate the ring grate and top grates between more and less active burners. BURNER CLEANING Ring Grates and Top Grates TIP: Clean spills as soon as possible to prevent sticking and build up.  When burner is cool, remove the ring grate, top grate and center filler grate (30” models only).  Wash in hot, soapy water. Rinse well and dry thoroughly to prevent rusting.  Handle gently to prevent nicks/chips, which can lead to rusting TIP: If you have a nick or chip you can season the area to prevent rusting. Nicks or chips are not covered under warranty.  Put corn oil or other high smoke point oil on a paper towel and rub onto rusted area.  Wipe away excess oil and replace the part on the range. Do not submerge the burner grates in water for extended periods of time. Prolonged exposure to moisture may cause rusting.  For heavy soiling, use a commercially available oven cleaner. Follow the cleaner manufacturer’s instructions. Make sure the cleaning chemicals do not contact any stainless steel or painted surface on your appliance.  Reinstall grates in cooktop and make sure they are seated properly, and do not move unsteadily from side to side". So, BS says it's OK to hand wash or DW and they also use the word "season" so this is maybe why it's a bit confusing to some. It's not seasoning in the traditional sense but oil on these grates will keep them looking good over the life of the grates, IMHO. This isn't that different from keeping your backyard BBQ grates from rusting, same principle.... Here's a tutorial for cleaning, this is just informational.... cleaning your bluestar grates

I thought I would add my .02 :) We don't have a built-in grill but we do grill all the time using a Lodge Logic grill pan. We love it and find that with the high heat we can get on our center gas burner we can get an "outdoor" grill flavor that is better even than charcoal w/o the after taste that some grill cooking has. We have a 1400 cfm remote blower. It is a liner from Tradewind. It is quiet and efficient and gets every bit of grease and odor. I will post a couple pics .Can't stress enough the initial start of the fan about 5 min before cooking starts. Also let run as long as there is a hot pan on the burner and to get all of the "dirty" air out of the system before you shut it off. This is why you want a system that is quiet so you will use it completely. I also want to mention having more power than you "need" so that you can use medium as your max speed. The reason for this is that turbulence is created inside the duct on high and the odors/steam/grease etc come 'back at'cha". This is a law of physics and is unavoidable so plan on this when getting the cfm you need. A few more things: get baffles as they are easy to clean, they are quieter, they capture better. If you have a high cfm you can ignore the 6" extra that you need in width and also add height to your hood to place it further away from the cooktop. We have a 54" and there is no extra on the ends. We also have it 33" above cook surface. As you can see it works great and I am REALLY glad we have it higher. One reason I like the grill pan is the above mentioned cleanup. It is simplicity with the LL pan. Wiping down the cook top is a breeze and no parts to remove etc. Way more than you probably wanted to know LOL> Here are a couple pics and there are tons more on my photobucket accts . c steaks on LL pan: view of high heat wok cooking and what happens when you have good ventilation: view of hood assembly:

"And should you have to?" - I have a BS range top w/ 6" SS back trim and the scorching comes from when I don't wipe down the SS after cooking, then the residue gets 'scorched on' by the high heat of subsequent rear burner use. I used to get nasty scorch buildup (?) on the SS backsplash and would occasionally have to labor with hot water and barkeepers to get the SS clean again. Eventually I figured out that if I just give the SS a simple wipedown after any sort of splatter or fry type cooking I avoid the scorching completely.