I was thinking up an ideal rotisserie contraption the other day for just such a mission. Rather than the traditional drip pan, something just high enough to cath the bottom of the roast as it rotates. Auto basting! The sause comes to a boil eventually, filling the cooker with aromatic steam, and the drippings from the meat fall back into the sauce, creating a vat of greasy goodness?
Some adjustment for changing fluid levels and it could work quite well I think...
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