The grill is a Weber Performer, 22". The spit rod/rotisserie and grill ring extension, is Weber as well. The addition of the four rotisserie racks is made by Rib-O-Later, or Rack-O-Wheel, something to that effect anyhow. Google it, you'll find it. It's the finest $100 investment you'll make for either the 22" or 28" Weber grills. When you place the coal holders on each side and allow the gear reduction rotisserie to slowly get the pendulum racks over the coals then off, over the coals then off, if you've got the heat dialed down low...it's a perfect low heat, low cooking machine. You can ramp it up by adding more coals for heat in the coal holders, but I like it low and slow. I also have the Weber extension ring which came with the rotisserie, is required to allow the rotisserie racks to do their thing. Takes the some of the grill up another 8" or so. If you have a Weber, it'll be the best investment you can make. Trust me. It changes everything when it comes to grilling low and slow. Put loaded burgers on the racks and let he rotisserie thing get'em...best burgers you ever had. On a side note, as far as chicken, baby back ribs, etc I throw on it, whether rotisserie or not, I keep them bad boys pumped down about every 45 mins to an hour with a simple mix of water, white distilled vinegar, and apple juice...regardless of what seasoning is on the groceries. Keep it moist while low and slow the whole time at intervals, and you end up with a little crispy on the outside, what we want anyhow, but the inner simply falls off the bone, cut it with a fork.
