Rotisserie Chicken on the bbq

I was very excited to try this out and it turned out great.  I took a rather large chicken and did a dry rub of smoked salt, montreal chicken seasoning, granulated garlic and rosemary and then put it in a plastic bag for several hours (I recommend 3 or more).  Then I put a head of garlic and a lemon inside the cavity of the chicken to prepare it for the barbecue.  To cook the chicken, we preheated the grill to 225 C and then turned off two of the burners.  We put in a drip tray beneath the chicken and filled it with white wine and positioned the chicken on the non lit side of the bbq for indirect heating.  It took about 2 hours and came out just wonderful.  Here is the picture: