My Char-Broil has two burners - left and right.
It also had a one piece rack - but after consultation with Mr. Hacksaw, it now has two racks.
When I rotisserie, I remove the racks, pre-heat with burners on FULL of 10 - 15 minutes, then I turn off the left burner and turn the right burner to LOW, put a drip pan on the left burner, put in the spit with the food over the drip pan and close the cover.
I also have a smoker box with chips or chunks on the right burner
BBQ Pork Loin anyone? (injected with strained commercial Italian Salad Dressing)