Rotisserie Turkey using infrared back burner....

All the recipes/cooktimes (that I can find) all over the 'net are for indirect rotisserie using the main burners.

Has anybody ever done one using the back infrared?? I'm talking about a small (7-8 lb.) secondary bird to be used for seconds/leftovers.

Is it even possible to cook a bird of this size all the way thru w/o nuking the skin using the higher heat of the IBB??

All advice appreciated

To be honest my grill has the infrared burner and I've never used the thing. I know you can do the bird using your rotis. and the grill below, if nobody else answers just go for it that way.
But I too will ba anxious on advise on using the infrared.

My grill has the infared unit on the back as well - I tried it once when I first got the grill and just succeeded in having chicken breasts that were done faster on the back row. Actually it was kind of a pain because I was grilling rather large chicken breasts and the back half cooked faster than the front that was not infront of the infared heat source so I ended up with some dry chicken breast to get them completely cooked. Since then I have never used it.