Sorry no "After photos".
I also had a gig catering the meet for a work colleague who recently resigned o move back to the states. I did 3 Lambs (all double boneless legs) 1 was injected with garlic cloves, the other 2 copped a oregano/rock salt dusting over extra virgin olive oil rub. Needless to say they all turned out fantastic.
I cooked them on High for an hour medium for the next hour then high for the last. I also filled the bottom of the spit with water, this makes cleaning out the tray easier and also circulates a bit more steam making the meat partially steamed as well as roasted.
I really enjoy cooking for large groups and a few extra hundred in the wallet for 1/2 a days work cant hurt. So given today's success and all the positive feedback I received I think this year I might make a bit of an effort to set myself up and maybe even start a little business, just doing meat/spit roasts not full catering. I have another giog lined up for late March/April so who knows.
Until next time...................