Anyone that has any experience with real barbeque knows that there are little things that make open pit cooking more of an art than science. If you use just embers as the heat source, you don't need a rotisserie, but with an open flame, a rotisserie can produce the same slow cooking quality. Think Southern Barbeque versus Western Barbeque.
With Southern Barbeque a pit master can use a heat source just lower than the boiling point of water, about 200F, and slowly cook a whole hog over 8 to 12 hours with just one turn, producing moist, tender pork that falls off the bone. A Western Barbeque master can use a fire or hearth and slow cook a side of beef using a rotisserie and get similar results even though the heat source is closer to 500 degrees. The Southern method is less complicated leaving more time for imbibing while the Western method requires someone reasonably sober in comparison.
Climate science tends to neglect the subtle differences that make for a quality meal. By neglecting the skin and most of the meat in their models, they will never be pit masters.