Hi all. I'm a n00b to the forums, but I've read enough articles to know I should start out with an explanation of what I have.

I have a Centro (CanadianTire) brand LP grill, model 6800 (the big'un). It has 4 H-style burners on the main cooking surface, plus an IR (at least I think it's IR) rotisserie burner mounted horizontally on the back wall. All of the Centros have a standard side burner, BUT this big'un model replaces the standard side burner with an IR (again, I think so) side burner which they like to call the SearZone burner. The grill came with 2 covers for the SearZone; a standard burner grate (looks like your gas oven stovetop), and a reversible cover that is flat on one side (like for pancakes) and has ridges on the other (presumably to sear your steaks?).

I got a motorized rotisserie kit for Father's Day and I'm looking forward to using it. However, when it comes to these "searing" IR burners, I've ALSO read enough other articles in other places to be fearful of them. About the only advice the manuals give is to NOT use the main burners at the same time as the rear rotisserie burner. The manuals don't give any advice at all for the side SearZone burner.

So, question 1: what would be the best way to cook a whole chicken with the rotisserie kit? Do I warm up the grill with the rear burner, or use the main burners first, then turn them off when I switch over to the rear burner? Again, prior readings on these burners have convinced me that I wont' be doing my cooking on "high", but prior readings have also made me think that if I don't get it right, I'll have a charred bird that's still raw in the middle.
Any actual prep/cooking tips would also be appreciated. I figure the spit rod will go right through the bird and the 4 fork-progs will hold it in place, but are there any tips and tricks to doing rotisserie and using the rear rotisserie burner?

Now, question 2: what the HECK do I do with the side SearZone burner?? For steaks, I've read stuff that says "sear first, then grill" and vice versa. Because the IR burner IS so hot, do I sear on "high" for only a few seconds? It seems to me that I'll only be using the SearZone burner for a quick few seconds. Is there any situation where I'd be using the SEarZone to do prolonged cooking? Do you even "cook" with the IR burner at all, or is that not its purpose? And, here's a dumb question, why use the SearZone burner at all? If you're finished cooking the steak on the main burner, why just crank up the burner for the last few seconds to get the searing that way?

Sorry for all these questions. I've been doing a lot of research on "searzone" and IR burners and I just haven't really gotten a good feel for what I should be doing with this thing. I bought the big'un model for other reasons, but now that I do have these burners, I'd like to make the most of them.

Thanks for any help!!

-Mike