Hello all! I am kitchen manager for a natural foods deli. We are about to undertake a remodel, and will be implementing a "Rotisserie" Chicken program, but are not getting an actual rotisserie, we are getting a really nice Combi. I've never actually used a combi and was wondering if anyone has any recipes/tips/advice/techniques for creating really moist and well browned chickens with a combi? Thanks!