The birds were roasting hens.... quite large as chickens go. I cooked them at 300 degrees F. The meat was succulent, very moist, and I removed them a few degrees below rec. cooking temp and covered tightly to allow them to finish off the KK. I have since learned my lack of a crispy skin and golden color were the result of insufficient KK temp. Oh well. I figured since roasting hens were fatter, it would be wise to cook slower to render most of the fat out. Lesson learned. BUT i also learned something else by accident. The Connecha sausage fell out of the rotisserie directly into the glowing coals; must of sat it the embers for at least 5 minutes.
Low and behold, i found myself and my guests ranting about the flavor and texture of the Connecha! Like a reverse seared steak i guess. I will be using this technique again and again in the future.