Been awhile and I have done a few birds on the Joetisserie. Here is how I do it in order to eliminate the burnt grease taste that you may get when doing chicken.
First I bank all the charcoal to the back of the Kamado Joe. Light it up to get it hot and get rid of the white smoke.
Next I take a small tin foil baking dish (the rectangular ones) and fill about 3/4 way full of water. Place this underneath where you figure your rotisserie chicken will be. You will likely need to move the charcoal around. My typical charcoal looks like a steep wall climbing the back of the Kamado.
Next place your rotisserie on and start it. Once the chicken warms up and juices are flowing, take a look to ensure the juices are dripping into the water. If not make your adjustments on the baking dish.
Some people like to add a bit of smoking wood during the cook. I wait until the end to add the smoke flavour.
Once you roughly have about 20-30 minutes left on your cook, I open the lid and add a couple medium sized smoking chunks (usually apple and cherry), this is the key to crisping up the skin and giving the bird some smoke. Leave the lid open the entire time. Get those coals hot enough that your igniting the smoking wood, this intense heat will crisp up the skin. After the wood ignites, it will eventually go out and start smoking. Now you have some good blue smoke, and the skin has crisped up enough to mitigate the smoke absorbing too quickly into the bird.
Now keep thermometer handy and once you reach your desired temp, remove from the grill and let rest for 10 minutes before carving.