I have a 7# bird going on the kettle rotisserie tonight too. I brined with a standard brine of 1 gallon water, 1 cup coarse kosher salt, 1/2 cup brown sugar and added some thyme, rosemary, and savory. I'll truss it with a few apple and onion slices inside. It should be done in a little under 2 hours at 325 dome temp and 375 for 15-20 minutes at the end for crispy skin. I always run my top vent wide open and one touch sweeper vent about halfway for those temps. I bank lit on unlit lump on one side. I can't tell you about daisy vents because so far, I've only grilled direct on my '69. Be careful running wide open everything, it's easy to get way over 400 in a hurry. I never use sugar on my chicken, but you should be fine as far as burning, especially if you use raw/turbinado.
Kettleheads Anonymous Charter Member