>How often do you really use it?
3 or 4 times per year.

>Does it make the interior of the oven a huge mess?
Not so far, but I do use a bigger drip pan.

>Can you use it on low temps, like 250 degrees?
Never tried.

The rotisserie is great fun, but wasn't a real selling feature for me, it was just a nice bonus. It is very awkward for me to remove hot poultry on a rod while cantilevered over a blazing hot oven door. I burn myself more than half of the time. It doesn't stop me from using it, but probably lessens the frequency.