Do you have any pix of your CG setup? And/or, can you describe how you set up the fire to use the spit?
I never did figure out how to post pix on this board .. figured I need to get above rare.
Anyways I did figure a few tricks to grilling with the CG. For one, I take out the side adjusters, and just let the rack rest on the bottom. I cover the rack with a doubled-over sheet of heavy-duty foil. I don't bother with a drip pan (though it would probably help with chicken ..
For chicken, I put coals on either side (and try to finesse a few to the front and back with my wide's gardening tools. I find I need to wrap the wings in foil for most of the process, or they'll burn right away.
Pork loin I do similar to chicken. I usually use a maple, honey or hoisin glaze and they would burn to quickly without the indirect method.
For Tri-tip I put the coals directly under the meat and let 'er rip. I like my meat pretty rare, so it gets a nice crust and cooked till reddish-pink without much fuss.
There appear to be some knock-outs on the lid of the CG to accomodate the rotisserie rod, but I suspect they'd interfer with using it as a smoker, so I left them intact.
One REALLY cool trick I learned is that the little cast-iron dohickey CG gives you to take off the grates (which I do for rotisserie use) is PERFECT for propping up the lid just a little. I generally can maintain 250 degrees (based on the lid thermometer, so it's probably closer to 275 inside the grill.
I hope these tips are helpful. Everything I've done so far turned out tender and juicy and crispy ....