A few issues you may need to address. If the weber is open too long it will get too hot. Can you create a way to raise the disk up and down in relation to heat. Also is there a way to incorporate some sort of "cover" under the disk to reduce the amount of air flow to the coals?
WannaBeBBQueen's Prince Consort
Swamp Pit BBQ's freeloader
To part or not to part: that is the question. Whether ‘tis nobler in the mind to part and suffer the slings and arrows of ostentatious brothers or to not part when faced with a sea of dissent, and by compromise end it? To part: to succeed. Forever more: and by succeed to say we win.
Yeah it looks good...but how does it smell?
Member of The Big Guns BBQ Team Semper Fumantem
"you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc