I think that hanging the meat just gives more space for cooking, which would be fine for smaller cuts that don't hang down very far. I know people that cook commercially that use a stainless steel cable inside their large cookers with hooks for ribs and they can hang many more slabs of ribs than will fit on the grate. But, I would think in a drum, a side of ribs would be hanging down almost to the fire. Just sayin'.
I'm sure these guys have all this figured out, and the build quality looks nice, but $400 plus shipping for something I can make for less than $100?
A Big Green Egg
1 Butt Ugly UDS
A Stok Tower grill
And, a gasser for the quick and dirty.