When I do a whole hog, I place the hot coals under the hams and shoulders on each end, adding a few hot coals at a time to keep the temp where I want it. There's enough heat in the pit to cook the rib section.
When I grill, I put the hot coals directly under the meat or what ever food I am grilling. A rake comes in handy.
Good luck with your build!
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))