My first Weber kettle (1977) had a cookbook with it
one of the recipes was to take a beef roast and cover it with mustard and stick it right in the burning coals, and then cover it with more burning coals
I did that a few times and it came out great.
same idea as this
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie