I recently received a rotisserie for my Chargriller Outlaw, but have not used one with a charcoal grill before. :tape: Can anyone share their set-up with me (particulalrly if you have a Chargriller)? Do you use a drip pan directly under the meat and place charcoal parrallel or pependicular to the skewer? Or do you place Charcoal directly under the meat? Pics would be helpful. Thank you!