Gary London
TVWBB Super Fan
The big joe expander looks interesting - there are sometimes "benefits" to increasing distance between meat and fire. I experimented with some brats on the WSK grill w/charcoal in lower position and liked the results. I could see doing a tri tip on the expander for a little while and then dropping it down on the bottom grate to sear it off of vice/versa.
I've recently been cooking spatchcock chicken directly over charcoal on the lower grate. I slightly overcooked the last one (my fault) but the ones before that were juicy and the skin crispy. The juices and fat dripping onto the coals definitely add a nice flavour.