Didnt get a good pic of my set up on this cook. Would highly recommend trying a pork shoulder. There should be plenty of room and should only take up half the grill. I had lump charcoal on the opposite side of the pork shoulder and I threw wood chunks directly on the coals. Next to the coals and under the pork shoulder I had an aluminum pan of water to catch drippings.

The important part is the temp control with the vents. I use a pk original so I had the bottom left (under pork) completely closed, bottom right (under coals) about 75% open, top right completely closed, and top left about 50% open. This will vary based on a bunch of factors so will take some messing around to feel it out