I've been experimenting with using a large pile of coals in the middle to sear, then moving the meats out to the outer edge of the grill to finish indirect. This seems to work especially well with pieces of chicken. I've started removing the skin as well--so the rub penetrates into the meat, and to prevent fires from fat. I noticed the meat from the tandoor oven at the Indian restaurant was done this way, so I followed their lead.
To maintain a more definite separation and provide even heating, I've been using the half-round coal baskets (either the newer stamped-metal ones, or the older wire-style baskets) pushed together in the center. This also makes it easier to set up and start the fire, especially if you're using a Performer.