Put the barrel and the kamado out by the curb,
@LightningBoldtz .
Do it soon, before you are impeached by the WKC!! ;-)
I love my rack, use it all the time. Chickens regularly, and I've done ribs in there (I need to shorten the racks to fit in my 18WSM), and I hung a really nice pork loin roast in there last week. Turkeys too, both breasts and whole birds. I've been nervous about stinking up my smoker, but I've hung fresh fish in there a few times too. And every summer I string up a bunch of red poblanos and red jalepenos to make ancho and chipotle peppers. There's nothing like using your own chile powder in the middle of the winter.
Another great thing about 'vertical cooking' is that the outer surface of the meat (especially poultry) stays intact, and doesn't get torn by the grates. When you pull it out, all of those juices stay inside.