You can cook stuff most of the way & then set it on the outside ring (in grill safe pots or pans, or on another grill, heated ) to finish up and/or stay warm while other things are cooking.....
Same logic I would use for a multiple piece stir fry on th large wok, so the 1st stuff doesn't get too done & all mushy......
See Here~~~~~>
http://weberkettleclub.com/forums/grilling-bbqing/wok-a-billy/It mostly shows all the stuff together, but how I was doing it was: cooking meat MOST of the way, then several items at a time, adding in the items that needed the least amount of cooking last......
Over several cooks, I found that sometimes I would take out the first two segments & the meat, while the very last stuff just started cooking, then dump it all back in........
There's no sideboard for warming on these & so it has to get a bit creative.....you have a better setup for a lot of things, 'cause there's a place close to set par-cooked food, in containers or loose !!!!
Have Fun with it !!!!