With both a turkey and a duck on the spit, they would not fit unless I installed the duck perpendicular even though that endangered both ends of the duck to the heat. Least of my worries!
The duck required more heat than the turkey, so the duck went nearest the heat (V-arranged charcoal baskets a la
@Cellar2ful although my baskets touched and didn't come closer to the sides. My pan's size might have prevented that).
Well, the duck didn't have a drip pan underneath because it was
straight atop the charcoal. Lots of white smoke as the duck battled the briquets for dominance and eventually the duck began to lose. I pulled the duck off as the skin was losing the battle. It was at 130 and the turkey maybe 110.
With the turkey alone on the spit I set the duck into a pan and put it on another grill to finish. It came off right as the turkey was finished being carved up. Both turned out great, with some charcoal juggling and relighting new batches to keep the heat going for both grills.
My Pepper Stout Beef I made also turned out fine.
I think 9 or 10 things are on this plate, and I didn't get to sample everything.