Stainless lump bucket was one of the first things I made. Rings are 3/16" and 1/4" round bar. Made two and still have the second one. Best to have the lump grate in the bucket for easy clean up. Most folks who see it want one, so now that we have the capability to fabricate, we/re designing it.
Several years ago, I designed a way to spin birds on my medium egg using the large 2" fire ring. One thing you'll need is a plate under the bird to act as a partial indirect piece. So, the bird goes from indirect to direct as it rotates. The legs hang the lowest, affecting distances between the indirect piece and rotisserie. Also, need to find a way to cook other things as the bird spins. It's a nice change of pace for grilling a bird, but in the end, I found the spatchcock method easier with similar results.
steaks are best done as a direct cook, sear close the fire, roast in the dome til desired internal temp.
The one thing I don't like about the reverse sear is I'm doing the hottest part of the cook last and during that cook trying to hit the target temp for the meat. The margin for error is greater......over cook because not enough char, under cook because to much char to fast......
couple sirloins I did last week, blacken then roast to 130ish internal temp. Note the small piece of mesquite in the pan for flavor.