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I played with my brick and charcoal set up again. This time it was to experiment with Gyro. Normally Gyro is cooked on a vertical rotisserie, even I don't have one of those (I did shop for them at one time...).
Gyro was the original reason I got the big flat skewers and the brick set up. It works great. You get the caramelized/charred outside and the softer interior, like you do off of a vertical rotisserie, and anyone can do it.
The only change I will make is putting the meat on a bit 'thinner' so the ratio of caramelized to 'interior' is closer to 50/50
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