Hasty-Bake rotisserie question

[wildturkey]

I want to use the rotisserie on my Hasty-Bake gourmet. The question is how to arrange the fire for this particular set up. When using the Weber kettle rotisserie, I found different "authorities" offered different advice. Some said fire on one side of the grill, some a split fire. I found that the split fire was generally better for my purposes. With the ability to raise and lower the coal bed and the rectangular shape of the Hasty-Bake, I'm wondering what would work best here. I'm guessing I'll need some kind of drip pan directly beneath the meat, but how should I situate the coals? Any help would be greatly appreciated.

Thanks.