Yep, plonk them right against the outside coals. Direct contact to cook the sugar but not as hot as overhead.
But it is a faff, so tonight as I'm doing wings offset the corn is on the cooking rack, left and right. Onions in the rear foil bag. Peppers charring for a few minutes before moving either side the onions.
Sausages waiting to go on shortly, burgers to cook hot right at the end (in an hour or so).
I normally have coals to the left, offset to the right, but coals-offset-exhaust (the top vent is back-middle) should be a more even flow. It just feels right on the kettle grill for the coals to be on the left. Learning and accepting change!
Foil tray under the offset section to catch the drippings. Keeps the kettle cleaner, adds flavour if you're lazy and only replace it when there's significant mould growth
(there almost never is, it's basically pure boiled fat with salt)
Thankfully 500g packs of wings were cheaper per kg than 1kg, they really eat up the space but I can't argue with value!