My drums are headed for retirement, they served me well. Won some trinkets and a little cash with each.
After much experimentation, I went to a "pork drum" and a "Beef and Chicken Drum".
For my pork drum, I used my clay pot diverter. Ribs don't really do well over the direct heat in my opinion and I felt my pork was better ( it sucks anyway) when it was not over the coals.
Brisket, IMHO, was better when allowed to drip on to the coals. I stayed fat side down so as to not damage the meat on the flat which I use for turn it. Cooks much faster but no issue as the brisket can be held for quite a while.
Chicken on the upper grate cooks wonderfully on a UDS.