Is that a rack right on the bottom? Can you use that one? It appears that you have room to add a rack in between one of those.
Second question, never having had an offset, what temp does your vertical chamber hold at and is it easy to control?
Treasurer, Great Lakes BBQAssociation
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle