I love how you guys are using the MAK in different ways!
Only thing to be conscious of is when the grill is cooking at high temps with flame zone open the heat will burn up the grease that happens to drip in the holes. On a low temp the grease could drip through and cause some additional cleanup after your cook. There is also a potential for the grease to run down to the firepot and cause a flare up. As an example, if you were smoking a pork butt for 12hrs which will produce a lot of grease I would not recommend having the flame zone open.