I just have to ask- the burners are described as for sharwarma/ kebabcookers
In those cookers the panels are mounted vertically and don't see any fat grease or BBQ sauce in normal use,,accept for the odd splatter.
In my house BBQ too I have similar burner- also mounted on its side
How are they going to manage the fat of for example a chicken with the skin on quartered ?
or a sausage that bursts open ?
Just asking !