Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.
While the charcoal is prepping prepare your ingredients.
Lightly coat the crab, prawns, corn, potatoes, and Andouille sausage with olive oil and Old Bay seasoning.
Adjust your grill height over the ember at medium-low heat. To locate medium-low heat, place your hand over the embers and find the height you can count to 7 before having to remove your hand from the flame (approx. 300 degrees).
Move your KUDU grill grate to that height and place all of your ingredients on the grill.
Rotate all of the items every 5 minutes or so, cooking the slowly.
If any of the items appear to be drying out sprinkle them with olive oil occasionally.
This is a fun slow cook process allowing the shellfish to cook thoroughly but not too fast, the corn should brown on all sides and the potatoes cooked al dente.
If the sausage cooks faster than the other items simply remove and let rest.
Remove and serve.