Just to resonate some of the other responses... I like to brine my birds, spatchcock 'em, apply rub, cook indirect between 300-350, right before taking off I sear the skin directly over coals. For the indirect I use charcoal baskets on both sides of the chicken, center chicken on grate, place foil on charcoal grate under bird, bottom vent about 3/4 (depending how much charcoal you have).