Sounds like it was kept uncomplicated.
I have a phobia against using unlit charcoal (briquets) in that way, due to the smell as they start up, but it sounds as if that wasn't an issue for you. And I'm guessing it allowed you to keep a steady temp without having to add lit coals every so often, yeah? If that works, I may do mine that way (albeit with rotisserie.)
Did you use 2 charcoal baskets on either side of the grill, or just put them all on the grate under the bird? Or something else?