@dogman - its an interesting thought. My wife is definately anti-direct chicken on the charcoal grill. (My kids and I like it fine). For my next attempt, I think I'll go lower and slower for texture and experiment with sauces.
I do love reading this forum. I picked up a SSP Gen 1 back in December for $25 with the intention of trying it out and fixing it up (the gas assist and is trashed and handles are damaged). I loved it so much that I picked up the 26" for $250. With a family of 6, the space will be nice.
For chicken so far I have done the following:
Spatchcock chicken - dry brined and exposed in fridge for 24 hours - loved it, perfect skin, perfect texture
Smoked chicken breasts - loved it
Wings on the 22" with slow n sear - very good, not great. And needed more space to feed 6.
Drumsticks on 26" - mentioned above.
I'm really enjoying the charcoal. And I still use the gas Weber a bit too - works well to have it available for veggies when the charcoal is fully occupied.