What I like to do: The night before I'll prep the bird with Lots of butter, cover the whole bird even shove it under the skin. Then coarse salt and a rub (depends on the mood- usually Simon and Garfunkel, but lately Weber's Kickin Chicken been getting the call), sometimes a cut lemon and sage leaves in the cavity.
Day of cook: Snake method with KBB- 3-2 layer. Whiskey barrel chips sprinkled on coals. run at 275-300.
While grill gets to temp, I chop an onion, celery stalk, and carrot and throw it a foil cooking pan with the giblets. The pan goes on the charcoal grate directly under the bird. (sometimes I put some stock in there too.) I put the bird directly on the grate, breast side up
When bird gets to temp, pull it. While resting I take the foil pan out, strain the chunks, and boil for 5 minutes...add some corn starch to desired thickness for some awesome gravy.