One of the easier things to cook.
Buy a Roasting or frying chicken.
Split it in half.
Pat it dry with paper towels.
Apply BBQ rub.
Set up grill for indirect grilling.
Fill chimney up with unlit coals and dump two thirds of the unlit coals banked on one side of the charcoal grate.
Get the remaining third of the coals going in the chimney
Once chimney coals are ready, dump them on top the unlit coals
Place a sheet of tin foil on opposite side of charcoal grate to collect the dripping chicken fat (and make cleanup of the grill a breeze)
Put the cooking grind in place.
Wait for grill to reach 350.
Lay your chicken halves with larger sides closest to the coals. Make sure the chicken is over the tin foil.
Place a couple of chunks of wood on your charcoal for smoke. I used B&B Pecan.
Insert temp probe in thickest parts of the breast and replace the lid. grill should be running between 350-385
When chicken reaches 145 internal rotate the chicken 180 degrees so other side is facing the coals and mop with your favorite BBQ sauce
Chicken is done at 165 degrees internal temp.