My son gave me some BBQ rubs, and sauce etc. for fathers day, I think I’ve used some combination on almost every meal since.
Any way WholeFoods had Spacock chicken on sale cheaper than a whole chicken and no extra work for me.
I made a soaked wood chip packet out of aluminum foil place on the space between burner 2 and 3
Placed a drip pan with a little water on #1 side and turn 2 and 3 up high.
When the packet started to smoke I put the chicken skin side up over the drip pan legs facing the hot side.
I had rubbed the chicken with the Blue Ribbon BBQ rub and placed uncovered in the refrigerator maybe an hour or so lost track
Took out and let come to room temperature
Dabbed any excise liquid with a paper towel
Cooked covered for about 45-50 minutes , every grill is different you know how your grill better
Basted at about 20 minutes
It was about 155-160 in thickest part of thigh with instant read thermometer
I basted again and filliped the chicken skin side down on the hot side for about 2-3 minutest
I probably could have cut that time down but I like the burnt bits.
Then back to the cool side skin up baste and cook until 165
Let sit on cutting board 15-20 minutes
I went to cut it and the bones just broke off