1 ~4lp spatchcocked chicken
2 hours before grilling, rinse and dust the chicken with salt, let sit uncovered in fridge.
When ready to start, rub on the dry rub of choice - we used a rosemary/thyme/HdP/sage/pepper/smoked salt rub for a classic roast-chicken flavor.
Prepare the grill for 2-zone cooking, raising the ambient temperature to ~325-350°F
Add smoking chips; Place chicken off-heat, with the dark meat towards the fire, and roast until the breast reaches 135°F