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Spatchcock and smoke still but it is easy to oversmoke it . Beer can / Dr. Pepper can chicken is just weird and can get in the bin.
Cornell chicken is actually good. https://www.allrecipes.com/recipe/221091/cornell-chicken/
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I just tend to leave the chicken whole and put a rub under the skin (not a recipe as such usually just garlic, chilli flakes, chipotle and lime, salt, pepper, garlic) then olive oil on the outside of the skin with the same rub but replacing the salt and pepper with more coarse ground sea salt (little crack rocks of the stuff) and whole peppercorns than appears necessary. Cook on indirect heat and the skin goes very crispy and salty and the meat has the taste of the rub in it rather than just the skin.
Serve with hasselback potatoes sprinkled with the same rub before cooking and some coleslaw - all seems to go down well.
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Here's one I did yesterday
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Aroogah
Big_Ted
umop3pisdn
@NotThamesWater
How are people cooking whole chickens on their BBQs these days?
I'm thinking keeping it whole, rather than spatchcocking or boning out completely.