I did a whole chicken last night on my grill using chunks of apple wood from the property. I seasoned the cavity, trussed it up tight and seasoned the outside with the same mix of salt pepper and cayenne pepper. I removed one grill and moved the other to the center. Lit the two outer burners for indirect heat and placed the drip pan under. 325 degrees and 2-1/2 hrs later the skin was super crispy and the meat was moist and falling off the bone.
Cooked some mini Yukon Gold potatoes in the drippings with some diced onion and garlic. A simple salad of field greens completed the meal.