Originally Posted by Uncle Bob
BBqing a whole intact bird on an offset can be done but it can be a challenge. Suggest you butterfly (spatchcock) the bird(s)...It will cook faster, and more evenly --- Season, and brown a little over direct heat (firebox)... Then Move to the cooking chamber with the legs/thighs facing the fire box ... bone side down. Persoanly I like the thigh meat to reach 170*-180* -- Time will depend on your fire, size of birds, number of birds, etc..Somewhere between 1 1/2 and 3 hours should do the trick, but check the thigh meat with a thermometer....
thats good advice! If you can brining always helps and don't bother soaking your wood--that is one of the biggest bad ideas floating around the bbq/grilling world--