I did one this weekend .
I just made a simple brine of kosher salt, brown sugar and whatever spices are desired and let the chick (approx 3-4 lb, soak for about 5 hrs.
While the chick was soaking, I also soaked some hickory and some pear wood chunks in a bucket of water. Then removed the chick from the brine and dried thoroughly. Placed chick on rotiss rod and trussed chick to keep the legs and wings from flopping around while the rotiss turned. (also promotes even cooking).
Cranked up the gas grill and set it for indirect cooking, made a drip pan from aluminum foil and placed it under the chicken and cooked for about 1 to 1 1/2 hours at approx 300 degrees while feeding the soaked wood chunks to the grill to provide some smoke. *please note, I don't think my grill thermometer is accurate, so you may have to adjust the temp fot your grill. Also, this method doesn't really smoke the chicken, but it gives it a nice flavor.
I usually remove the chick when my instant read thremometer reads about 165 degrees or so and let the chick set for 15 to 20 mins. before cutting.
Have fun and experiment, chicken is pretty forgiving and reasonably priced!
"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.