All it took was a can of beer, some olive oil, my homemade BBQ rub, and some soaked applewood chips on top of the coals. Cooked indirectly with a drip pan underneath.
I inserted my brand new Maverick Probe thermometer, so I knew exactly when the chicken was done. Took a little over an hour until it hit the right temperature, foiled it up, and let it sit for 30 minutes.
The finished product turned out great, the it was really moist, with a really nice crispy skin.