Page 104 - Barbecue Chicken Made Easy

The secret is to reverse sear. At about 150°F, you move each piece skin side down to the direct heat, hot side and brown it, then flip, then brown the other side. When a piece is done just move it back to the indirect side. With the lid open it won’t cook much.
Do it right and you will have tender, juicy pieces, brown all over, with each piece cooked to perfection, a feat impossible to achieve if the bird is whole. Best of all, you don't have to struggle carving up a whole hot chicken.
Smoking
Chicken likes smoke. The question is, how much smoke do you like? It’s like black pepper. Say when! It is not hard to over smoke chicken. You can smoke on a smoker or a grill, and there are a few tricks that ease the way.