ok, so whaz a "spatchcock"?
So far my beer can bird gets cooked on the gasser. It does a really great job of even temps with the grill grates adn the lid closed. I have to prop it open just a bit on low or run less burners to get about 325* - 350*. I cheat and use a foil pack of chips or pellets to get the smoke. Honestly, I have not tried on the Chargriller offset yet. I will when it warms up a bit.
I rub inside and out and refrigerate for hours sometimes overnight first. Bet I've cooked 100 of them and only once had an underdone bird early on. Never had one dried out. I assumed that was cause I shut the neck hole. When I over cook them its like a crock pot chicken and just falls apart.
When I grow up I'll get me a thermopen. spensive buggers ain't they?