I also disagree that it's only a novelty. However, I do mine hot and fast with a stainless steel chicken holder that a friend of mine makes out of 1/4" plate and 2" pipe. I also use a good strong beer. I can taste the beer and the bird's always moist with a crisp skin. The leftovers make great pot pies and pasties too.
UDS'-55&16, Akorn, Bar-B-Q Kettle, Drum Grill, miniWSM, cobweb-covered gasser. I'm JD.