That chicken looks beautiful, BTW!
Here's a tutorial I did on Roadside Chicken you might like:
http://www.bbq-brethren.com/forum/sh...ad.php?t=93647
For some reason, it comes out
amazing on the drum and it's the only way I can get the skin uniformly crisp. I use a higher temp, around 325, and put the breasts on about 15 mins into the cook so they are done when the rest of the pieces are cooked through.