What's your method on the spatchcock chicken? Looks delicious!
Just cut out the back bone and then flip it over pressure the breasts to break the bones/cartilage (i dont bother cutting a v like some people as in reality its no different to a bit of force) until the legs are at the same height as the breast (sometimes this won't work if the chicken is too big but it doesnt matter too much).
Generously coat it in whatever rub I have or am making and stuff some under the skin (make sure you get it in all the folds too). At this point start the coals going as you want it to sit in the rub for a little while.
Get the bbq going at around 225 and direct heat it to colour the outside to desired look/crispyness (today it was about 10 on the bottom side and 15 on the top)
Then coat it all over in whatever sauce you want (I cheated today and bought some from waitrose as I was already making my own sauce and mop for the ribs)
Move it over to indirect heat until the legs reach about 71C and breast reaches about 83C, (as its been flattened this should happen at exactly the same time). Time is all dependant on how big you the chicken is so its best to go off of temp than timing for more consistent results.
Add more sauce whenever the outside is looking a bit dry about 20/30 minutes usually but dont add anymore 20/30 minutes before taking it out as you don't want to be eating it dripping in sauce.
Today as I was smoking my ribs the chicken also got a little bit of smoking from some hickory chips but i only put two handfuls in whilst the chicken was on so the legs only had a very slightly smoke ring on them the breast had virtually none.
The real key is meat quality, as with all bbqing the meat is the main bit so get the best you can. My butchers is great but pricey that chicken was around £9 and a fiver for the ribs. But getting good quality corn fed grade a chickens means it will cook so much better and hold the moisture a lot more.
Edit: I've realised that was a bit of block of text so gonna go back over and tidy it up for you.