Smokin' is dead on right.
I did three whole chickens yesterday on my Cookshack (with a little help from Smokin and this forum when one of the Maverick probes went bad) and they were great.
I brined them in a simple brine, put some CS rub on the birds, cooked them until the meat hit 175 (actually a little bit north of that b/c of the problems with my non-CS thermometer), and TLC'd them for about 45 minutes.
I then quartered the chickens which I could have done with butter knife they were so tender and watched my guests go back for seconds...and thirds.
The real secret to my chickens is that metal label on the top of my smoker which reads:
COOKSHACK MADE IN USA