So made a second run at a spatchcock. Spatched the chook on Fri evening and got it in the spare fridge. Nice and dry when I pulled it out as I got the fire going. Just some EVOO and some left over rub I'd made for a BB. Lit the fire and took advice to not stress too much about temp fluctuation. Looked to dial it in at 450 and stayed with +/- 25 or so with one exception mid way through the cook with for some reason it ran up to about 525. No freak out just made a few small adjustments and that was that. I had a big chook too, 8+lbs so took a bit longer than I thought it would; somewhere beyond an hour. Checked the temp at 45 mins and breast was at 135. I still think I pulled it a bit early, depending on where I checked the breast I was at either 164 or 155ish. Was good none the less. I have to admit I hate chicken. I think it's the most tasteless meat that exists. But it's good for you and cheap and the SWMBO loves it so I'm sure it'll be a staple. Think I'm on my way. I did try putting a roasting pan on the plate setter resting on some tin foil balls. Still a ton of smoke. Guess it is what it is. Do y'all get that much when you go direct?