It's been warm here the past few nights, so the last thing I want to do is have the oven on, since it'll be radiating heat out into the house for hours after dinner's long since over. Thus, the little BBQ comes into play: the small Charbroil "Patio Caddy" that lives just outside the kitchen window. Being so small, there's no hot vs. not-so-hot areas, so for a longish cook, some strategery is warranted.
Rinsed the bird and let it dry on a rack over a plate in the fridge for a few hours prior to cooking: this helps crisp the skin. Before cooking, it's slathered with a mixture of butter, garlic, jalapeno and rosemary (with salt and pepper). In the BBQ, it's placed over a tin-foil reservoir perched up out of the half-inch of water on a mound of hickory chips, rosemary branches and lemon slices. The water will take about 40 minutes to boil off, during which time the bird will be steaming. Once it's gone, the foliage will smolder, smoking the bird and providing a crisp, golden exterior somewhat like that of a Peking duck hanging in a Chinatown window (those are dried too).
The meat inside is moist and fragrant, despite having reached mandated safe minimum temperatures for whole poultry, and (as mentioned) the skin is crispy and delicious.
The two foil bananas at the perimeter contain onions, carrots, new potatoes and mushrooms, while the little packet up top furthest away from the flame contains the chicken liver with a bit of olive oil and salt... up there, it doesn't overcook.
Maybe 55 minutes from start to finish, with a 10-minute rest at the end. An easy way to make a very decent chicken for company without heating up the whole damn house.