Sounds a little complicated, but this really only takes less than 10 minutes to prepare and about 1-1/2 hours to cook. The term Spatchcock comes from somewhere in Great Britain, and I believe it refers to the shape of the chicken as it cooks (flattened).
1 whole chicken (about 4 pound range)
Creole Seasoning (I use Tony Cachere's)
1/2 TBLSP Turbinaro or Brown sugar (I use Turbinaro since it doesn't burn as some sugars do - find it with sugars in grocery store)
Soak a handful of flavored wood chips in water for about 30 minutes before throwing on the chicken. I use one or two mesquite chips and the rest fruitwood (apple, cherry, plum, apricot, pear, etc).
Hard part of the recipe: Cut the backbone out of the chicken with kitchen shears (that's the side if you put the chicken with the wings up, you will be looking at the backbone). Snap the bones as necessary to get the backbone out - you will be cutting out about 1 inch worth of chicken. Rinse the chicken and pat dry.
Turn the chicken skin side down and sprinkle generously with the Creole Seasoning and about 1/3 of the sugar. Turn the chicken skin side up and spinkle remaining sugar and another generous dose of Creole Seasoning. It won't be as covered as blackened chicken, but it should be obviously covered all over (pick up the legs and wings to get into the folds).
Get your grill up to about 350 degrees and try to maintain this temperature throughout the cook. You should set up your grill for an indirect cook. Add soaked wood chips to get the "smoke" going. Put a drip pan under the grill rack and place the chicken skin side down - you will pull the legs outward so that it lays flat. Close the lid and cook for 45 minutes. Flip the chicken over, again pull the legs out so it remains flattened and cook another 45 minutes.
Take off grill, let it rest for about 5 minutes, cut in half or quarters, then serve.
I've got a picture of one fully cooked on my other computer - I'll post it tonight so you can see what it looks like.
Apologies to the vegans out there!