I do mine in the big green egg. Basic rub recipe begins with a simple 4 part. Sweet Paprika, Black Pepper, Salt and Brown Sugar. From there you can go anywhere you want - Garam Marsala for an Indian angle, Smoky Hot Paprika and Cayenne for Cajun hot, dried herbs, cloves, the sky's the limit - or more accurately your imagination and taste(s).
Then I put on an upright rack thing in an 8" square baking tray with about an inch of water in it. Giblets go right into the tray/water. Run the egg at 275º -300º, indirect flame and the tray elevated from the stone (I use a couple of pieces of 1" angle iron) for 2 ½ hours or until the dark meat is at 140º. The water and drippings from the baking tray make the gravy. Save the carcass and bones for the best broth you'll ever have.
Here's a chicken and a mess 'o potatoes:
A chicken, a couple of flank steaks and an Acorn Squash
