I had a very successful cook tonight, so I thought I would share the recipe/prep. It's a fairly straightforward variation of the standard whole chicken on a kamado recipe, so this recipe is basically about what to stuff in the bird.
Here's what you'll need:
kosher salt, or other course salt
Rinse the chicken and pat dry with paper towels. Empty the cavity. Cut the lemon in half and stuff one half all the way in the back of the cavity, with the cut side facing into the chicken. Stuff 3-4 bay leaves, half-table spoon of pepper kernels, 4-5 whole cloves, and a tablespoon of the salt into the cavity. Put in the other half lemon to close it up.
Truss the chicken. You could probably do without this, but I think it helps the ingredients inside the cavity cook into the bird instead of venting out. Here's a link on how to do it: http://culinaryarts.about.com/od/chicke ... hicken.htm
Coat the skin of the bird with kosher salt and fresh ground pepper. Don't worry about stuffing anything under the skin.
Fire up your kamado, shooting for 360-380. Add two or three fist size chunks of hickory or smoking wood of your choice. Some people have reservations about using this much wood to cook a chicken because chicken absorbs smoke so fast. I used two tonight and it was fine. Cook until the internal temp near the thigh is 165. 1 to 1.5 hours.
Nothing too complicated, but if like me, you're getting worn out on the standard chicken barbeque rubs, this aromatic variation lets the flavor of the bird shine.
Pro-tip: if you're using a wired probe thermometer, do not let the cord run above where you've placed the wood chunks. One of my hickory chunks caught fire and melted the cord on a really nice All-Clad probe.