I'm with you TL, I would much rather do quarters, thighs or just legs. I've done whole birds and they turn out fine, but there nothing like getting a whole bunch of quarters or thighs piled high on a platter and just dig in.
Treasurer, Great Lakes BBQAssociation
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle