Sure, the spatchcocking thing isn't hard and can really help with the "danger zone" timing thing. Can also allow a whole chicken to be done low-and-slow if you like.
Torch idea I may have got from here on the forum. I like the medium size torches like 3" diam 9" h, any hardware store, tanks are meant to be used once and pitched, but you can even refill them with an adapter from Harbor Freight. Same torch as for the AMNPS. The torch thing is also great for bacon-wrapped things like a fattie, or the chicken thighs. A smoker doesn't really crisp up the bacon, so torching the exterior after cooking makes em crisp and prettier.You can also flame roast bell peppers, Anaheim types, jalapeno types, to peel them and tenderize them. And it's fun to play with fire.