Ok, here is how it worked out.
The one with bacon, tasted good... but the bacon did not cook as well as I would have liked... I think next time, I would move it a bit closer to heat... and I like the idea of putting the bacon ALL under the skin... it was really that good.
The Garlic, I had planned to put upright, but it didn't work too well. So, I turned it upside down, and it fit great. The chicken tasted very good, that way.
The one with the Kielbasa was ok. Probably the one I won't do again. It looked good with the sausage sticking out, and in all honesty, the sausage tasted great... but it didn't add a lot of flavor to the meat (which is what I was hoping for) If you want chicken, with a bit of sausage on the side, though, this is THE way to do it.)
I tasted the meat up around the neck, figuring that is where the most taste would go. All three turned out well, and I learned more about my grilll
These chicken were from Albertsons, and had an OVER abundance of skin around the neck, so with the bacon and the garlic, I got them put in, then used skewers to pin the skin closed, above them. (couldn't find the dang toothpics). For the Kielbasa, I used 2 skewers at right angles, and pinned the skin around the sausage, to seal the top end. I didn't seal the top, on the first 3 birds I ever did. I REALLY think that covering that hole helps a LOT, for the tenderness and moisture of the meat.
I have to take out the warming tray, to fit them in, properly. My wood-box just shipped today, so I should have that soon, to really do this right, next time!