Instructions: Notes: Tested on July 4, 2001 using using apple wood. Used about eight 1/2" thick by 2" long pieces of branch. This proced a lot of smoke for over 15 minutes and resulted in a very dark brown skin. Surpisingly, this chicken meat was not strongly flavored.

Note: With a very hot fire in a Weber kettle, roasting time was 1 hour. The chicken was very juicy and flavorful.

Pop the tab off the beer can. Using a sharp instrument, pop a few holes in the top of the can. Pour half the beer into the soaking water of the wood chips. Set can aside. Set up the grill for indirect grilling. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place the wood chips in a smoker box, heat on high until you see smoke, then reduce heat to medium.

Remove the giblets from the chicken and discard. Remove the fat from the body and neck cavities. Rinse the chicken under cold running water. Drain, blot dry. Sprinkle a third of the rub inside the body and neck cavities. Rub another third under the skin on the breast and on the skin over the rest f the chicken. Spoon the remaining rub through the holes into the beer can. Dont worry if it foams up: This is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod.

If using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a golden brown and very crisp and an instant-read thermometer inserted in the thigh registers at 180 degrees, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, add 12 fresh coals per side after 1 hour.

Using tongs, transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, then carefully remove the chicken from the can. Quarter and serve.

Rub: Combine all ingredients, stirring to distribute the smoke flavoring.

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