Serves 4
For chicken:
1 whole chicken (about 3-4 pounds)
1 can of beer (12 ounces)
2 bay leaves
2 cups wood chips or chunks (preferably apple)
A disposable aluminum baking pan (9" x 13" works well)
Ingredients for spice rub:
1/2 cup sweet paprika
2 tablespoons coarse (kosher or sea) salt
2 tablespoons garlic powder
1 tablespoon dried thyme
2 teaspoons ground celery seed
2 teaspoons freshly ground pepper
2 teaspoons cayenne pepper
Directions:
Soak the wood chips in cold water to cover for 1 hour.
Combine all the rub spices in a small bowl. Measure 3 tablespoons for use in this recipe. Extra rub can be stored (or frozen) in an airtight container for several weeks. Massage the rub all over the chicken, inside and out. Lift up the skin over the breast and rub the spice directly onto the meat. Open the beer can and pour out (or drink) about 1/4 cup. With a church key can opener, punch two more large holes in the top of the can (for a total of three holes). Crumble the bay leaves into the beer. Slide the chicken over the can so that the drumsticks reach down to the bottom of the can and the chicken stands upright; set aside at room temperature.
Prepare your grill. If using a charcoal grill, bank the coals on each side for indirect grilling and place the foil pan between the coals as a drip pan. If using a gas grill, light only the outside burners. Heat grill to medium-low (about 250 degrees F).
When the grill is ready, place the chicken in the center part of the grill away from the heat with the wings and legs nearest the heat. Toss a handful of wood chips on the coals or in your smoker box if using a gas gril. Cover and grill-roast for 35 minutes. After that, rotate the chicken a quarter turn so now the breast of the chicken is facing the heat. Cover and continue to grill-roast approximately 25 to 40 minutes longer until an instant-read thermometer inserted into the thickest part of the thigh registers 170 to 175 degrees.
With a large wad of paper towels in each hand, transfer the chicken to a platter or tray, making sure to keep the can upright; let rest for 15 minutes tenting the bird with aluminum foil. When the bird has cooled, use some more paper towels to carefully lift the chicken off the can and unto a platter or cutting board. Discard the remaining beer and can. Carve the chicken and serve.
