In a 2-cup bowl, pour half the beer over the wood chips.
Set aside to soak for 1 to 4 hours, adding water if necessary to cover the
chips.
Using a bottle opener, make three more openings in the top of the beer can.
Add 1 tablespoon spice rub to the beer remaining in the can. The beer can
should be half-full of liquid. Lightly oil the exterior of the can with salad
oil.
Remove fat from chicken, then wash inside and out, patting dry with paper
towels. Sprinkle one teaspoon dry rub inside the crop (neck) cavity, and two
teaspoons inside the main body cavity. Rub the outside of the chicken with
remaining dry rub.
Stand the beer can on an aluminum
pie plate, piece of aluminum foil, or special beer can chicken roasting pan.
Carefully ease the chicken onto the can, and spread drumsticks away from the
body to support the bird in a tripod position.
Drain wood chips, and place them directly on charcoal, or in a smoker box
for gas grills. Add chicken, locating the bird between the two piles of
charcoal on charcoal grills, or on the side away from heat on gas grills.
Cover the grill and barbeque chicken over indirect heat for about 1 1/2
hours, or until the breast meat reaches 165 degrees. Remove chicken carefully,
as there may be hot liquid remaining in the can.
Makes 4 servings.
