Wood-Smoked Beer Can Chicken

Ingredients

1 whole chicken
2 tsp Paprika
3 cloves Garlic, finely chopped
1/2 tsp ground coriander seeds
1/4 tsp mustard powder
1 tsp salt
1/4 tsp ground black pepper
1 Can of beer (only need half a can)

Instructions

1. Soak your wood-chips in water for about half an hour. For chicken, your can use Hickory, Apple, Alder, Cherry, Oak, Peach, Maple or one of our blends.
2. Prep your Kettle by heating up the charcoal in a chimney starter for 15 minutes until the coals have a white ash coating them. Put the coals into the side baskets, put a aluminium tray in between (to catch juices) and close lid to heat up your Kettle to 200ºC.
3. Pat your chicken dry on the outside. Rub lightly with oil. Mix rub ingredients together and coat chicken with rub mix.
4. Open can and add a couple more holes into top.
5. Place chicken onto beer-can, fold wings up so they don't burn.
6. Drain wood chips and place a handful on top of each charcoal basket to smoke.
7. Check your charcoal and wood chips half way through the cook and replenish when needed. If temperature of the Kettle starts to drop, this is a sign of needing more briquettes.
8. Put chicken into Kettle. Close the lid and leave for around 1 hour 15 minutes. Check internal temperature of chicken before removing, ensuring it’s about 80ºC.
9. Take the chicken off the grill and rest for about 10 minutes.