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1
Mix first 5 ingredients in small bowl.
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2
Reserve 4 teaspoons spice mixture for mop mixture.
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3
Rub remaining spice mixture all over chicken halves.
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4
Refrigerate chicken 1 hour.
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5
Mix 1 cup water, vinegar, Worcestershire sauce, and reserved 4 teaspoons spice mixture in medium bowl to blend for mop mixture.
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6
Place 1 handful of torn newspaper in bottom of charcoal chimney.
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7
Top newspaper with 30 charcoal briquettes.
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8
Remove top rack from barbecue; place chimney on bottom rack.
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9
Light newspaper and let charcoal burn until ash on briquettes is gray, about 30 minutes.
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10
Open 1 bottom barbecue vent.
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11
Turn out hot charcoal onto 1 side of bottom rack.
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12
Using metal spatula, spread charcoal to cover approximately 1/3 of rack.
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13
Scatter 1 cup drained wood chips over coals (using too many wet chips may douse the fire).
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14
Fill foil loaf pan halfway with water and place on bottom rack opposite coals.
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15
Return top rack to barbecue.
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16
Arrange chicken halves, skin side up, on top rack above loaf pan (not above charcoal).
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17
Cover barbecue with lid, positioning top vent directly over chickens.
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18
Place stem of candy thermometer through top vent, with gauge on outside of lid and tip near chickens (thermometer should not touch chickens or rack); leave thermometer in place during cooking.
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19
Use top and bottom barbecue vents to maintain temperature between 275F and 325F, opening vents wider to increase heat and closing to decrease heat.
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20
Keep any other vents closed.
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21
Check temperature every 10 minutes.
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22
Grill chickens until almost cooked through, brushing with mop mixture every 15 minutes, about 1 hour 25 minutes.
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23
After 15 minutes, use technique described above to light an additional 15 charcoal briquettes in chimney set atop nonflammable surface.
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24
If temperature of barbecue falls below 275F, use oven mitts to lift off top rack with chickens; place rack with chickens on nonflammable surface.
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25
Using tongs, add hot gray charcoal briquettes from chimney to bottom rack.
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26
Scatter remaining 1 cup drained wood chips over charcoal.
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27
Reposition top rack on barbecue, placing chickens above loaf pan.
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28
Cover with lid.
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29
Brush chickens with some Root Beer Barbecue Sauce and continue grilling until meat thermometer inserted into thighs registers 180F, about 6 minutes longer.
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30
Using tongs, move chickens directly over fire.
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31
Grill until sauce sizzles and browns, about 2 minutes.
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32
Cut chicken into quarters.
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33
Serve, passing remaining Root Beer Barbecue Sauce separately.
