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1
Rinse chicken and pat dry with paper towels.
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2
Place on a baking sheet and refrigerate, uncovered, for at least 20 minutes to dry while you prepare the grill.
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3
Meanwhile, soak the wood chips in a bucket of water for at least 15 minutes.
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4
Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate.
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5
Use tongs to stack the lit coals on the pile.
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6
Top the lit charcoal with another cup of drained, damp wood chips (you should have 1 more cup of wood chips left for regulating the smoke as the chicken cooks).
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7
Set the empty chimney aside.
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8
Place the 8-inch square aluminum pan next to the hot charcoal (this is the drip pan).
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9
Set the cooking grate back on the grill.
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10
Fill the 9-by-5-inch aluminum loaf pan three-quarters of the way with cold water and place it on the cooking grate over the hot charcoal (the cold water is needed to keep the grill temperature low).
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11
Set an oven thermometer in one of the grill lids vent holes or on the cooking grate near the edge of the grill and opposite the charcoal.
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12
Cover the grill, making sure that the bottom and top vents are open and that smoke is coming out of the vents.
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13
(If smoke is not coming out, check your fire to make sure it is lit.
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14
If its not, relight it, using tongs to transfer the warm charcoal from the grill back into the chimney starter.)
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15
Let the grill heat until it reaches at least 250 degrees F, about 15 minutes.
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16
Remove the chicken from the refrigerator.
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17
Rub it all over with oil and season generously with salt and pepper.
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18
Let it sit at room temperature for about 10 minutes.
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19
Place chicken skin side down on the cooking grate over the drip pan (not over the lit charcoal).
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20
Cook, covered, making sure the lids vent is over the chicken (not the fire), for 30 minutes.
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21
Check the grill temperature: It should be between 250 degrees F and 350 degrees F. If it is too hot, add more water to the loaf pan (it evaporates) and close the lower vent by half.
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22
If the temperature is too low, make sure the bottom and top vents are open, or you may need to feed your charcoal by lighting more in the chimney.
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23
If the smoke has died down, carefully remove the steam pan and transfer the cooking grate (with the chicken on top) to a heatproof surface.
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24
Add the remaining 1 cup drained wood chips to the charcoal.
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25
Return the cooking grate to the grill and set the steam pan back over the burning charcoals.
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26
(Alternatively, slip the wood chips through the cooking grate so they fall on the charcoal.)
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27
Baste the chicken with more oil and season with additional salt and pepper.
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28
Rotate it on the grill and flip it skin side up.
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29
Continue to cook, covered, until the internal temperature reads 170 degrees F on a meat thermometer inserted into the thickest part of the thigh (make sure its not touching the bone), about 25 to 45 minutes more, depending on the temperature of the grill.
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30
When the chicken is done, remove it from the grill and immediately baste it with sauce.
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31
Serve, passing additional sauce on the side.
