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1. Whisk together all ingredients except chicken and chili flakes. Pour over chicken parts.
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2. Remove marinated wings and place in separate container with chili flakes. Allow all to marinate
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overnight if possible. Or at least for a few hours.
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3. Make a nice, solid charcoal fire. When the coals are ready, push them to one side of the Weber.
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Place a metal baking pan or pie pan on the lower rack next to the coals. This will catch the
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drippings and act as a source of moisture. Place some hardwood or fruitwood chunks on the coals.
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Place top rack over coals.
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4. Place the thighs, legs, and wings in the side of the rack not over the fire. Thighs should be skin
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side up. Cover and reduce the airflow with the lower and top air vents that the wood only smokes,
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not flames.
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5. Let these parts cook, smoking, for about 1 hour. Splash/brush with beer once or twice or more if it
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strikes you. Make sure, however, that there is liquid in the drip pan the whole time so the chicken
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doesn't dry out.
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6. If the fire starts to cool, add some more charcoal and/or another block of wood.
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7. At the hour (or so, you will need to judge the doneness yourself) remove the wings and place the
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breasts in the smoker, skin side up. Take the wings and gobble them secretly while sipping your
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beer. Hide the bones. This is the secret treat of the smoke master.
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8. Let the chicken smoke for a half hour to an hour, depending on the heat. Be careful to keep the
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moisture in the drip pan and throw a splash of beer on the chicken once in awhile.
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9. Enjoy. If you want to serve a little barbecue sauce, I recommend it on the side. You just did a lot
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of work to get a nice, smoky flavor. Why drown it with sauce?
