Ingredients

1 5-pound chicken
Mop
Foil Packet

Directions
1. Truss the chicken so the legs are tight to the sides of the bird and the wings are tucked securely behind the bird. (Rub the inside of the bird with salt if you like and also add some lemon slices or onions slices or both inside the cavity of the chicken.)
4. To smoke the chicken, you will need to build a good hot fire of coals or set one side of the gas grill to medium heat. Once the coals are hot, move them to one side of the grill.
6. Place one foil packet* on the coals or on the gas flame.
7. Place a tin pan under the grill opposite of the coals or heat.
8. Close the grill cover and let the grill come to 220 degrees. Place the chicken on the opposite side of the grill from the smoke packet above the tin pan.
9. Mop** the chicken about every 15-20 minutes.
10. If the smoke starts to thin, add another smoke packet. Keep the lid of the grill closedunless mopping.
12. Smoke the chicken for about 3-3 1/2 hours. The temperature of the chicken at the breast should be 165 degrees.

Mop Ingredients
2 Tablespoons of butter
2 shallots minced
2 cloves of garlic minced
1 cup of water
2 Tablespoons of apple cider vinegar
1 Tablespoon ancho chili powder
1 Tablespoon of Worcestershire sauce
1 teaspoon of dry mustard
1 teaspoon of dried oregano
1/2 teaspoon dried rosemary
Salt and pepper to taste

Directions
1. Melt the butter in a saucepan.
2. Add the shallots and the garlic. Simmer for about 5 minutes.
3. Combine the ancho chili, the water, the vinegar, the Worcestershire sauce, the mustard, the herbs, and the pepper.
5. Bring to a boil while stirring. Reduce to a simmer for about 20 minutes.
6. Taste for salt. Cover and store in the refrigerator until needed.
8. You can substitute any dried herbs of your liking.

Foil Packets
Makes 1

72 ounces of wood chips
3 large pieces of foil

Directions
1. Soak 48 ounces of the wood chips in cool water for at least one hour.
2. Drain the wood chips.
3. Place 16 ounces of the damp wood chips in each sheet of foil.
4. In each foil, mix in 8 ounces of the dry chips with the damp chips.
5. Fold the foil around the wood chips and seal the edges.
6. Poke holes in one side of the packet to let the smoke out.