2) Set up the barbecue for indirect barbecuing, placing a drip pan in the center. If using a charcoal barbecue, preheat it to medium. If using a gas barbecue, place all the wood chips in the smoker box and preheat to high; then when smoke appears, lower the heat to medium.
3) Pop the tab on the beer can. Using a 'church key'-style can opener, make 6 or 7 holes in the top of the can. Pour out the top 2-cm of the beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
4) When ready to cook, if using charcoal, toss 1/2 the wood chips on the coals. Oil the barbecue grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
5) Cover the barbecue and cook the chicken until tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
6) Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving meat off the upright carcass. Discard the beer can and the carcass.