2) Set up a charcoal grill for indirect grilling. Throw the soaked wood chips onto the hot coals. Place the cover on the grill and adjust the vent holes on the top and bottom to obtain the desired temperature (in this case it should be about 180C).
3) Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 70C, using an instant-read meat thermometer, about 2 to 2 1/2 hours.
4) Remove from the grill, tent loosely with foil, and leave to rest 10 minutes before carving.