Chicken

Light your grill (Charcoal or Gas) - Let it heat up. Put some wet wood chips in foil
container inside the charcoal or burner area (goal is to add some smoke for flavor).

Take a Chicken and cut in half (half chickens tend to grill better than pieces,
holds their moisture better).

Sprinkle with salt, pepper, little garlic, little paprika (season to your taste).
CAUTION: Do not put sauce on them yet!

Place Chicken on grill, skin side down (goal is to begin crisping the skin and putting grill
marks on them).

Keep an eye on them, they may flare up due to grease dripping.

Flip after about 5 minutes. When you feel like the skin is crisped up move the chickens
away from the hot spots and cool down your grill a little by either closing the vents a little or turning down the gas.

Close the lid and let them slowly cook their meat. Depending on grill and heat - anywhere from
20-45 minutes. You can tell when they've had enough, the joints will move easy and there may be some shrinkage around the bones. Juices will also be clear. Try not to cut into them.

Once you feel the chicken is done or almost done, slather them down with some good sauce - your preference.

Move them back over to the hot section of the grill and let the sauce carmelize a little.

One you feel everything's ready - pull them, cut 'em and eat.

For Smoked Chicken
you need a pit.

Put a whole chicken in
the warmest part of
smoking chamber.

Leave it alone for about
3-4 hours.

It will turn Bronze, juices
should be clear and joints
easy to move.

As an option you can
put chicken on an open fullcan of beer or use a
sitter with your choice of
liquid.

Either way it's a delicacy.