1 whole chicken, about 4 pounds
Salt & Pepper
Desired flavor of wood chips
Soak wood chips at least 30-60 minutes ahead of time (up to a few hours is fine).
Butterfly the chicken and season both sides with salt and pepper. (Be sure to save the backbone for soup stock!)
Place smoker box filled with soaked chips on one side of grill. Start at very high heat to get the chips smoking, then reduce heat and keep as close to 350F as possible. You'll want the side of the grill with the smoker box to have the burner on, and the other side of the grill to have the burner off for grilling with indirect heat.
Brush grill grate with oil. Place the chicken on the opposite side of the grill as the smoker box, skin-side down for 10 minutes. Flip and grill another 15 minutes. Flip back over for another 5 minutes to crisp up skin some more.
Let chicken rest 10 minutes, then carve and serve. Reserve bones for making soup stock.