Grill-Roasted Beer Can Chicken

1. Open beer can and pour out (or drink) about 1⁄4 cup. With church key can opener, punch 2 more large holes in the top of can (for total of 3 holes). Crumble bay leaves into beer.
2. Pat chicken dry with paper towels. Rub chicken evenly, inside and out, with spice rub, lifting up skin over breast and rubbing spice rub directly onto meat. Using skewer, poke skin all over. Slide chicken over beer can so that drumsticks reach down to bottom of can and chicken stands upright; set aside at room temperature.
3. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.
   4A. FOR A CHARCOAL GRILL: Open bottom vent halfway and place roasting pan in center of grill. Light large chimney starter three-quarters filled with charcoal briquettes (4-1⁄2 quarts). When top coals are partially covered with ash, pour into 2 even piles on either side of roasting pan. Place wood chip packet on 1 pile of coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
   4B. FOR A GAS GRILL: Place wood chip packet directly on primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn all burners to medium. (Adjust burners as needed to maintain grill temperature around 325 degrees.)
4. Clean and oil cooking grate. Place chicken (with can) in center of grill (over roasting pan if using charcoal), using drumsticks to help steady bird. Cover (position lid vent over chicken if using charcoal) and cook until breast registers 160 degrees and thighs register 175 degrees, 1 to 1-1⁄2 hours.
5. Using large wad of paper towels, carefully transfer chicken (with can) to tray, making sure to keep can upright. Tent loosely with foil and let rest for 15 minutes. Carefully lift chicken off can and onto carving board. Discard remaining beer and can. Carve chicken and serve.

SETTING UP BEER CAN CHICKEN
With legs pointing down, slide chicken over open beer can. Two legs and beer can form tripod that steadies chicken on grill.