Beer Can Chicken

Squeeze ½ lemon and place vinegar into large bowl with 4-5 cups of water. Rinse chicken in this mixture and be sure to drain as much of the water off of it when done.
Pat the inside and outside of the chicken dry. You may want to let chicken sit up on paper towels to allow all water to drain out.
Coat the chicken with EVOO (Extra Virgin Olive Oil) before seasoning. The oil with act as a binder for seasoning.
Coat chicken with seasoning : paprika, ginger, crushed bay leaves, thyme, chili powder, garlic, onion powder, salt and pepper.
Open a can of your favorite beer and place on beer can chicken holder. Then, place chicken over this. For best results, let chicken sit for 30 minutes on counter. (This will lead to an even cook, and no tougher or dry sections of chicken)
Mix together ⅓ cup Chef Tim Clowers BBQ Sauce and ⅓ cup of your favorite beer for your basting sauce. (You will baste the chicken with this sauce on the smoker after 1 hr)
Use a meat probe in the thickest part of the chicken breast to track temp. Place the chicken in the smoker at 275℉ for 2 hrs and 15 minutes or until the internal temp reaches 165℉. Can also place in the oven at 275℉. Don't forget to baste the chicken!
Once chicken has reached internal temp of 165℉ (at chicken breast), pull the bird off the smoker and let the chicken rest for 10 minutes before cutting into it. Serve and enjoy!