Here's a recipe I found on line that gives good directions:
You can use these spices in the recipe or just go to any store & get a can of Tony Chachere's (it's just a Cajun spice so any kind of Cajun spice would work.) I just rub the outside of my chicken with the Tony's.
1 (2 to 3 pound) whole chicken
1 (12 fluid ounce) can beer
5 tablespoons poultry seasoning
4 dashes liquid smoke flavoring
4 bay leaves
1 long metal skewer
Rinse and dry the chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas, slide bay leaves under skin. Coat chicken with poultry seasoning.
Drink half the can of beer, pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight up position.
Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through the wing, ribs, tab on beer can, and out the opposite side. (this keeps the can from falling out the chicken).
Prepare grill: light the coals, and when they are ready, spread coals to form a ring around the outside edge of the grill.
Place chicken in center standing up on can to cook. Cover and cook for two hours.
Remove carefully from grill so as not to spill the contents of the can. Remove skewer and beer can, let chicken sit for fifteen minutes before cutting.
If you have one of those stands you do not have to do all the skewering they are talking about in this recipe, it will hold up the chicken and the can with not problem.
Oh yeah & when your rinsing your chicken get all the stuff like the neck & all that stuff out of the inside of the bird. When I do chickens thay are ususally all in a bag inside the chicken.
Banshee34 is right a thermometer would be a good idea because under cooked chicken is no good :vomit:
Good luck !!! I'm sure it is going to be good.