| 1 | Soak wood chips in water about 30 minutes. |
| 2 | Rub cavity of chicken with poultry seasoning and 2 teaspoons rosemary. |
| 3 | Fill cavity with orange slices, celery and onions. |
| 4 | Fasten opening with skewers; lace if necessary. |
| 5 | Tie or skewer drumsticks to tail. |
| 6 | Fasten neck skin to back with skewer. |
| 7 | Fold wings across back with tips touching. |
| 8 | Insert meat thermometer so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone. |
| 9 | arrange hot coals around edge of grill. |
| 10 | Place foil drip pan under grilling area. |
| 11 | Drain half of the wood chips; add to hot coals. |
| 12 | Stir i tablespoon rosemary into melted margarine. |
| 13 | Place chicken, breast side up, on grill over drip pan about 4 inches from medium coals. |
| 14 | Cover and grill 3 hours to 3 hours 30 minutes, brushing frequently with margarine mixture, until thermometer registers 180! to 185!. |
| 15 | If necessary, add remaining drained wood chips and coals every 30 minutes to maintain smoke and even heat. |
| 16 | 8 to 10 serving"s. |
| 17 | from the files of al rice, north pole alaska. |
| 18 | Feb 1994 |
