Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature registers 160° to 165°F in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.
When the wood begins to smoke, transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. Grill above foil pan, over medium heat, with the lid closed, until the internal temperature registers in the thickest part of the breast (not touching the bone), 1¼ to 1½ hours.
Drain and add the wood chips to the charcoal, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. Grill over indirect medium heat, with the lid closed, until the internal temperature registers in the thickest part of the breast (not touching the bone), 1¼ to 1½ hours.
Drain and add the wood chips to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. Grill over indirect medium heat, with the lid closed, until the internal temperature registers in the thickest part of the breast (not touching the bone), 1¼ to 1½ hours.