Craig and April Collinses' "Two-and-a-Half-Beer-Can" Smoked Chicken

Prepare a smoker by heating to 400° to 450°.

Dry the chicken with a paper towel to remove all the moisture so that the seasoning will hold.

Zest the lemons and combine the zest with the salt and black pepper.

Work the seasoning into the skin of the chicken and inside the cavity.

Cut the zested lemons in half and stuff into the cavity.

Pour ½ of a can of beer into a chilled glass for yourself, then slide the chicken cavity down over the can so that it sits upright.

Place the chicken, upright, on the smoker and smoke to a temperature of 160°—about 2 beers long.