4 c. hickory wood chips
2 tbsp. brandy
2 tsp. cracked black peppercorns
1 tsp. cooking oil
2 cloves garlic, minced
1 (2 1/2 to 3 lb.) broiler fryer chicken

Soak wood chips in water for 1 hour. Drain and set aside. Stir together brandy, peppercorns, oil, garlic, and 1/4 teaspoon salt. Rinse chicken; pat dry. Skewer neck skin to back. Tie legs to tail. Twist wing tips under back. Then brush chicken with pepper mixture. In covered grill, arrange preheated coals around drip pan. Test for medium heat above pan. Place 1 cup of wood chips on top of preheated coals. Place chicken, breast side up, on grill rack over pan. Lower hood. Grill 1 hour. Add more coals, wood chips, and water every 20 minutes. Serves 6.