I use my smoker but if you don't have a smoker any indirect cooking method on a grill will work. Here in West Texas, mesquite wood is yours for the picking. Drive down any dirt road and mesquite wood is just lieing there in the bar ditch. But if you aren't so lucky then charcoal on a Weber style grill with a roasting pan in the middle works fairly well.
First take a whole chicken and pull out all the innards that come packed in wax paper and shoved up the chickens ass and set them aside. Take a dry rub and sprinkle it on and pat it in. I use Stubb's because I am basically lazy and I love Stubb's barbecue but if I am out of Stubb's, I mix up black and red pepper, seasoning salt, garlic powder, paprika, cumin, and anything else that I can find in the spice rack that looks appealing.
Next drink about a quarter of a can of beer, then insert the can up the chickens wazoo. Perch the beer can chicken on your grill. And sit back and relax. You don't have to worry about flare ups. Just keep the fire going and the beer steaming up into the chicken assures that the chicken will not dry out.
Next for a tasty snack while waiting for the chicken to get done. Take a cast iron skillet and pour in about half a can of beer, a big dab of butter, the chicken innards, and salt and pepper to taste. It will be done quicker than the chicken and is good slathered over a chunk of bread.