Remove neck and giblets from chicken and discard.

Rinse chicken inside and out, and pat dry with paper towels.

Rub chicken lightly with oil then rub inside and out with TASTE OF THE OKANAGAN MAGIC SEASONING. Set aside.

Open beer can and take several gulps (make them big gulps).

Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.

Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat, with the grill cover on, for approximately 1 hour.

Based chicken with TASTE OF THE OKANAGAN BEER SMEER BBQ SAUCE and cook for another 15 minutes or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh.

Remove from grill and let rest for 10 minutes before carving.