How to make it
Light the kamado, and get it ready for indirect grilling, use a heat deflector for this so the chicken cooks slowly and doesn't burn. 180 degrees is a good temperature.
Rub, pat the seasoning onto the whole chicken with the rub and curry powder (2 parts rub, 1 part curry powder)
Open the beer can and pour some out (read: 'take a good swig')
Place the can on a sturdy surface and set the chicken on it. To stop the chicken from tipping over you can make a little stand for it out of the aluminium foil.
Now put the chicken in the kamado and let it cook until the chicken has a lovely crispy crust and a core temperature of 74 degrees. Enjoy!
