4 whole chickens, about 4 lbs each 
4 cans beer, room temp (save the craft beer for drinking, PBR works great for these) 
Harissa paste 
Ben’s Heffer Dust 
Tools 
Smoker or grill 
Ceramic beer can chicken holders 
Instant read thermometer

1. Preheat smoker or grill to 400°F. 
2. Generously rub the chickens with Ben’s Heffer Dust and some of the harissa paste, making sure to get some inside of the cavity as well. 
3. Add beer and a spoonful of harissa to each of the ceramic beer can chicken holders. 
4. Carefully slide the chickens onto the beer can chicken holders and place on the preheated grill. 
5. Cook until the chickens reach an internal temperature of 165°F, about 1 hour, depending on the size of the chickens. 
6. Remove the chickens from the holders, let rest for a few minutes, then carve them up and serve!