Direction

1. Soak the hickory chips in cold water for 1 hour. In a small bowl, combine salt and pepper with the brown sugar, paprika, garlic powder, and onion powder.
2. Light a grill; if using gas, light the front and rear or outside burners. If using charcoal, rake the lit coals into two piles on opposite sides of the grill. Lightly brush the grate with oil. Place a foil drip pan in the center of the grill.
3. Drain the hickory chips and scatter them on the hot coals. If using gas, place the chips in a 12-inch square of aluminum foil; fold the foil into a 6-inch square package and poke 12 holes in the top. Place the package near the gas flame. Let the chips heat until smoking.
4. Sprinkle 2 teaspoons of the spice mixture into the cavity of each chicken. Sprinkle the rest on the skin, and rub it in thoroughly. Set the chickens on the grill, breast up, away from the heat. Cover and grill over moderate heat for 1 1/4 to 1 1/2 hours, or until the skin is golden and crisp and the juices run clear when a thigh is pierced. (If using charcoal, replenish the coals after about 1 hour.) Transfer the chickens to a platter and let rest for 10 minutes before carving. Serve hot or at room temperature, with white barbecue sauce on the side.
5. Combine all of the ingredients in a bowl and whisk until smooth. The sauce can be refrigerated in an airtight container for up to 1 week.