1. Submerge the smoking rod in the smoke box.
2. Mix the lemon peppercorns, liquid smoke and salt into a paste.
3. Cut a small hole in the skin of the Bjäre chicken so you can insert your fingers under the skin and gently loosen it over the breast. Use a teaspoon to insert the ”lemon pepper paste” and then spread it under the skin with your fingers. Then do the same with the thighs and legs. Sew the holes you made together carefully. Sew the neck hole as well.
4. Open an ale brewing vessel and pour about a cup of it into a glass. Place a couple sprigs of rosemary in the ale in the beer jug and place the chicken over the beer jug so that it is upright (it is also possible to use, for example, a Broiler King instead of a beer jug).
5. Pour the remaining beer and 2 dl water into a pan that can stand in the grill (if you don't have a pan that can stand in the grill, you can skip this step). Slice the lemons and place one slice under each wing and place the rest in the beer/water mixture. Also add rosemary sprigs.
6. Place the smoker in the grill and start it. When the grill is hot, place the chicken, turn off the middle burner and lower the heat to 160-180°C degrees (if you are using charcoal grill, slide the charcoal to the sides of the grill and grill the chicken in the middle under a lid). When the chicken has an internal temperature of 72°C degrees, it is ready.
7. Serve with a fresh salad and some cold delicious sauces. For suggestions, try curry sauce with apple, honey sauce and chili-lime sauce.